Savini var mer av en återkomst än en nyhet och var ett av de första företagen vi arbetade med för 12 år sedan, i början av vår verksamhet. Under åren har vi sökt och undersökt flera tryffelföretag, vilket är normalt, men efter tid och försök och fel insåg vi att det här var det som bäst passade våra behov. En produkt som är så naturlig som möjligt och som upprätthåller kvaliteten genom att begränsa kemikalier (ett normalt element i tryffelprodukter) och bearbeta så lite som möjligt.
Since five generations, Family Savini from the Pisa region is member of the truffle- seeker guild. In the small town Forcoli, surrounded by the hills of Tuscany and the odor of valuable mushrooms, the company is specialized in the finest craftsmanship of truffle products. Here in the area around Pisa, Florence and Siena, a choice of five delicious truffle varieties is revealed 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. Due to the different aging periods, Savini Tartufi benefits from the luxury of a year-round harvest of the Tuscan jewel. Specially trained truffle dogs support the search for the precious fungi which are then excavated with traditional equipment. The hallmark of Savini Tartufi products is its unique freshness. Cristiano and Luciano Savini choose their mushrooms personally by hand, and thus pay heed to both the quality and the origin guarantee of the Tuscan truffle. In Addition, the processing of the valuable natural resources is upon order and gentle production of the delicacies in small quantities guarantee the convincing quality of Savini delicatesses. The preparation of the dishes is crafted in traditional stoves, and according to traditional recipes from father to son. From a small truffle hunter to a distinguished specialists in truffle delicacies - Savini Tartufi's story is like a fairy tale whose specialties are now available to their customers in form of an exciting selection in elegant design and attractive packaging formats. Small Truffle Teaching 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 flavour 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 colour 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 April Tuber melanosporum Vitt. - Tartufo Nero Pregiato This popular black truffle is because of its delicate flavour 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 flavour 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 Savini Tartufi in brief - Intergenerational experience in dealing with truffles, from father to son - The area around Pisa, Florence and Siena, allows year-round harvest of the "jewel" of nature - The processing of the truffle takes place upon order which guarantees a convincing freshness of the product - The gentle production in small quantities is the hallmark of Savini Tartufis sortiment - The selection and preparation of the delicacies made by traditional artisan processing methods and recipes - Striking to the eye by elegant and attractive packaging designs - Savini Tartufi is in the Guinness Book of Records with the biggest truffle in history (1.497 kg)