Cacio e Pepe“ sauce with summer truffle - Tuber aestivum Vitt.

Cacio e Pepe Summer Truffle Sauce is a gastronomic interpretation of the most iconic dish in popular Roman cuisine - the one that Trastevere's trattorie have defended for generations with two ingredients and absolute savoir-faire. The Maison de la Truffe adds a third protagonist: the Tuber Aestivum, which imposes its woody signature in an age-old dialogue between mature Pecorino Romano and freshly cracked black pepper.

Pecorino Romano PDO lends its powerful fat, frank saltiness and melt-in-the-mouth texture. Black pepper brings warmth and nervousness. The summer truffle, more subtle than the Melanosporum, doesn't try to dominate - it deepens, gives an aromatic thickness that makes the dish memorable. A simple reheating is all it takes for the sauce to reach its characteristic creamy, topping consistency.

Ideal on tonnarelli, spaghetti alla chitarra, rigatoni or bucatini. It also works well on potato gnocchi or creamy Parmesan risotto, as a finishing sauce off the heat. A Roman trattoria dish delivered to your door in less than ten minutes.

Store in a cool, dry place. After opening, refrigerate and use within 3 days.