COLORALIA MAGAZINE Tourism, Travelling and Gastronomy An article about the black truffle, our beloved mushroom, and the delicacies of Espora Gourmet.

MÍA magazine has published in their section "Gastro Shopping" an outline of our Acacia Honey with Summer Truffle, describing it as an unexpected and sophisticated symbiosis.

Sendasenior Dec. 2017/Jan. 2018 Nutrition: On the section "Gastro-ideas" you will find a reference to the Acacia Honey with Summer truffle of Espora Gourmet. Nutrición:

Winter issue 2017/2018 A wonderful article about our new chocolate and milk spreads, "products made with selected truffles that deliver a unique experience to our senses, and add a delicious five stars touch to any recipe" Link: http://www.spend-in.com/revista/87.html...

BLACK TRUFFLE PEARLS
Espora Gourmet, specialist on delicatessen mycology, has created a wide range of products with black truffle, like this pearls that are known as "forest caviar".

"(...) Espora Gourmet, specialist on Black Truffle, keeps on going on their project of popularizing this condiment.That's why their Black Truffle Pearls are known as Forest Caviar."

"And the truffle became Art..:" Today's report on the magazine "La Posada"! So happy with this great achievement on our first year working. The Award ceremony will be today in Valladolid.

Ingredients: Vol-au-vents
Black Truffle Pearls
200 g surimi crab
100 g mayonaise
Salt
Pepper

Ingredients -          Pre baked tartlets  (can be bought at any supermarket) -          1 brick of cream cheese
-  &nbs...