White Truffle EVOO

Extra virgin carrying real dried white truffle. Drops, after the heat.

Tuber magnatum — the white truffle — is the one San Miniato is famous for: the autumn species, the precious one, the reason the dogs go out at dawn. Fresh, it lasts days. This oil is how its scent is made to keep: real dried white truffle held in extra virgin olive oil.

It is finished by the drop, always after the heat. Over a mushroom risotto as it lands on the plate. Onto a potato purée, a white pizza out of the oven, a velvety soup, a bowl of buttered pasta. Three or four drops is a serving; the bottle is small because the dose is.

For truffle you can see, the sliced summer jar sits beside it. This one is the perfume.

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

Complete your table: Spaghettoni, Mancini — a thick strand for a serious finish · Truffle Salt, Savini — the two finishers, one plate · Sliced Summer Truffle, Savini — aroma and texture together.