Borgunto White Truffle Butter — Tuscany's Gourmet Dressing

The white truffle (Tuber magnatum Pico) is considered the jewel in the crown of Italian gastronomy: its unmistakable, earthy, and enveloping aroma has the power to transform even the simplest dish into an extraordinary experience. Our white truffle butter combines the quality of fresh Italian butter with fragments of white truffle from the Arezzo hills, creating a ready-to-use condiment with the highest gastronomic profile.

White Truffle: What Makes It Unique

Unlike the more common and milder-flavored black truffle, white truffles don't need to be cooked—they're added raw or just before serving, because heat disperses their volatile aromas in seconds. This is why white truffle butter is the ideal medium: the fat in the butter captures and preserves the truffle's aromas, releasing them in the gentle heat of freshly drained pasta or creamy risotto.

How to use it

• Fresh pasta: Dissolve 1 teaspoon on freshly drained tagliatelle, pappardelle, or pici
• Risotto: Für ein müheloses Trüffelrisotto erst nach dem Umrühren hinzufügen.
• Eggs: scrambled or fried with truffle butter—a king's breakfast
• Crostini: Spread on warm toast as a gourmet appetizer
• Beef Tenderloin: A nut melted on the tenderloin just removed from the pan

Characteristics and conservation

80g glass jar with gold lid. Store refrigerated between 0°C and +4°C. Once opened, consume within 5 days. Do not freeze. To best preserve the truffle's aroma, always keep the jar tightly closed when not in use.

L'articolo Burro al Tartufo Bianco proviene da Azienda Agricola Borgunto - I nostri vini Chianti.

L’Aglione della Val di Chiana è una varietà di aglio gigante tipica del territorio tra Arezzo e Siena, protetta da un presidio Slow Food e riconosciuta come prodotto agroalimentare tradizionale toscano. Ha spicchi grandi come scalogni, un profumo intenso ma meno aggressivo dell’aglio comune e — caratteristica unica — non lascia il fastidioso odore persistente dopo la digestione. Il sugo all’Aglione è la preparazione che meglio ne valorizza il carattere: semplice, potente, autentico.

L’Aglione della Val di Chiana: perché è speciale

Aglione (Allium ampeloprasum var. holmense) has been grown in the Valdichiana for centuries, in clayey soils rich in minerals that give the bulb its unique properties. Compared to common garlic, it has a lower alliin content, making it more digestible and less odorous. Its sweet, aromatic flavor is the secret to Aglione sauce: just the right amount of intensity, without overpowering the tomato.

How we prepare it

• Val di Chiana PGI Garlic — hand-selected and prepared
• Quality Italian tomato — dense pulp, sweet and just the right amount of acidity
• Borgunto Extra Virgin Olive Oil — Our Extra Virgin Olive Oil from the Arezzo Hills
• Slow cooking to blend the flavors — minimum 45 minutes in the pot
• No preservatives, no glutamate, no artificial thickeners

How to use it — the classic dish: pici all'Aglione

Aglione sauce is the traditional topping for pici—a large fresh Tuscan pasta similar to thick spaghetti. Heat the sauce in a pan with a drizzle of extra virgin olive oil for 5 minutes, drain the pici al dente, and toss them directly in the pan, adding the cooking water. A generous sprinkling of grated Pecorino Toscano and the dish is ready. Also excellent with rigatoni, penne, or toasted bruschetta.

L'articolo Sugo all’Aglione proviene da Azienda Agricola Borgunto - I nostri vini Chianti.

Borgunto Chianina Beef Ragù — Valdichiana Tradition on the Table

Borgunto Chianina ragù is a handcrafted sauce that brings one of the most authentic flavors of Tuscany to your table. Chianina is Italy's oldest cattle breed, raised for centuries in the Valdichiana between Arezzo and Siena. Its meat is renowned for its tenderness, rich flavor, and lower fat content than other breeds.

Chianina: Why It's Special

The Chianina breed is protected by geographical indication (PGI) and is the same breed used for the famous Florentine steak. Its meat has particularly fine muscle fibers, an intense and authentic flavor, and is considered among the most prized in the world. Using it for a artisanal ragù means bringing a product of excellence to the table, not just a simple ready-made sauce.

How we prepare it

• Selected Chianina PGI meat, freshly minced
• Slow cooking over low heat for over 2 hours — traditional Tuscan method
• Sautéed fresh vegetables: onion, carrot, celery
• Quality Italian tomatoes, Chianti red wine, natural flavors
• No preservatives, no glutamate, no artificial additives

How to use it

Perfect for seasoning homemade pappardelle, Tuscan pici, tagliatelle, or rigatoni. Also excellent as a base for baked lasagna, as a filling for Tuscan crostini, or as a topping for polenta. Simply heat it in a pan for 5 minutes: we've already done the work of cooking it for 2 hours.

Format and storage

Available in a 180g jar—enough for 2 generous servings. Store in a cool, dry place, away from heat. After opening, refrigerate and consume within 3 days.

L'articolo Ragù di Chianina proviene da Azienda Agricola Borgunto - I nostri vini Chianti.