Savini Tartufi and Enoteca Pinchiorri are two Tuscan excellences. The first is a family company that has been working in harmony with nature since 1920 and is an important point of reference in the world of truffles, with impeccable standards of quality and respect for the extraordinary raw material it processes. The second is one of the most renowned Italian restaurants, in the heart of Florence: with long-standing Michelin stars and classic yet contemporary cuisine. Two exponents of an area rich in excellence and gastronomic culture who have teamed up in the LE NOIR project, a collection of limited edition products, intended for selected channels, presented a few days ago in Milan, in the Casa Savini Tartufi restaurant in via Cusani. LE NOIR is the result of a recipe designed by chefs Riccardo Monco and Alessandro Della Tommasina of Enoteca Pinchiorri together with Luciano Savini. The result is a cream that describes the black truffle in a different way: no longer just a prized ingredient, but a contemporary gastronomic language, capable of adapting to both starred cuisine and the domestic table. Inside the jar – and in its idea – there is the essence of the forest. The prized black truffle meets few allies: anchovies from the Cantabrian Sea, pine nuts, garlic and extra virgin olive oil. A short formula, studied at length, which focuses on simplicity and depth of flavour. Monco and Della Tommasina speak of a “synthesis of vision”: a tribute to the truffle and its ability to evoke the mystery of the earth. It is no coincidence that the project is called LE NOIR also for its visual imagery. Communication and packaging play on the contrast between black and white, in a film noir aesthetic that celebrates “the wonder of the forest”. The jar becomes a small design object, with a UV screen printing that reproduces the internal texture of the truffle, different for each piece, just as each gleba dug underground is different. No example is the same as another: a declaration of uniqueness, even graphically. Inside the package, an invisible tag allows access to a dedicated digital world: an archive of stories, images and exclusive content that broaden the product experience. The project therefore moves on multiple levels – material, gustatory and narrative – with the ambition of combining Savini’s artisanal knowledge and Pinchiorri’s gastronomic sensitivity in a story that does not stop here. «LE NOIR wants to be a tribute to our roots and to the evocative charm of the truffle, capable of surprising even today like the first time,» explains Cristiano Savini, CEO of the company. «We wanted to create something that spoke of excellence and contemporaneity».
For Monco and Della Tommasina, however, the work was almost an exercise in balance: «We tried and tried again – they say – and only when we found the right twist of uniqueness did we say we were satisfied». LE NOIR is a story in several acts, which will develop between the end of 2025 and summer 2026 and which represents a new adventure of taste.