Porcini and truffle cream, 180 g

The pairing of porcini mushrooms and black truffles needs little explanation: both bring deep, earthy, forest flavors, and together they create a particularly rich, intense cream.

The base of La Chinata's version is 68.5% delicious porcini mushrooms (Boletus edulis), to which extra virgin olive oil and 4% black truffle are added. In other words, the truffle here is not just a promise on the label: it is genuinely part of the recipe.

We like it best spread on toasted bread or crostini, but it has much more to offer. You can mix it into freshly cooked pasta or risotto, add it to pizza, serve it with grilled vegetables or white meats, or even use it to spice up a simple vinaigrette.

Due to the truffle flavors, it is not worth overcooking: it is better to add it to the finished dish. La Chinata’s home is Extremadura in western Spain, and their olive oil is made from olives from the Sierra de Gata region in Cáceres province. Extra virgin olive oil is a recurring ingredient in the brand's gourmet products – in this cream, it binds the intense flavors of the porcini mushrooms and truffles together.

Serving tip: toasted sourdough bread, a thin layer of porcini-truffle cream, and a few shavings of Parmigiano Reggiano. You don't need to do much more than that with it.