Wine pairings and recipes with San Miniato White Truffle Salami

The Rare Excellence collection presents a unique and special product each month: it’s an exclusive opportunity to taste Italian food and wine products made in limited periods of the year and in limited quantities.

November’s excellence is Salami with White Truffle from San Miniato by Macelleria Falaschi.

A historic business located in the most fascinating countryside of Tuscany, where the passion for local traditions and genuine ingredients is handed down from generation to generation.

Salami with White Truffle is a RareExcellence because the white truffle flourishes in certain areas of Tuscany but in scarce numbers. 

The rarity and delicacy of the white truffle are the two factors that determine its worldwide recognised preciousness. 

Understanding how to properly pair Salami to enhance its delicate, slightly garlicky and spicy flavours is not easy.

But we reveal some secrets and recipes to enjoy its every nuance of flavour.

Wine pairing

Wines that are too structured risk overpowering the delicate truffle scents. If you prefer a red wine, make sure it has a soft body and barely accentuated tannins.

Tenuta Poggiorosso’s Fufluna is a red with hints of red fruits and just the right peppery contrast, but Musso’s Pinot Nero is also refreshing and just the right amount of acid.

The white wines, on the other hand, should also be soft and perfumed and have hints of hydrocarbons such as truffle. 

The Langhe DOC Riesling from the Chionetti winery is perfect with its hints of white flowers and well-balanced acidity. The Timorasso is also an excellent goblet: its soft body and honey notes enhance the white truffle. 


Salami with White Truffle from San Miniato releases its aroma when combined simply and without strong contrasts.

Bruschetta with Truffle Butter and Salami

– Bruschetta of bread,

– Salami with White Truffle of San Miniato, 

– Butter.

Toast the slice of bread well. Spread the truffle butter and lay the slices of Salami on top.

The heat of the bread will melt the Salami fat lard for a unique pleasure.

As an alternative to butter, you can use fresh, soft cheese: try bruschetta with Goat Toma from La Casera!


Tagliolini with butter and salami


Tagliolini from Allemandi

– Fresh butter,

Parmigiano Reggiano cheese,

– Salami with White Truffle of San Miniato.

Bring the water to the boil, when the boils rise to the surface, cook the Tagliolini for 5 minutes.

Meanwhile, in a small frying pan, melt the butter with pepper and a sprinkling of Parmigiano Reggiano.

Dice the Salami.

Drain the pasta well and dress with the butter and Parmesan cream and the cubes of Salami.


Fried Eggs with Salami


– 2 medium eggs, 

– butter,

– Salami with White Truffle of San Miniato.

Melt the butter in a small saucepan. Gently pour in the eggs and cook over a low heat for 6 minutes. 

Garnish with thin slices of Salami.