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White Truffle & Sea Salt Potato Chips

Ingredients:

Potatoes
Sunflower oil
Dried Summer Truffle 1% (Tuber Aestivum Vitt)
Dried White Truffle 0.1% (Tuber Magnatum Pico)
Salt 0.2%
Aroma

Nutrition

Per 100g

Energy

2114 kJ/505 kcal

Fat
of which saturated

25.2g
21.84

Carbohydrates
of which sugar

60.38g
0.8g

Protein

7.08g

Salt

0.2g

Umbria

The green heart of Italy

Umbria is the green heart of Italy: its territory is full of parks, protected areas and areas of naturalistic interest, suitable for discovery and adventure tours. Thanks to its wooded and hilly surface it has preserved precious truffles of many varieties for centuries. Flora, fauna, waterways, lakes and geological stratifications, all elements that represent the essence of this unique region in the world.

White truffle

TUBER MAGNATUM PICO

It is the truffle par excellence, the most prized and known all over the world for its characteristics: the intense aroma it emanates and the extremely delicate taste. Ocher yellow in color, it has a smooth rind and a hazelnut-colored pulp with thin white veins.

HARVEST PERIOD : from the end of September to December 31st.

USE : preferably raw, sliced directly on the dishes, better if not too elaborate to savor all the taste of this precious tuber in the most natural way possible.

SYMBIOTIC PLANTS : oak, poplar, willow, lime, hazel, hornbeam, downy oak, juniper, broom and thornbush.

Black Summer Truffle

TUBER AESTIVUM VITT

It is the most used truffle in the Italian culinary tradition. Its black period has a very warty bark from which the name “Scorzone Estivo” also derives. It has a delicate fragrance and taste, solar like the season in which it grows.

HARVEST PERIOD : from 1st June to 31st August.

USE : suitable for any dish. Preferably sliced if used raw and grated if cooked. Widely used in the preparation of jellies, stuffed pasta, meat rolls, sauces for condiments. Excellent simply in thin slices on a slice of fresh bread with the addition of extra virgin olive oil and a pinch of salt.

SYMBIOTIC PLANTS : oaks, hornbeams, hazelnuts, pines.

Cleaning and storage

The truffle can be stored in the refrigerator, inside a glass jar and wrapped in absorbent paper (which must be changed every day). The maximum storage time for white, fine black and bianchetto truffles is about 5/7 days, while the summer truffle can reach 10/15 days. It is advisable to clean the truffle only when you decide to use it , so as not to alter the aromas and its state of freshness and compactness. To clean the truffle it is recommended to use a soft bristle brush and a little water. By rubbing gently, any earthy residue must be eliminated and, in the event that the truffle has some areas with evident rotting, it is advisable to remove it with the use of a knife.

The Company

MISSION

Tartufi Jimmy is dedicated to the research and development of new products of excellence to dynamically satisfy the demands of an increasingly demanding market, transmitting the values of this millenary and natural tradition with experience and passion.

VISION

Tartufi Jimmy's goal is to become a reference point in the truffle market.

OUR VALUES

Reduction in daily use of water from the public aqueduct

Use of purified rainwater from a recovery plant

We produce clean energy from a 73kW photovoltaic system

We use low-emission thermal frames

Our production system has machinery adapted to industry 4.0 standards

Plastic Free Commitment

Reduction in the use of virgin plastic

90% of our products are plastic free

Pallets from circular economy

Forest sustainability commitment

Used paper from responsibly managed forests according to FSC standards

>History

The company was born from the desire of Giovannino, to transform the great passion for research and marketing of truffles into business. In 1980 Giovannino Cecchini known as “Jimmy” founded the Tartufi Jimmy company together with his wife Daniela .

In the very early periods, the company's core business is strictly oriented to the marketing of fresh truffles. Giovannino, thanks to his skills, cultivates a network of over 400 quarrymen throughout Italy and this allows him to have fresh truffles in the best condition at all times of the year.

Over the years, the request of customers leads the company to invest and create a laboratory to make preserved truffle products. This is a crucial moment, the first contacts with abroad begin and above all Andrea , the eldest son, joins the Tartufi Jimmy team.

I started very young and over time the passion has increased until I give up the "fixed" job to pursue my dream

[JIMMY CECCHINI]

Tartufi Jimmy's team is full of beautiful and fresh energy, people who believe in what they do, who propose new ideas, who know how to compare and collaborate together. For me it is a big family.

[DANIELA]

Andrea initially dedicated himself to managing sales for the food service and production channel. Thanks to his resourcefulness and will, Giovannino and Daniela decide to invest in Andrea, believe a lot in his vision and entrust him with more and more responsibility.

With Andrea's vision, the company begins to convey resources in trade fairs abroad and this generates an exponential increase in customers, consequently an ever greater growth of the company in all its departments.

It is essential that our know-how is transmitted to the distributor, to the retailer and finally to the consumer.

[ANDREA CECCHINI]

In the moment of greatest growth, the entry of Silvia , second child , completes the missing piece of the Cecchini family within the company. In the first phase Silvia dedicates herself to commercial relations with foreign countries following different countries. Today she has grown professionally and plays a very important role in exports, in fact she is the area manager of the Asian and Middle Eastern market .

Our goal is to bring truffles to all tables, from the cuisine of the starred restaurant to that of the home.

[SILVIA CECCHINI]

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White Truffle & Sea Salt Potato Chips