The product

Condimento a base di burro con tartufo bianco

Pasteurised butter sauce flavoured with Bianchetto truffle
Country of origin: **
Italy - Tuscany
80 g
Minimum order:
1 piece
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Description Pasteurised butter sauce flavoured with Bianchetto truffle
Appearance The colour is ivory white; the texture is like butter with pieces of truffle inside
Taste The taste is sweet, creamy, round and with slight hints of truffle.
Curiosity It comes from the habit to preserve fresh truflle cut in slices in molten butter
Suggestions Use a teaspoon of truffle butter per person per course. Delicious on toasted bread, with some Parmigiano Reggiano cheese. Try it in omelets or to flavor many dishes, from appetizers to dessert
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Ingredients BUTTER 93%, white truffle (Tuber Magnatum Pico) 2.5%, Bianchetto truffle (Tuber Borchii Vitt.), Aroma, salt, spice
Allergens in ingredients Milk and products thereof
Weight 80 g
Packaging Glass jar
Storage Conditions (packaged products) Store at room temperature
Instructions for use Once opened, store in the refrigerator at a temperature between +0 +4 ° C
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 3514 kJ / 855 kcal
Fat: 95 g
of which saturates: 63 g
Carbohydrate: 0,1 g
of which sugars: 0,1 g
Protein: 0,3 g
Salt: 0,29 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
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