The most classic of the Made in Italy dishes with an unique truffle touch. Pasta of durum wheat flour with wheat germ and truffle… the first course is ready!
The diamonds of the woods together in a Savini creation with strong character. The boletus mushroom joins the hypogeal one: bianchetto truffle for a delicious cream for risotti. Fantastic on polenta and bruschetta too.
Sea salt with precious dried truffle. Versatile condiment for meat, fish, vegetables and salads. A handy simple touch. A q.s. renewing and revitalizing every recipe. To be used strictly raw. Truffle-flavoured salt? Yes sure!
The ready to use truffle. Tasty slices of fresh truffle in oil. The ingredient for delicious notable menus. For embellishing entrées and main dishes. Perfect for meat and eggs courses especially.The classic expression of truffle.
The first to think of it, the first to make it. Only Italian Acacia’s honey and white truffle. A gamble? Absolutely not…an emotion to experience again and again with semi-mature cheese, dessert. With a vanilla ice-cream, with a traditional tiramisù, creme brulée.
Two elements of the Italian character – Parmigiano Reggiano and Truffle – the wedding between taste and flavour. The glorification of taste. Essential for pasta dishes: especially with tagliolini and bavette, perfect for creamy and unforgettable risotti. Truffle Pasta mon amour!
One of the most classic first truffle course. Rice, spices and truffle are already measured out for a quick ready to use preparation.
A precious ink pot guards the truffle condiment par excellence. Its delicate and persistent character makes it divine on entrées as well as on pasta meat and fish dishes. The ideal seasoning for salads and vegetables. Precious and delicate.