Origin & Production
La tartufata is a classic sauce that can be found over various regions in southern Europe, Italy, Spain, Serbia, Slovenia and Greece, to name a few. Like many other truffle products, this mélange was born from prudent measures to preserve these earthy treasures and enjoy them all year round. It has as many names as it has origins and as many recipes as it has a variety of ingredients. Here is the most distinct difference.
We enthusiastically guarantee that la tartufata Donna Mara is an authentic, artisanal and organic product, staying true to our land and crafted in the deepest respect to Donna Mara’s original 19th century recipe. Her ingredients state black truffles, mushrooms, black olives, salted capers, garlic, parsley and olive oil and lastly, taste. We read this elusive component as a truffle aroma that is found in several recipes for some other of her products. We believe it is a natural extract that complements the truffle flavours. Signora Donna Mara states in her old recipe that you use the mushroom and spices from your forest and vegetables from your farm land This is why we also think that she used many kinds of mushrooms, spices, herbs and fresh truffles as she reaped all the available fortunes of her environment to create this recipe.
In our production, we use mushrooms (Agaricus bisporus), organically cultivated, and this is the only modification we have made to Donna Mara’s mature ripened fruitiness. The mushrooms and the black truffles are finely diced. To give the tartufata a slightly toastier feel, we briefly fry the garlic and parsley in olive oil, adding salt and pepper, followed by the mushrooms, the olives and capers and the truffles. It is then transferred to a large clay pot, topped up with organic extra virgin olive oil and very slowly baked in a medium high heated oven.