Ingredient list

Tortellini are small stuffed pasta typical of the northern Italian region of Emilia-Romagna, particularly associated with the cities of Bologna and Modena. Their distinctive ring shape, formed by folding a square of pasta around a filling, is the result of centuries of culinary tradition. The classic filling consists of meat (pork, prosciutto), ricotta, or Parmesan. They are served in broth, with cream sauce, tomato sauce, or simply with butter and sage. Vegetarian variations with different fillings also exist. They are a popular ingredient in soups, baked dishes, and as a standalone main course.

A tortilla is a thin, flatbread of Mexican origin, traditionally made from corn or wheat flour. Wheat tortillas are especially popular in northern Mexico and the United States, while corn tortillas are a staple in central and southern Mexico. They serve as the base for burritos, quesadillas, tacos, wraps, and enchiladas. Their mild, neutral flavour makes them the perfect vehicle for a wide range of fillings, including meat, vegetables, cheese, and beans. Ready-made tortillas are widely available in stores, but they can also be easily prepared at home from flour, water, fat, and salt.

Tortilla chips are crispy fried or baked snacks made from corn tortillas. The dough is shaped into triangles or other forms and then deep-fried in oil or baked until golden. The result is a light, crunchy snack with a distinctive corn flavour and a lightly salted taste. They are best known as a staple of Mexican and Tex-Mex cuisine, typically served with guacamole, salsa, or melted cheese dip. They also work as the foundation for nachos, topped with melted cheese, jalapeños, and other ingredients. Available in many flavoured varieties in stores, they can also be easily baked at home using ready-made tortillas.

Tricolor fusilli are a type of pasta shaped like spiral propellers, made from three varieties of dough with different colors, typically plain (white), spinach (green), and tomato or bell pepper (red). They belong to the grains and legumes category as they are made from wheat flour. In the kitchen, they work well in both hot and cold dishes, they are excellent in pasta salads, baked casseroles, and as a side dish with sauces. Their spiral shape is perfect for catching thicker sauces. The colorful appearance is especially appealing to children and adds a visually attractive touch to any meal.

Tripe is offal derived from the fore-stomachs of cattle, the most commonly used parts are the rumen, reticulum, and omasum. It is a traditional ingredient in European and world cuisines and forms the basis of beloved dishes such as Czech tripe soup, Italian tripe alla romana, and Spanish callos. Before cooking, tripe must be thoroughly cleaned and simmered for a long time to become tender, it has a firm texture and a distinctive, pronounced aroma. When properly prepared, it has a springy yet pleasantly chewy texture. Tripe is a rich source of protein, collagen, and essential minerals.

Trout is a freshwater fish from the salmon family and one of the most popular fish in European cuisine. The most common varieties are brown trout and rainbow trout. Its flesh is delicate, light pink to white, with a pleasantly mild and slightly sweet flavour and few bones. It can be prepared in many ways, pan-fried in butter, baked in the oven, grilled or dredged in flour and fried whole. It pairs beautifully with lemon juice, herb butter, almonds or fresh herbs. Trout is rich in omega-3 fatty acids, vitamin D and protein, making it a nutritious and easily digestible food.

Truffle is an underground fungus highly prized for its intense, earthy and complex aroma. It grows in symbiosis with the roots of certain trees, such as oaks and hazelnuts, and is traditionally hunted using trained dogs or pigs. The most famous varieties are the black Périgord truffle and the white Alba truffle, with the latter being one of the most expensive foods in the world. It is used in small quantities as a luxury flavouring, grated or thinly sliced over pasta, risotto, omelettes, sauces or as a finishing touch on completed dishes. Its aroma is most potent when fresh, and it does not tolerate prolonged cooking.

Truffle juice is an aromatic liquid obtained during the processing or preserving of truffles. It is a valuable by-product that retains the characteristic earthy and intense aroma of these rare fungi. In the kitchen, it serves as a luxury flavouring, added to sauces, risotto, pasta dishes or creamy soups, where it enriches the flavour profile without the need to use whole truffles. Only a few drops are needed, as its flavour is highly concentrated. It is thus an easy way to bring truffle character to everyday cooking. It should be stored in a cool place and consumed within a short time after opening.

Truffle oil is olive oil or another neutral oil infused with truffles or truffle flavoring. It has an intense, earthy aroma with mushroomy and garlicky notes that lends dishes a luxurious character. Just a few drops are enough to finish a dish. It is used exclusively cold or added just before serving, on pasta, risotto, mashed potatoes, eggs, pizza, or carpaccio. It comes in two varieties, white and black truffle, with white being more delicate and black more pronounced. Quality truffle oil should contain real truffle pieces.

Tuna is a saltwater fish belonging to the mackerel family (Scombridae), highly prized around the world for its firm, pinkish-red flesh and distinctive flavor. In gastronomy it is used in many forms, fresh or frozen as steaks, tartare or sashimi, as well as canned in brine or oil. The meat is rich in protein, omega-3 fatty acids, and B vitamins, especially B12. It suits salads, sandwiches, pasta, risotto, and Asian dishes. The most well-known species are bluefin, yellowfin, and skipjack tuna. It is among the most popular fish in the world and a key ingredient in Japanese cuisine.

Tuna in brine is canned tuna sterilized without the addition of oil, only the natural juices from the fish are retained. This variety is significantly lower in fat than tuna in oil and is especially popular among athletes and those monitoring their fat intake. The flesh has a firmer texture and a clean, natural flavor. It is highly versatile in the kitchen, suitable for salads, pasta, sandwiches, spreads, stuffed peppers, or baked dishes. To reduce the sodium content, it is recommended to rinse the fish with water before use. It provides high amounts of protein and omega-3 fatty acids with minimal fat content.

Tuna in oil is canned tuna sterilized and preserved in vegetable oil, most commonly sunflower or olive oil. The oil gives the flesh juiciness, a softer texture, and a richer flavor compared to the brine variety. It is one of the most popular forms of canned fish in the world. In the kitchen it is ideal for pasta salads, pizza, sandwiches, spreads, niçoise salad, and baked dishes. The oil from the can can also be used as a base for dressings or sauces. It provides protein and omega-3 fatty acids, though its calorie content is higher than the brine version. Perfect for quick and satisfying meal preparation.