ROVAGNATI - HAM COOKED GRAN BISCOTTO CLASSICO truffles without holes

without holes

as dad Sergio wanted

Serving Suggestions: Perfect to enrich sauces and meat or fish courses

probably in the late 16th or early 17th century

The recipe was then somehow recovered in the Middle Ages by the monastic groups present in the Coast

ROVAGNATI - HAM COOKED GRAN BISCOTTO CLASSICO truffles without holesOnly the best pork legs (only 1 out of 4) are selected and hand boned without cutting the leg. Flavoured with a secret blend of aromas and spices and massaged up to 72 hours, Gran Biscotto is slowly steamed for 12 hours and lastly left to rest for up to 4 weeks. This is how we get that exclusive taste, fragrance and consistency.