Meteoramuseum Linguine with Black Truffle 250g

The wild black truffle, this very expensive underground mushroom, is collected from the Greek forests.

With its unique aroma and its very intense flavour, it contributes to the creation of an incredible pasta with a very fine and delicate taste.

It is a product that gives special value to every dish, while maintaining its high nutritional value. It requires 7 minutes of boiling.

The combination of pasta and mushrooms is no accident.

The resulting combination has an excellent taste and dramatically increases the nutritional value of the pasta, without increasing the caloric intake.

The reason for the steep increase in the biological value of the museum’s pasta is that the mixture of cereals and mushrooms yields proteins of extremely high nutritional value, comparable to animal proteins, without toxins, fats and cholesterol.

The museum’s mushroom pasta contains about five times more mushroom than the majority of similar products on the market.

We collaborated with the University of Thessaly and in particular with the Department of Nutrition and Dietetics in order to create more palatable products but also to highlight the nutritional value of mushrooms and their inclusion in the daily diet.