GL Truffle Gourmet – Truffle Sauce with Meadow Mushrooms & Truffle Juice, 33 oz
Bring the bold, earthy luxury of Italian truffles to your table with GL Truffle Gourmet Truffle Sauce. Made in Italy with a rich blend of meadow mushrooms, truffle juice, chopped summer truffle, and extra virgin olive oil, this 33 oz food-service jar delivers deep umami flavor and unmistakable truffle aroma — ready to elevate pasta, pizza, meats, and more.
Aroma & Flavor
Aroma: Earthy, musky truffle with savory mushroom depth.
Flavor: Rich and umami-forward with a smooth, velvety finish from extra virgin olive oil.
Best Ways to Use It
- Toss with pasta, gnocchi, or risotto for an instant gourmet upgrade
- Spread on pizza dough or flatbreads before topping
- Stir into cream sauces, soups, or polenta
- Serve alongside grilled meats, roasted chicken, or pan-seared fish
- Use as a bruschetta topping or charcuterie board spread
- Ideal for restaurant kitchens, catering, and high-volume food service
Why Choose GL Truffle Gourmet
- Made in Italy using traditional artisan methods
- Premium ingredients: meadow mushrooms, truffle juice, chopped summer truffle, and extra virgin olive oil
- Large 33 oz jar — perfect for home chefs, restaurants, and food service
- No artificial colors; seasoned with natural flavors and salt
- Part of the premium GL Truffle Gourmet Line
Ingredients
Meadow mushrooms, truffle juice, chopped summer truffle (Tuber aestivum Vitt.), extra virgin olive oil, salt, natural flavor.
Product Details
- Size: 33 oz (935 g)
- Type: Truffle sauce / gourmet condiment
- Origin: Made in Italy
- SKU: GL-10900
FAQ
Is this sauce ready to use?
Yes. Simply warm gently and toss with your dish of choice. No additional cooking required.
Is the 33 oz size suitable for restaurants?
Absolutely. This large food-service jar is ideal for pizzerias, restaurants, and catering operations looking to add premium truffle flavor at scale.
How should I store it?
Store in a cool, dry place. Once opened, refrigerate and use within a few days for best flavor.
