Giotto with truffle

This cheese was born after my visit to a friend, who has a famous and prestigious company that sells truffles and processed products from truffles. There I had the opportunity to hunt for truffles in the woods with their dog. A really exciting experience, which gave me an extra pride of being Italian because we have some of the most unique natural treasures in the world and a passion for our work that really makes a difference.

For its realization we have this cheese produced with two milks, with cow and sheep with a flowery crust. When it is still unripe, the truffle is inserted in pieces into the paste, then subsequently matured. Caper powder and tomato powder are then placed on top of the cheese. Both do not get along with truffles, so I added them on purpose, almost as a provocation. This cheese takes its name from a dog of the Savini family named Giotto. From this family I buy the black truffle sauce that I add to the cheese.

Obviously with such an important name, I wanted to give a touch of art to each shape, hand-decorated in a different way. But, above all a touch of patriotism because they are the colors of our flag.