White Truffle Cream – Crema al Tartufo Bianco – 90 g

White truffle cream in a 90-g jar. Enough cheese and truffle for a menu for four.

White truffle cream in a pantry-sized jar: Vitelium fills a 90-g jar with cream, Caciocavallo cheese and white truffle from Molise, enough for several dishes. No truffle oil, no mushroom paste, no tuber to shave.

White truffle cream is a seasoning cream from Vitelium that rounds off ready-made dishes with the aroma of white truffle and the tang of Caciocavallo cheese. Fresh white truffle is only available for a short window in autumn, and in the refrigerator, it loses its aroma day by day. When cooking for guests, this means making a costly bet on the right timing.

The cream takes that bet out of the planning. With 90 grams, one jar covers two courses for four people. It is ready when your date is set, not just when the season allows.

Salty cheese seasoning and a long truffle finish

In terms of flavor, the cream shows three layers: salty cheese seasoning, the roundness of the cream, and a long truffle finish. The cheese makes up 13 percent and gives the whole thing body. A vegetable broth with carrot and celery forms the savory base underneath.

The texture is dense and creamy, similar to a cold béchamel. In a hot dish, it dissolves within a few seconds and coats rice or pasta evenly.

When it comes to truffle, Vitelium works with two white varieties. Three percent is Bianchetto (Tuber borchii), a smaller white truffle that is sought in Italy mainly in late winter and spring. One percent is Tuber magnatum Pico, the autumn white truffle with its finer, honey-like aroma.

Around 1.6 g of salt per 100 g is already in the cream. Therefore, salt risotto and pasta water more sparingly than usual. For dishes in which the truffle is meant to stand alone, it is less suitable; a fresh tuber belongs there.

Six tablespoons, divided between two courses

A 90-g jar corresponds to about six heaped tablespoons, and thus can be divided for four people. For the appetizer, spread eight roasted crostini thinly with two tablespoons of cream. Chopped, briefly roasted hazelnuts on top add bite and a second nutty layer.

For the risotto as a main course, fold in three tablespoons of cream as soon as the rice comes off the stove. Add a little butter, and you can halve the Parmesan, because the Caciocavallo takes over part of its role. The remaining tablespoon ends up in scrambled eggs the next morning.

Potato puree for four works just as well, into which you stir in two tablespoons only after mashing. With lightly browned veal cutlet, this creates a side dish that no longer needs a sauce.

From experience: It is better to warm the plates than the cream. It cannot withstand prolonged heat and does not belong in a hot pan. For a first try or as a gift, the cream is also available in the small 50-g jar.

Research in plant biology, cultivation in Molise

Vitelium is a small Italian manufacturer based in Hamburg. Since 2018, it has offered olive, truffle, and hemp products from Molise. They are produced in the village of Provvidenti near Campobasso, where Dr. Davide Petrollino is responsible for cultivation and production.

Petrollino researched plant biology and plant technology at the University of Ferrara for more than a decade. After that, he returned to his home region to apply this knowledge to his own cultivation. Constanze Engelbrecht from Hamburg manages the company as managing director and ensures that the products are available here.

Vitelium uses no fertilizers or pesticides in its own cultivation, and the olive oil in the cream also comes from these groves. Vitelium sources the truffle through a friendly truffle hunter from Molise, who works with self-trained dogs. The Caciocavallo is also a cheese from the region; according to the manufacturer, all ingredients come entirely from Italy.

Make truffle predictable, for hosts with a full calendar

The large jar is aimed at everyone who wants to use truffle not just once, but regularly. Unopened, it stands in the pantry until the next visit. For an autumn menu, a birthday invitation, or Sunday with the family, you are taken care of.

Compared to the small jar, the price per gram drops, and the quantity is right for recipes for four. However, once opened, the cream only lasts a few days, so plan the dishes close together.

Those who cook vegan or gluten-free must take note: Because of the cream, cheese, and wheat flour, the cream is not suitable for these cuisines. Those who want to cook without animal ingredients should reach for the truffle pesto with mushrooms and summer truffle in the same format.

One jar, four plates, two courses. With the large Crema al Tartufo Bianco, a truffle menu becomes a matter of invitation, not the calendar.