The product

Condimento al miele e tartufo bianco

Italian honey flavoured with White truffle and Bianchetto truffle
Country of origin:
Italy - Tuscany
120 g jar
Minimum order:
1 piece
More Information
Raw material Italian honey flavoured with White truffle and Bianchetto truffle
Appearance It shows an amber colour, with pieces on truffle
Taste Sweet, with a pleasant aroma of truffle
Curiosity This product has a nice story behind: Zelindo Savini, one of the most famous truffle hunters of Pisa area, used to tell that his grandfather gave him always, as a snack, bread with honey and truffle
Suggestions We suggest to open the jar few minutes before using it; very nice simply paired with cheeses: with ricotta, pecorino or gorgonzola for example; it can be used to finish some meat courses, especially games, like duck, pheasant and partridge; try it also over a vanilla ice-cream
More Information
Ingredients Honey 94% (made in Italy), Italian White truffle (Tuber magnatum Pico) 2,5%, Italian Bianchetto truffle (Tuber borchii Vitt) 2,5%, aroma
Weight 120 g jar
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: 1336 kJ / 315 kcal
Fat: 1 g
of which saturates: 0,2 g
Carbohydrate: 75,5 g
of which sugars: 75,5 g
Protein: 0,9 g
Salt: 0,03 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

Reggiano con miele al tartufo

Una delle proposte di Cristiano Savini a Sapori 2016: scaglie di Parmigiano Reggiano accompagnato al miele aromatizzato al tartufo
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