Truffle-flavoured Salt

Fine salt carrying dried summer truffle. The simplest way into the category.

Salt is how most kitchens meet truffle first, and this is the honest version of it: fine salt with dried summer truffle ground through at three percent — which at the table is more than it sounds — from the family that hunts them.

It is a finishing salt, so it goes on at the end or at the table; heat spends the aroma. Over roast potatoes and anything fried, while they are still too hot to touch. On grilled vegetables and sweetcorn. On tomatoes and burrata. On buttered toast, which is the private use nobody admits to. Over a cacio e pepe, where it earns its keep.

Keep the jar shut tight between uses. The scent is the asset.

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

Complete your table: Spaghettoni, Mancini — for the cacio e pepe with intent · Datterino Trilly, Capobianco — tomatoes, burrata, this · White Truffle Oil, Savini — the pair that finishes everything.