A soft, flavourful cream made with champignon mushrooms, summer black truffle and black olives: just a few spoonfuls give character to a simple dish.
The summer black truffle complements the flavour of the mushrooms without overpowering it, while the black olives add a more intense, rounded note. It is ready to use, for those days when you want to bring something special to the table without complicating your cooking.
Why choose it
It is ready to use: a little is enough to give a dish character.
The summer black truffle enhances the mushrooms without covering them.
The black olives add an intense, rounded note.
It suits many recipes, from starters to first courses and main dishes.
It is made in small batches, up to a maximum of 100 jars per production.
How to use it
Add a small amount at the end of preparation, taste and, if you like, add more.
Try it:
on crostini, for a simple starter;
with tagliatelle and fresh pasta;
to cream a risotto;
with eggs, potatoes or vegetables;
alongside meat and cheese.
To dress pasta or risotto, warm it gently over low heat and, if needed, make it creamier with a spoonful of pasta cooking water.
Small batches, extra care
Each production is limited to 100 jars: a choice that allows us to keep the preparation especially careful. The jar is 100 g.
Storage
Once opened, consume within 5-7 days. Expiry date: 16 October 2028.
Simple ideas for the table
Fresh tagliatelle with truffle cream
Handmade egg pasta, a spoonful of cream warmed in the pan and a splash of cooking water: a first course ready in a few minutes.
Savigno is truffle and woodland country. This cream comes from that same world: few ingredients, well chosen, made in small batches, with the simplicity we learned cooking in the family.
Ingredients
Champignon mushrooms, summer black truffle (Tuber aestivum Vitt.), sunflower seed oil, black olives, salt, flavouring.
Few steps. Well chosen.
Ingredients
Advice
Store in a cool, dry place, away from heat sources.
