Truffle-flavoured Onion Relish

Slow-cooked onions, carried by truffle. The cheese board's jar.

Onions cooked down long enough turn sweet; truffle turns them serious. This relish is that marriage, made in the Savini kitchen at Forcoli.

It belongs beside cheese above all — an aged hard cheese, a pecorino, a blue. Spoon it next to grilled vegetables or a roast. Spread it thin inside a toasted sandwich. Set it on the aperitivo board and it goes first.

A spoonful at a time is enough.

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

Complete your table: Sun-Dried Tomatoes, Capobianco — the board builds itself · Truffle & Chilli Paté, Savini — the board's other jar · Yellow Label Balsamico, Il Borgo — the cheese course, fully armed.