THE TRUFFLE

The Truffle is the fruiting body of a mycorrhizal underground fungus that lives in symbiosis and gets nourishment from the roots of trees such as the oak or the poplar.

The absorption of mineral salts obtained from the subsoil make this precious tuber a significant source of nutrients such as phosphorus, magnesium and calcium.
Composed mostly of water, the Truffle is also a valid companion in diets, as although its calorie intake is minimal, it will give unique flavors and aromas even to the simplest dishes.
In nature there are countless species of truffle. The most famous and appreciated for gastronomic use are the Fine White Truffle, the Fine Black Truffle, the Summer Truffle and the Bianchetto Truffle.

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FINE WHITE TRUFFLE

The most famous and appreciated truffle, called by many the "King of the dining table" for its unique and delicate taste. Its intense and pronounced aroma, its ochre skin and its brownish white flesh make it unmistakable.

HARVEST PERIOD

From the end of September until December 31st.

USE

The best way to appreciate the White Truffle's unique taste and aroma is using it raw, sliced on simple dishes such as pasta with butter or toasted bread.

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FINE BLACK TRUFFLE

The most famous and sought after among the Black Truffles, also known as Black Truffle of Norcia or French Périgord Truffle. Its characteristic sweetish aroma, combined with its rough skin and its white veined dark flesh make it immediately recognizable compared to other Black Truffles.

HARVEST PERIOD

From December 1st until March 15th.

USE

The perfect way to use this Truffle is using it raw, sliced or grated on cacio e pepe spaghetti, toasted bread or meat dishes.

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SUMMER TRUFFLE

Summer Truffle is the most used truffle in Italian cuisine. Recognizable for its thick and rough skin (from which it takes the name "scorzone"), this truffle has a clear flesh and a delicate taste that complements any type of preparation.

HARVEST PERIOD

From June 1st until August 31st.

USE

This Truffle can be used either raw or cooked. You can slice it raw on pasta or bread, or you can grate it and cook it in sauces, condiments and filled meats.

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BIANCHETTO TRUFFLE

Although similar to the White Truffle, the Bianchetto Truffle is extremely different in taste and aroma. This Truffle has a smooth, ochre colored skin, with an internal brownish flesh, scattered with white veins. The garlicky aroma and the strong taste of this Truffle make it the perfect ingredient to give flavour to any kind of dish.

HARVEST PERIOD

From January 15th until April 15th.

USE

Thanks to its strong flavor, the Bianchetto Truffle is an excellent ingredient for sauces or stuffings, but can also be used raw, grated or sliced on many preparations.

The most famous and appreciated truffle, called by many the "King of the dining table" for its unique and delicate taste. Its intense and pronounced aroma, its ochre skin and its brownish white flesh make it unmistakable.

HARVEST PERIOD

From the end of September until December 31st.

USE

The best way to appreciate the White Truffle's unique taste and aroma is using it raw, sliced on simple dishes such as pasta with butter or toasted bread.

The most famous and sought after among the Black Truffles, also known as Black Truffle of Norcia or French Périgord Truffle. Its characteristic sweetish aroma, combined with its rough skin and its white veined dark flesh make it immediately recognizable compared to other Black Truffles.

HARVEST PERIOD

From December 1st until March 15th.

USE

The perfect way to use this Truffle is using it raw, sliced or grated on cacio e pepe spaghetti, toasted bread or meat dishes.

Summer Truffle is the most used truffle in Italian cuisine. Recognizable for its thick and rough skin (from which it takes the name "scorzone"), this truffle has a clear flesh and a delicate taste that complements any type of preparation.

HARVEST PERIOD

From June 1st until August 31st.

USE

This Truffle can be used either raw or cooked. You can slice it raw on pasta or bread, or you can grate it and cook it in sauces, condiments and filled meats.

Although similar to the White Truffle, the Bianchetto Truffle is extremely different in taste and aroma. This Truffle has a smooth, ochre colored skin, with an internal brownish flesh, scattered with white veins. The garlicky aroma and the strong taste of this Truffle make it the perfect ingredient to give flavour to any kind of dish.

HARVEST PERIOD

From January 15th until April 15th.

USE

Thanks to its strong flavor, the Bianchetto Truffle is an excellent ingredient for sauces or stuffings, but can also be used raw, grated or sliced on many preparations.

Truffle Recipes

APPETIZERS

Bruschette with Truffle Sauce

APPETIZERS

White Truffle cheese fondue with croutons

PASTA COURSES

Black Truffle Risotto with crunchy Parmigiano Reggiano sheets

PASTA COURSES

Fresh pasta with Parmigiano Reggiano and White Truffle cream filling

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