The company Savini is made in Tuscany with a history dating back to the 20's, when Giuseppe Savini, farmer Balconevisi (small village in the hills near San Miniato) has the passion to go for truffles with his faithful dog.
Truffles in the DNA! Joseph transmit this passion to his son and grandson Luciano Zelindo. The latter in the 80s trying to cook truffles little odd (with a lower commercial value), so as to obtain the Sauces, Pate or cream-based di Tartufo. And it is now successfully.
Tuscany is one of the most important Italian regions for the production of truffles. The collection focuses largely on White Truffle (Tuber magnates Pico), the most valuable, and in a secondary species variously distributed in the region.
Rich product catalog Savini, This is our selection for you:
Pate with white truffle: ideal for sandwiches and entrees exceptional, rice and pasta, eggs and meat. As Is fresh truffles, fragrant woods, without losing anything in flavor and aroma, gaining in convenience and ease of use.
Sliced summer truffle: truffle cut into strips, preserved under glass, ready to garnish crostini and canapé, rice and pasta, carpaccio and scallops, salads and omelettes.
Truffle honey whithe: try with cheese (pecorino, blue cheese or cottage cheese) or with vanilla ice cream: impiegatelo in any recipe that requires the use of honey. A tip: its fragrance is so intense that it is best to keep the jar open for a few minutes before serving.
Fine truffle salt
Artichoke cream with truffles: for starters but also for risotto.
Cream panino Tartufata: for starters but also for noodles, risotto and gnocchi.
Salsa bianca al tartufo: truffle sauce and mushrooms. Excellent spread on crostini (Mr. tostato on polenta), delicious on pasta, but also red and white meats and pizza.
Peschiole truffle: small peaches newborn. Idea curious and fun for appetizers and salads embellish.
Cream with Parmesan cheese and truffle.
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