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The most prestigious patè of our selection. The precious white truffle available for every occasion. It enhances canapés and appetizers. Sublime for first courses; from the classic tagliolino to meats and egg. Luxury, possible.
Its tasty and elegant taste makes it ideal for any type of preparation both raw and cooked. Each creation will take new life, new truffle taste. From canapés to risottos, from pastas to important seconds, from eggs to desserts. The most classic, the most imaginative.
The Black Truffle par excellence, Tuber Aestivum Vitt. 98% of tasty Scorzone truffle. Great for creating delicious entrée. An intense, typical and unmistakable flavor, ideal for first courses and for filling delicious meats. The taste of character.
Simply unique, their taste and the idea of Luciano Savini in creating them. Small, unripe peaches, just born, removed from the tree before the stone has formed. This means that they can be enjoyed in their entirety. Ideal for a truffle aperitif. Tasty for salads and tartare. Unforgettable for cocktails; valid olive substitutes. Olive? Capers? No ......
The truffle always ready in the pantry. Tasty slices of fresh truffles preserved in oil; ideal for creating exquisite menus worthy of note. From the appetizer, to garnish canapés to the most classic first courses. Excellent to add to meat dishes and to egg-based preparations. The Truffle in its most classical form.
Historic product of Savini house. A strong, timely and never aggressive taste. Its versatility makes it unique and indispensable. Tasty entrée, condiment for first courses, fillings of main courses of meat are just some recipes where the Salsa del Tartufaio expresses its character at its best. Irreplaceable.
Two typical Italian dishes - Parmigiano Reggiano and Truffle - in a marriage of flavor, an exaltation of taste. Indispensable for the preparation of first courses, primarily the Tagliolino or Bavette. This cream is also perfect for stirring unforgettable risottos. Truffle Pasta mon amour !
Two typical Italian dishes - Parmigiano Reggiano and Truffle - in a marriage of flavor, an exaltation of taste. Indispensable for the preparation of first courses, primarily the Tagliolino or Bavette. This cream is also perfect for stirring unforgettable risottos. Truffle Pasta mon amour !
Sea salt embellished with dried truffle. Versatile flavor of meat, fish, vegetables and salads. A simple touch, at your fingertips. That q.b. that renews and revives every recipe. Strictly raw. Salt with truffles? ... Yes Of course!
The diamonds of the forest combined in a Savini creation with a strong taste and character. Porcino mushroom joins the hypogeal mushroom, Bianchetto truffle, to create a tasty cream for risotto. Also excellent with polenta and bread croutons.
The first to think about it, the first to do it. Only Italian honey of acacia and white truffle. A gamble? No ... an emotion to try again, combined with semi-mature cheeses. Surprising on desserts. From classic vanilla ice cream to traditional tiramisu and creme brulee. A pleasant surprise.
The first to think about it, the first to do it. Only Italian honey of acacia and white truffle. A gamble? No ... an emotion to try again, combined with semi-mature cheeses. Surprising on desserts. From classic vanilla ice cream to traditional tiramisu and creme brulee. A pleasant surprise.
One of the most classic recipes for pasta with truffles. The rice, spices and truffles are already dosed in the package for a quick and practical cooking. Always present.
A precious inkwell preserves, as a casket, the condiment with truffles par excellence. Its delicate yet persistent character makes it sublime on appetizers, first courses but also second courses of meat and fish. Perfect to use for salads and vegetables. Precious and delicate.
From meat to fish, not to mention potatoes, both fried and pureed. Unique to enhance the fried eggs!
From meat to fish, not to mention potatoes, both fried and pureed. Unique to enhance the fried eggs!
Delicate and refined for appetizers, but also delicious for risotto.
Suitable for canapés and appetizers, for pasta, risotto, eggs and meats.
For canapés, pasta, risotto, eggs and meats.
To be used alone, for croutons and canapés, for pasta or for boiled meat, mixed with sauces or creamy cheeses.
To be used alone, for croutons and canapés, for pasta or for boiled meat, mixed with sauces or creamy cheeses.