A symbiosis of two great products from Italy — Truffle & Caviar — where the beauty and perfection merge and become the standard in both form and content, guarantees a unique sensory experience of TRUFFLE AND LUXE.
TRUFFLE AND LUXE founder Francesco Borgese launched his brand in 2020 from the desire to export Italian excellences around the world.
Exclusivity, quality, reliability, sustainability are capstones on which TRUFFLE AND LUXE’s philosophy is based on.
The daily search for beauty, elegance, class and luxury allows to provide a private and personalized experience that is fully tailored to their needs and desires. Great attention to detail allows it to be an exclusive offer for those who want to enjoy luxury at the table.
“We founded TRUFFLE AND LUXE, built on two excellences that we firmly believe are indispensable in the world of luxury food, — says Francesco Borgese. — On the other hand, our love for beauty which is explored in taste has allowed us to take the difficult path of total satisfaction: the luxury market. The uniqueness of our brand lies in the fact that we sell directly to “who we want”: the product is not for everyone, it’s exclusive. We control every sturgeon and every truffle, and the quality of the product is strictly monitored, as we have a reserved percentage of the highest quality product from our suppliers. And because the brand is young, it means that we can choose our partners, while everyone who works with us can be part of a very selected niche of this market segment: this also allows us to make each of our client unique and special”.
Italian Taste of the Black Pearls
Caviar from TRUFFLE AND LUXE is Italian excellence that stems from a commitment to offering perfection and authenticity of taste, and produced in a sustainable and widely certified farm located in Calvisano (Brescia). Connoisseurs appreciate this caviar for being processed according to the traditional Russian method called “malossol”, which means “low in salt”. This method makes it possible to enhance the differences between different species and different types of caviar, allowing nature itself to express its biodiversity.
From Almas Beluga, the most valuable and rare caviar in the world, to Beluga, Oscietra and Siberian Sturgeon.
Beluga — from the Sturgeon HUSO E NACCARII. It is the caviar of the tsars, the best known in the world, obtained from the rarest and most valuable original sturgeon of the Caspian-Danubian area. It features excellent softness, creaminess and brightness. The color varies from pearl gray to dark gray. The size of its grains and its delicacy make it a highly valuable product.
Oscietra — from the RUSSO GUELDENSTAEDTI sturgeon. It stands out for its silky texture and the soft and light taste. The medium grain with elegant nutty aroma makes it one of the finest caviar.
Siberian Sturgeon — from the SIBERIAN sturgeon. Nice sized grains explode in the mouth spreading a delicate and fresh flavor with notes of dried fruits.
“Our mission is to let the best corners of the world know about the highest quality Italian caviar, — Francesco Borgese says. — Italian caviar is considered to be the best in the world. For the past twenty years we have been among the world’s top producers, until within a few years we were overtaken by Chinese competitors in quantity but not in quality. However, in Europe since 2018, we are still ranked at the top of the list by Eumofa (European Fisheries and Aquaculture Market Observatory). Caviar has always been a delicacy and a symbol of the elite, shrouded in legends about its origin and properties. Even the Greeks and Romans were delighted with it, since the sturgeon is a widespread fish throughout the Northern Hemisphere, and which in Italy found a particularly favorable habitat. According to the Oxford English Dictionary, the term “caviar” also comes from the Italian word for “caviar” or “guinea pig”, which in turn comes from the medieval Greek word “khaviari”.
As the Italians say: “Love begins at sight and ends in the stomach”.
For tasting, it is necessary to create the right setup at the table, learning a little etiquette to properly enjoy the caviar. It’s important to maintain the temperature even at the table, so caviar is served on a bed of ice and with mother-of-pearl or ceramic spoons.
Everyone can combine caviar at their own discretion and decide which combination they prefer the most. Caviar is ideal for special occasions to experience unique emotions and sensations. It can be eaten solely with a spoon, as an appetizer with pancakes and crème fraîche, with potatoes or a hard-boiled egg, or with fresh burrata. It can be used as a final touch to spaghetti, champagne flavored risotto or raw fish. And a glass of champagne will add even more piquancy, emphasizing the taste of this magnificent product.
Earth Diamond
Truffle by TRUFFLE AND LUXE is not only the protagonist of a business activity, but also a true cultural commitment, where great attention is paid to every stage of research, selection and distribution of the product in order to obtain absolute quality that meets the most sophisticated taste needs.
Truffle is used in the preparation of many cold and hot dishes, as well as in desserts and even cocktails. It gives not only exquisite taste and aroma to dishes, but also plays a role of ornament.
Combining the most prestigious wine houses with TRUFFLE AND LUXE allows you to increase the exclusivity, quality and elegance of products. The selection of wines is carried out carefully in order to improve the organoleptic properties of the truffle. The combination of “Truffle-Wine” becomes the perfect symbiosis of aromas and flavors that guarantee true enjoyment.
Francesco Borgese: “We firmly want to make sure that the consumer is a part of our reality, guaranteeing him a complete luxury experience in every interaction with our world. A brand should convey emotions to the customer and should be seen not just as a business, but as a concept of lifestyle, where human interaction is always a priority.”
TRUFFLE AND LUXE
Address: Via Francesco Sofia Alessio 201, 89029 Taurianova (RC)
Contacts: info@truffleandluxe.com; +393760800056
Instagram: @truffleandluxe
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
