Truffle Honey with Pink Pepper & Lime

The house's oldest idea — honey and truffle — here with pink pepper and lime.

It began as a grandfather's snack. Zelindo Savini, the family's great hunter, carried bread, spring water, honey, and shavings of the day's truffle into the woods. Decades later his son Luciano — a pastry chef before he was a truffle man — turned the snack into a jar, with encouragement from Gualtiero Marchesi, the father of modern Italian cooking.

This version sets pink pepper and lime alongside the truffle: warmth and brightness over the sweet.

It is the cheese course in a drizzle — over pecorino, parmigiano, a blue. A thread over ricotta, burrata, fresh fruit, or gelato. A drop beside the cantucci changes the biscuit. Use it the way the Tradizionale above it is used: by the drop, at the end.

Meet the House: Four generations of Tuscan truffle hunters. The family who unearthed the largest white truffle in history.

Complete your table: Cantucci Almond, Mattei — the established pairing · Tradizionale Aragosta, Il Borgo — the other bottle counted in drops · Lemon Olive Oil, Muraglia — the dessert pours, complete.