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The Gourmet Online proudly features truffle products from Savini Tartufi
In the area around Pisa, Florence and Sienna, a choice of five delicious truffle varieties reveal themselves to the truffle hunters - from exclusive black summer and winter truffles to the white spring truffles up to the noble queen of fungi, the Alba truffle.
Because of the different growing periods Savini Tartufi benefits from the luxury of a year-round harvest of this Tuscan jewel. Specially trained truffle dogs search for the precious fungi which are then excavated by the hunters, the same way they have for hundreds of years.
Savini Tartufi's story is like a fairy tale. The beautiful groves and farmland are carefully cultivated with passion and respect. Five generations of the Savini family have been members of the truffle-seekers guild. Cristiano and Luciano Savini choose their mushrooms personally by hand, and focus on both the quality and the presentation of their products.
The hallmark of Savini Tartufi products is its unique freshness. The meticulous production of their delicacies in small batches guarantees that Savini truffle products are fresh. The preparation of sauces are done using traditional recipes that have been handed down from father to son.
In addition to holding the record for finding the largest truffle in the world, 1.497 kilograms, Savini Tartufi is recognized worldwide as the finest truffle oils in the world. Renowned chefs choose their salts and sauces when the want to insure that the taste of truffles in their dishes is pure.
Come explore this earthy and wonderful taste with us. Once you’ve had one of their oils, butters, or sauces, you’ll understand what the mystery is all about!
Glossary of Truffles
Tuber magnatium Pico - White Alba truffle:
The white Alba truffle is due to its rarity the queen among all types of truffles, and often elected by chefs as an exquisite ingredient. The oval and smooth truffle has a regular shape, a pale, slightly yellow, ocher-brown color and varies in size from 100g to 1kg. Because of the unequal supply / demand ratio, the white truffle has an above-average price which can be, depending on the availability of up to CHF 5,000 / kg. Alba truffle is very sensitive to heat and is therefore often freshly grated on hot dishes. Harvest time: September to December
Tuber aestivum Vitt. - Black Summer Truffles:
In Italy, this truffle is called Scorzone and characterized by a hazelnut up to dark brown color, warty surface, a rounded shape and an over average size up to a kilo. The summer truffle has a mild and similar taste to mushrooms, slightly nutty flavor and is often used as a basic ingredient for a variety of dishes.
The price niveau is similar to the white spring truffle. Harvest time: June to November
Tuber Borchii Vitt. - White Spring Truffles:
The less valuable but equally delicious spring truffle is due to its round up to oval shape and the pale, yellow ocher color with reddish-brown stains easily to recognize. This truffle species is generally very small and varies from hazelnut to egg size. The fungus is also relatively inexpensive priced and can be purchased for 100-200 CHF / kg . Due to its heat sensitivity, those truffles are also likely to be used freshly. Harvest time: January to Aprii
Tuber melanosporum Vitt. - Tartufo Nero Pregiato:
This popular black truffle is because of its delicate flavor often used for exquisite cuisine and is one of the best of its kind. Its purplish-black, warty skin, streaked with white veins and irregular shape is very characteristic for this fungus. Its size is relatively small and seldom more than a handful. The full flavor of black truffles in cooking is very good and particularly suitable for meat dishes. The Tartufo Nero Pregiato can be acquired for 200-300 CHF / kg.
Harvest time: November to March.
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