Gratitude for truffles, which were traded with basic necessities; they initially fed the family, then offered economic opportunities to the following generations, leading Angellozzi to truffles as their lifestyle.
The respectful bond between the Angellozzi family and truffles is the reason for refusing the production of products “with truffle aroma”, that is all those fake truffle-flavoured products such as oils, butters, sauces… obtained with a synthetic aroma (called bismethylthiomethane), this choice has made Angellozzi unique in this sector!
“The natural aroma of truffles is composed by several components, which are not in the vast majority of products shown on supermarket shelves, which actually use a type of aroma obtained in laboratories synthetically…“
From: Real or fake truffles? Synthetic aroma is the secret of most risotti and dishes that resemble the most famous mushroom. The mystery of its labels
Editing: Il Fatto Alimentare – Author/writer: Simone Serafini – Date: 9 May 2016
“Essence” should be read as “it is without truffles”. The reason for this deception is the fact that the characteristic odour that truffles release has been recreated, for years, in laboratory at a low price, with a taste given by aromas, with molecules identical to the natural ones, but obtained by chemical synthesis and not from natural ingredients that, if there is any, there are small and low-quality traces.
Author: Mauro Maria Mariani – Data: 21 December 2019
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