Italian Milk Butter and San Miniato Summer Truffle. The semi-creamy texture makes it great to use in the kitchen: from spreading on bread, mixing with pasta, adding to ice cream.
SLICES SUMMER TRUFFLE
Sliced and hand-picked summer truffle. Ready to garnish crostini and bread, pasta and rice, carpacci and escalopes, salads and omelettes. To satisfy every need instantly and effortlessly, and crown each dish with a touch of class.
PATè WITH BLACK TRUFFLE
70% summer truffle. Out of season it is a perfect substitute for fresh truffle. Ideal for filling or adding to mascarpone to make creamy sauces for starters.
BLACK TRUFFLE IN BRINE
Black truffles from the Tuscan Appenines Tosco Marchigiano cooked in salted truffle water and preserved in brine.
SUMMER BLACK TRUFFLE SALSA
Cubed black summer truffle with olive oil, salt and pepper. It is an excellent sauce to enrich every dish: from the aperitif, to pasta and rice to beef, lamb and pork. It has been our bestseller for 10 years..
Black summer truffle sauce, mushrooms, black olives, anchovies, capers, in extra virgin olive oil and sunflower oil. Excellent with creamy cheeses, for a fantastic and tasty touch.
MEDITERRANEAN TOMATOES WITH TRUFFLE
The fruit of the union of two truly unmatched ingredients: tomato and summer truffle. The sweetness of ripe tomatoes blends in with the delicate and unmistakable flavour of truffles creating a high quality product that retains all the taste of Italian tradition with a touch of elegance.
FRUIT MOSTARDA WITH TRUFFLE
A side dish that accompanies all boiled meats and roasts. Its particular taste, sweet and spicy, makes it a unique speciality. The combination is great with the Parmigiano reggiano and pecorino.
EXTRA VIRGIN OLIVE OIL WITH BLACK TRUFFLE
Extra virgin olive oil and black summer truffle. The infusion of an excellent aroma of truffle in extra virgin olive oil of the highest quality.
YELLOW POLENTA WITH BLACK TRUFFLE
Yellow polenta and black truffle flakes. Ready in 30 minutes. Perfect if seasoned with black truffles butter or with some drops of black truffle dressing. It is a great accompaniment to meats. Try it with grilled octopus.
The Dry Summer Truffle is produced with a dehydration process. It can be rehydrated in lukewarm water and used as a condiment on fresh pasta and meat dishes; or prepare in a pan with stock to rehydrate the slices of truffle and release the unmistakable perfume. Great for use in sauces too.
Pecorino with Savitar truffle is made with pasteurized Tuscan sheep’s milk and truffle. Ready after about 40 days of production, it is sold with average seasoning. Try with thin slices of warm bread or meat.