Farina della Valsugana -

Polenta from Trentino
Polenta is only as good as the corn it is ground from, and Farina della Valsugana is as good as it gets. In the fertile plateau of the Valsugana region of northern Italy (Trentino), local farmers are reviving the production of heritage corn varieties which have nearly disappeared from the agricultural landscape due to modern preferences for higher yield hybrids. Described as close descendants of the original corn brought from the New World by Columbus, these heritage varieties produce only a small number of cobs of large hexagonal kernels that are truly bursting with flavor. Field ripened and dried in the sun when possible, this is the ideal corn for polenta.

Coarsely ground whole, with the bran intact, Farina della Valsugana is a stunning golden color with flecks of reddish brown. Its flavor is stronger than commercial grade polenta - rich in corn sweetness yet layered with an earthy minerality and a superior hearty texture. Keep in mind, this is no quick cooking polenta. It is a labor of love that yields spectacular results. Cook for about 40 - 50 minutes at a bare simmer, and you'll find the result is so luxurious and flavorful, it's well worth the wait.

Farina della Valsugana is just one example of how we look for heritage products of local integrity. Perfect for cold winter evenings, we love it cooked to a creamy consistency with lots of Freshly Pressed Extra Virgin Olive Oil and Dolcelatte Gorgonzola, or, served with a rag� of wild mushrooms. Delicious and pure comfort! 

White Truffle Butter

from Savini Tartufi

It is no wonder why butter is the oldest method of preservation for white truffles. It is a culinary match made in heaven. The exquisite combination of earthy truffle aroma and rich, creamy butter makes the perfect dressing for fresh pasta. It turns hot pureed potatoes into a luxurious side dish. It can also simply and elegantly finish pan-seared seafood with style. Unfortunately, the market is flooded with artificially flavored truffle products which saturate the palate and leave a metallic aftertaste. Not so with Savini Tartufi White Truffle Butter.  

Recognized as being Tuscany's finest producer of truffle products, the Savini family's passion for truffles spans nearly a century. Locally gathered rare white truffles are hand selected by father and son, Luciano and Cristiano Savini, as the treasured ingredient for Savini Tartufi White Truffle Butter. Made from Italian dairy butter, 100% natural fresh white truffles and without the use of any chemicals or flavorings whatsoever, Savini Tartufi White Truffle Butter is made in very small batches during white truffle season only (October - December). Clarified butter provides a shelf stable medium to enjoy this treasured product year round.

Remarkably different from common commercial truffle products, Savini Tartufi White Truffle Butter has a clean, luscious flavor. As it should be, the white truffle is subtle. It dances above the sumptuous clarified butter and lingers distinctively in the nose. The aroma entices the palate, while not overpowering it.

Savini Tartufi White Truffle Butter is hands down the finest white truffle butter on the market today. Although pricey, the product's integrity and culinary results are worth the investment.