Porcini Flavoured Butter
PORCINI BUTTER is part of Atavi’s new Flavoured Butter collection. Elevate your Atavi experience with Porcini-flavoured butter. The umami depth is perfectly crafted to enhance the rich flavours of Atavi’s Tagliatelle and Vortici range.
Chef's tip: Best paired with Atavi’s Umami Tagliatelle. Add crispy pancetta or black truffle for a flavourful taste.
Main Sensation: Earthy and nutty with a hint of forest freshness.
Fragrance: Damp soil, dried leaves, roasted nuts, subtle umami, moss.
Taste: Umami, hazelnut, slight smokiness, wild herbs, mild peppery finish.
| 100g | |||
|---|---|---|---|
| Energy | 3460 kJ/841 kcal | ||
| Fat | 92g | ||
| - of which saturates | 60g | ||
| Carbohydrate | 1.1g | ||
| - of which sugars | 0g | ||
| Fibre | 0g | ||
| Protein | 2.2g | ||
| Salt | 1.1g |
How it’s made
The durum wheat is harvested in Italy. We only use Italian durum wheat from organic farming.
The TechniqueThe dough is enhanced by natural leavening and stirred with a pinch of sourness.
The ProcessThe dough is gently rolled then cut into tagliatelle form.
The ResultEach of the ancient techniques used to create ATAVI Tagliatelle needs... Time. Each natural process, carried out in Italy, requires time, patience and skill to be completed.
FAQ
Our pasta is produced in a small laboratory in Parma (Italy).
We developed our Tagliatelle having as a main goal a new sensory experience in terms of APPEARANCE, TASTE and TEXTURE. For these reasons we crafted the products with a special lamination technique that gives them an authentic appearance, neither rough nor smooth, but deliberately irregular. In addition, thanks to both production technology and raw materials, our Tagliatelle have a unique consistency, with a firm bite and a full-body texture in the mouth. Finally, FLAVOURS, all the transformations applied to wheat provide products with additional layers of flavors compared to a regular pasta: from the sourness of a fresh baked bread to toasted and nutty notes, to smoked and intense umami flavors.
As usual pasta, in hot boiling water with salt. The timing is on each pack: 7 min for SOURDOUGH and SMOKED and 6 min for UMAMI. We also suggest trying to cook the product in a “risotto” style, which means directly in a pan adding the cooking water little by little. Letting the tagliatelle absorb the water and, at the same time, release its flavor to create a sort of creamy sauce that enhances the pasta flavor.
We strive to process and ship orders as quickly as possible. However, during holidays, there may be a slight extension in delivery time. If your order is placed on weekends or public holidays, we will begin processing it on the next working day.
We currently only ship to England, Scotland, and Wales. On average, delivery within these regions takes about 2-3 working days after order confirmation. Shipping is free for orders over £50, while orders below this threshold are subject to a charge of £4,99, which will be borne by the buyer.
