Loading the content...
Navigation
Account
Cart 0 items for 0,00 

No products in the cart.

Truffle slicer Savini

‹Return to Previous Page
Description

Description

The Family Savini and the truffle

The launch of the Savini family into the world of truffles began in the Twenties, when Giuseppe Savini, married to Luisa Balestri and the father of four, Vittorio, Argantina, Zelindo and Savino, who lived in Balconevisi, a village on the Tuscan hills not far from San Miniato, had a passion for truffle hunting with his faithful dog. A favourable area for growing valuable white truffles (which were not so popular back then), where the local vegetation, climate and expanses of hilly areas, which make the Era Valley one of the greenest and freshest in Tuscany, produces truly excellent truffles! This favoured his passion, since, without having to go too far from home, he could walk through vast woody areas, the so-called Tartufaie (truffle grounds, because of the aforesaid features).

Tartufi, Savini, Luciano,Cristiano,Carlo fratello ,Natalia moglie di Cristiano,Cloe figlia di Cristiano,selezione,ripulitura,sabbitura

As it often happens, especially in the families of those times, such passion was soon handed down to his sons as well who, as they grew, began to go truffle hunting with their father. Maybe the least versed or keen of his sons was Zelindo, who certainly preferred game hunting, not least because he could earn a few more liras to indulge in the habits of a young man of the time. Zelindo would be the one who actually launched our company into the world of truffles. It was the Fifties, and Zelindo, back home after the end of the Second World War, married Leontina Chiti, with whom he had three children, and started to work in the estate of Villa Saletta at Palaia (10 km from San Miniato) as a farmer. With his firm, resolute temper, he soon became his master’s trusted man and was appointed to assist the bailiff in responsible positions and eventually became the estate’s gamekeeper because of his passion and cleverness. As well as monitoring the estate’s game preserve, he was the man in charge of escorting the illustrious guests of the estate, that at that time belonged to the Gambacastelli family, around the woods and find the places where they could hunt the best specimens living in the owner’s preserve.

He bought a grocery shop-cum-bar at Montanelli, a small village in the municipal area of Palaia, near Forcoli, a place where game and truffle hunters used to meet for breakfast at dawn, for morning snacks and long after-dinner nights. So he became even more familiar with the truffle hunters’ world as he lived in close contact with them from morning to night, and then he could simply sneak off to the back of his shop at the right time to buy and sell truffles, far from prying and curious eyes. Luciano, the second-born son (who at that time was a young pastry cook and a great lover of cooking), who obviously already had a passion for truffles deeply rooted in his genes, probably the Savini family’s distinctive sign, ran the bar with Carla, his wife.
But Luciano’s job was not just taking care of the bar; it was him who went with and assisted Zelindo in his visits to truffle hunters, in his journeys for ‘midway’ negotiations with traders from Piedmont or Milan, as well as helping him in his deliveries or visiting the local restaurants and delis who worked with truffles.

More Info

Additional information

Weight 0.100 kg
Reviews (0)

Reviews

There are no reviews yet.

Be the first to review “Truffle slicer Savini”

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipies
Potato puree with precious white truffle Ingredients (per 6 people) Potatoes 700 g Precious White Truffle Small Slices of Toasted Bread Salt and Pepper Shallot Thyme Tuscan Oil Method Place the Tuscan oil with the shallot in a casserole dish, brown and add the potatoes cut into small pieces, flavour with thyme and add some vegetable stock. Bring to the boil, puree all the ingredients and season. Serve with slices of precious white truffle and small slices of toasted Tuscan bread.
Spedizione e Condizioni di Vendita

We ship worldwide. Please check our Shipping costs & returns policy.

 

Related Products

Quick View

Truffle Gatherer’s Sauce |Tuscany

Truffle Gatherer’s Sauce |Tuscany

CONSERVATION: 36 MONTHS ROOM-TEMPERATURE Net weight gr 90 | Jar ...a well-tuned quartet for an incomparable flavour that will reawaken your appetite and make your taste-buds tingle with excitement. The scent of truffle, the energy of olives, the tang of capers, the richness of anchovies for a versatile, tasty, mouth-watering sauce that you can use on its own or to make croutons and canapés, dress pasta or spice up boiled meats, or even mixed with sauces and creamy cheese.    
6,00  VAT incl. Add to cart
Quick View

Chianina meat stew

Ingredients: Chianina veal (50%), organic tomato (24%), onions (8%), celery (4%), carrots (4%), red wine, italian extra virgin olive oil (8%), salt and pepper.
19,20  VAT incl. Add to cart
New! Quick View

Pici Pasta | Tuscany

Ingredients: Durum wheat semolina. Allergens: contains cereals containing gluten. Produced in a factory which also processes egg-based, fish-based products, shellfish derived products and soya. From Tuscany, all the flavour of country tradition. The pici are a type of hand-made pasta that are typical in the southern part of Tuscany. It is the simplicity of the recipe and their preparation that makes them so good: water, flour and very little or no eggs, which are then worked by hand until very thick spaghetti is created. Celebrated in many festivals in Tuscany, they are perfect with an arrabbiata sauce, which is called "aglione" in Tuscany, or with sauces made with game. With the Eataly online store, you can taste the tradition of Tuscany directly in your home!
4,20  VAT incl. Add to cart
Quick View

Pasta Morelli Calamari | Tuscany

Pasta Morelli Calamari | Tuscany Ingredients: durum wheat flour, water, wheat germ (3,50%). Weight: 500g In order to produce other articles, the plant also uses: eggs, fish, clams.
4,00  VAT incl. Add to cart
Quick View

Tuscan soup Ribollita | Organic

Organic Ingredients:

Cavolo nero (Tuscan Kale), cabbage, onion, potatoes, carrots, celery, white beans, beets, peeled tomatoes, herbs, spices, extra virgin olive oil, salt and pepper.

 certificato bio

 

5,70  VAT incl. Add to cart
Quick View

Organic Asparagus creme

The Organic cream of asparagus is perfect on a hot toasted bread or on pasta Organic Ingredients: asparagus 90%, extra virgin olive oil, parsley, vinegar, salt, garlic and pepper  certificato bio
3,20  VAT incl. Add to cart
Quick View

Cantucci Biscuits | Fratelli Lunardi

Ingredients:

“We select the Piemonte hazelnut IGP which once toasted is added whole to the chocolate mixture giving the cantucci an irresistible gianduja fragrance.”

This cantuccio hails from the idea of bringing the scent of gianduia to a biscuit. Gianduia is the most famous form of Italian chocolate, a result of Piedmontese genius, having gone in search of a solution when cocoa supplies stopped after the war. Chocolate makers found the answer in the old hazel groves in the hills. We wanted to use those hazelnuts in our product, as there was no other way to recreate that exciting aroma, which is achieved when hazelnut gives some of its intense scent to the cantuccio during baking, combining with the chocolate, used in small pieces as well as in the dough.

4,80  VAT incl. Add to cart
Quick View

Wildboar Sauce Bracconiera style

Ingredients: Wild boar meat (38%), organic tomato (28%), onions (7%), carrots (7%), celery (7%), extra virgin olive oil (10%), red wine, garlic, juniper , bay leaf, salt and pepper.

The secret to making a good boar sauce is simple: All you need is an excellent raw material and you’re done. Often we find ourselves in front of recipes where it is recommended to marinate for 3-4 days in the wild boar wine and vinegar. We were wrong. Probably the recipe is suitable for wild boars old but still with this procedure can not improve quality, indeed you may have to throw away the meat because it starts rotting. With a good, young wild boar meat is actually just an infusion of a night in wine, herbs and spices. Excellent with noodles, spaghetti, macaroni, penne..su croutons and polenta.

7,40  VAT incl. Add to cart
Quick View

Organic Kamut spaghetti | Tuscany

Organic Kamut spaghetti | Tuscany Ingredients: organic KAMUT khorasan wholemeal flour, water. Weight: 500g In order to produce other articles, the plant also uses: eggs, fish, clams.

logo

4,30  VAT incl. Add to cart
Quick View

Chicken Liver pate

Ingredients:

Chicken liver (60%), onions (14%), Salina capers (4%), anchovy fillets (2%), Italian extra virgin olive oil (14%), Vin Santo del Chianti doc (2%), salt and pepper.

Essential to complete a good Tuscan antipasto, this pate is to be noted only cooked with chicken livers no other meat. He serves on the croutons wet or dry soup.

7,00  VAT incl. Add to cart
Back to top

Questo sito usa cookie per fornirti un'esperienza migliore. Proseguendo la navigazione accetti l'utilizzo dei cookie da parte nostra Maggiori informazioni

Questo sito utilizza i cookie per fornire la migliore esperienza di navigazione possibile. Continuando a utilizzare questo sito senza modificare le impostazioni dei cookie o cliccando su "Accetta" permetti il loro utilizzo.

Chiudi