The product

Parmigiano and Truffle cream

Sauce made with Parmigiano Reggiano DOP flavored with truffles
Country of origin:
Italy - Tuscany
90 g
Minimum order:
1 piece
More Information
Raw material Sauce made with cream, Parmigiano Reggiano DOP 14%, olive oil, full-cream milk, Italian Bianchetto truffle (Tuber borchii Vitt.) 3%
Appearance It is a smooth cream, ivory white in colour, with small pieces of truffle inside
Taste The taste is delicate and a little bit savoury, with a pleasant taste of cheese and truffle
Suggestions Delicious ready to use sauce, perfect to enrich a pasta: warm it up a little bit in a pan with some cooking water, add pasta and stir; excellent also to finish a risotto
More Information
Ingredients Cream (MILK, Parmigiano Reggiano D.O.P. (MILK, salt, rennet) 14%, olive oil, whole MILK, Italian Bianchetto truffle (Tuber borchii Vitt.) 3%, rice flour, butter (MILK), salt, aromas.
Weight 90 g
Packaging Glass jar
Storage Conditions (packaged products) Keep in cool dry place away from sunlight. Once opened keep refrigerated at +4 °C
Nutrition Declaration Energy: 1553 kJ / 376 kcal
Fat: 36,4 g
of which saturates: 18,9 g
Carbohydrate: 5,2 g
of which sugars: 0,1 g
Protein: 6,9 g
Salt: 1,18 g
Typical value per 100 g
The producer

Savini Tartufi - Montanelli (PI) - Tuscany

Why we chose them
Savini is a family who turned its passion into a job. The story of Savini Tartufi dates back to the '20 and to Giuseppe Savini, an iconic farmer from Balconevisi, a small town on the hills of Tuscany. His passion was to go truffle hunting with his loyal dog. Giuseppe was the father of four children. One of them, Zelindo, started working at Villa Saletta estate, becoming a point of reference for the Lords and the farmers: he had to take care of the reserves and to lead the Gambacastelli family's guests through the woods for hunting. During dinners in the estate, truffle was always on the table. Day by day many gentlemen from Northern Italy started to refer to Zelindo for buying truffles that he could apparently collect and buy from other truffle hunters. After few years Zelindo decided to leave Villa Saletta to work as a full-time truffle hunter. He bought a shop with a cafè in Montanelli, which became a meeting point for truffle hunters. In the back of the shop Zelindo improved his business of buying and selling of truffles with the help of his son, Luciano, who at that time was a young pastry chef. Very soon Luciano becomes the most important point of reference for restaurants and local delicatessen shops. Today the company is lead by the third generation: Cristiano, Carlo e Romina.
The recipe

Crema di patate con crema di parmigiano al tartufo

Una delle proposte di Cristiano Savini a Sapori 2016: una crema di patate con crema di parmigiano al tartufo
In the same recipe
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