According to tradition, tajarin are eaten with rich meat sauces, typical of the local area: ragout made with Bra beef sausage, Piedmontese ragout or roast meat sauce and, in autumn, a sauce made with porcini mushrooms. Alternatively, they can be flavoured with butter and a few slices of Alba White Truffle.
Glass jar - 180 g
Ingredients:
35% porcini mushrooms, tomato pulp, onions, carrots, celery, butter, olive oil, wine, parsley, garlic, basil, natural flavourings, sugar, salt.