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The truffle

What is a truffle?

The truffle, a jewel of gastronomy, is an underground fungus highly prized for its unique aroma and its rich, earthy flavour. It grows among the roots of trees such as oak, hazel, and poplar and is renowned for its rarity and culinary value.

Characterised by a rough texture and a colour ranging from white to black, the truffle is often considered a culinary delicacy, used to add depth of flavour and luxury to dishes. It is widely regarded as one of the most prized ingredients in cooking, and its intense, lingering aroma can transform even the simplest dish into a gourmet experience.

Truffles are often enjoyed fresh, but they are also used to produce a variety of processed products, including flavoured oil, creams, sauces, butter, salt, and even honey. These products offer an accessible way to enjoy the unique taste of truffle in a wide range of dishes, from pasta to meat, from cheeses to appetizers.

Thanks to its exclusivity and its rich tradition, truffle continues to be a symbol of refinement and luxury in gourmet cuisine. Its presence in a dish adds a touch of elegance and sophistication, making every culinary experience unique and memorable.

Bianchetto Truffle. An underground treasure with a delicate aroma. From February to April.

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The Bianchetto Truffle is a true delight for gastronomy enthusiasts. Characterised by its creamy outer skin and whitish inner flesh, this underground treasure emits a delicate and inviting aroma that captivates the most discerning palates.
Its marbled texture and unique fragrance make it a prized ingredient, used to add a touch of sophistication to a wide range of dishes. From risotto to fresh pasta, from eggs to cheese, Bianchetto Truffle transforms every culinary creation into a gastronomic masterpiece.
The harvesting of Bianchetto Truffle takes place during the spring season, generally between February and April, when the soil is warm and moist. Experienced seekers, or "truffle hunters," venture into the woods in search of this hidden treasure, relying on their sense of smell and instinct to locate the exact spots where it grows.
Bianchetto Truffle embodies the excellence of Italian cuisine and represents a unique culinary experience to be savoured with gratitude and respect. With its subtle aroma and delicacy, this truffle is a true delight for the senses and a joy for the palate.

Summer Truffle. An excellence to discover. From May to September.

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The Summer Truffle, jewel of Mediterranean cuisine, enchants with its earthy beauty and enveloping aroma. With its rough outer skin and intensely black inner flesh, this underground treasure offers a unique tasting experience, capable of elevating any dish to new heights of delight.
Its compact texture and bold flavour make it an extraordinary ingredient, perfect for enriching a wide range of dishes. From simple risotto to cheese pleasures to the decadent pleasure of a poached egg with black truffle, each bite is a sensory journey towards culinary excellence.
The harvesting of the Summer Truffle takes place during the summer months, from May to September, when temperatures are mild and the soil is damp. Truffle hunters, guided by experience and knowledge of the land, venture into lush forests in search of this hidden treasure, carefully digging to reveal its precious presence.
The Summer Truffle is a symbol of refinement and taste, a gift of nature to be appreciated with gratitude and respect. With its persistent aroma and unique flavour, this earthy treasure is a true delight for the senses and a testament to the magnificence of traditional cuisine.

White Truffle. The treasure of haute cuisine. From October to December.

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The white truffle, also known as the "diamond of the kitchen," is a true culinary marvel. With its rough outer skin and inner flesh of pure white, this underground treasure emits an enveloping and irresistible fragrance that captivates the hearts of gastronomic connoisseurs worldwide.
Its delicate texture and refined taste make it an extraordinary ingredient, capable of transforming any dish into a memorable culinary experience. From a simple plate of tagliatelle with white truffle butter to the delicacy of a truffle omelette, each bite is an unparalleled sensory journey.
The harvesting of white truffles takes place during autumn, between October and December, when the climatic conditions are ideal for their growth. Truffle hunters, accompanied by their trained dogs, venture into the woods covered with fallen leaves in search of this precious fungus, relying on instinct and experience to locate its hiding places.
The white truffle embodies the luxury and elegance of gourmet cuisine, representing an unparalleled culinary experience. With its intense aroma and unique flavour, this treasure of nature is a precious gift to be appreciated and savoured with respect and gratitude.

Prized Black Truffle. The pinnacle of gastronomic excellence. From December to February

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The prized black truffle enchants the palates of gourmets worldwide with its intoxicating fragrance and enveloping taste. With its irregular skin and intensely black inner flesh, this underground jewel is considered one of the most exquisite treasures of gourmet cuisine.
Its marbled texture and robust taste make it an extraordinary ingredient, capable of transforming any dish into an unforgettable culinary experience. From a simple pasta dish to the refined taste of a steak with black truffle sauce, each bite is a journey to the sublime.
The harvesting of prized black truffles mainly occurs during winter, from December to February. During these seasons, the cool and damp soil creates the ideal conditions for the growth of this precious underground fungus. Truffle hunters, with their trained dogs, venture into the woods in the hope of capturing this treasure hidden beneath the earth.
The prized black truffle is a symbol of luxury and sophistication, a true delight for the senses and a tribute to the magnificence of nature. With its persistent aroma and unique taste, this gift from the earth is a culinary delicacy to be savoured with gratitude and respect.