Truffle Pesto – Tartufata – 50 g

Vitelium Tartufata truffle pesto. Mushrooms, summer truffles and olive oil in a small jar.

Truffle pesto in the Tartufata style, in a 50-g jar: Vitelium combines 69 percent mushrooms and five percent summer truffles with olive oil and salt to create a vegan seasoning paste. No basil, cheese or cream.

Truffle pesto is Vitelium's Tartufata, a dark seasoning paste made from finely chopped mushrooms and summer truffles. Those who associate pesto with greenery will be surprised when they open the jar: the mixture is brown like a forest floor and smells of mushrooms. It is this simplicity that makes it so versatile.

The small jar lets you try Tartufata without having to buy a large supply. 50 grams is enough for a pasta dish for two plus an evening of bruschetta. This will quickly show you where this pesto belongs in your kitchen.

Earthy, nutty and dark like a forest floor

Tartufata first tastes of fried mushrooms, then of hazelnuts and damp earth, and finally of green olive oil. The main ingredient is mushrooms (Agaricus bisporus), the cultivated mushrooms that taste mild and slightly sweet. They provide a subtle base on which the truffle develops its character.

The summer truffle (Tuber aestivum) has a black, warty rind and a pale, marbled interior. Its aroma is nutty and subtle, noticeably more restrained than that of winter truffles. A natural aroma enhances it in the jar, ensuring that the truffle flavour remains present even after heating.

The texture is grainy and spreadable, while the olive oil keeps it smooth. Tartufata is not intended to provide an intense aroma like freshly shaved Alba truffles. It is an everyday seasoning that adds depth to mushroom dishes.

Four quick ideas for the trial jar

A heaped tablespoon per person is the basic amount for pasta. Stir it with a little hot pasta water to create an emulsion, then fold in linguine or tagliolini. The starch in the water binds the oil and mushrooms into a glossy sauce.

Even a simple potato mash is completely transformed with a teaspoon. Stir in the Tartufata only after the mash is finished, and omit nutmeg, which would compete with the truffle. A few drops of olive oil on top are all you need to finish.

For a pizza bianca, add the seasoning paste in small dollops as soon as the dough comes out of the oven. A teaspoon placed directly on a slice of lightly browned beef fillet is also a good idea. Grilled aubergines or courgettes can also be topped with a dollop.

Our tip: Stir a teaspoon of Tartufata into 125 grams of ricotta with a little lemon zest and pepper. This makes a dip for grissini or a quick filling for ravioli. However, the result will no longer be vegan with the ricotta.

If Tartufata becomes your everyday pesto, the 90-g jar of truffle pesto is worth it. It is not suitable for people who generally avoid mushrooms, as mushrooms are the main ingredient.

The summer truffle and its hunter from Molise

For Tartufata, Vitelium uses exclusively Italian truffles from Molise, the small neighbouring region of Abruzzo. The Apennine forests there are renowned for their variety of truffles. They are hunted by Angelo, a truffle hunter who is a friend of the company and works with his own specially trained dogs.

As the name suggests, summer truffles are hunted in summer, from around May until early autumn. Their autumn form is called Tuber uncinatum, or Burgundy truffle in German. Vitelium also offers fresh white and black autumn truffles by request from early October to the end of December.

Tartufata is blended with the company's own extra virgin olive oil, while the mushrooms come from the region. It is made according to a classic regional truffle pesto recipe in the village of Provvidenti near Campobasso. The company behind it is based in Hamburg and is run by Constanze Engelbrecht and plant biologist Davide Petrollino.

A jar that fits in any jacket pocket

As a gift, the 50-g jar is small enough for any occasion and large enough for a dinner for two. Paired with a pack of fresh tagliatelle, it becomes a gift that can be cooked the very same evening. It is also a safe choice for vegan hosts.

The small format also ensures freshness. Tartufata should be consumed quickly after opening, and 50 grams will be gone in no time, leaving no leftovers to be forgotten in the fridge.

If you would like to compare two truffle seasonings, place the porcini paste with truffles alongside it. It is bolder and seasoned with bay leaf and cloves, while Tartufata remains the milder option.

A spoonful of mushrooms and summer truffles for a plate of pasta on an ordinary Tuesday. The small jar of Tartufata shows you how little it takes to add a hint of truffle.