For true connoisseurs of delicate flavors, honey can be used for marinating meat and poultry, and in more advanced situations, in salads with prosciutto or other fine meats, dried fruits, and even with very intense cheeses, balancing flavor with sweet and simultaneously earthy character.
Troufaplus was created in the attempt of fully introducing truffle, the diamond of the kitchen as French Brillat-Savarin once called them. In this web page one can find general information on this worldwide known fungus, a brief reference on interesting historical data and reports, as well as some scientific details concerning the chemical composition and nutritional value of truffles.