Each season has its own kind of truffle.
Delicious truffle, conserved in salty water, with neither colorants nor added preservatives.
Delicious cream obtained from the most valuable variety of truffle, the white one.
It brings an intense and pleasing flavour, with neither colorants nor added preservatives, in order to bring out the best from your dishes.
Delicious cream obtained from the summery black truffle.
With neither colorants nor added preservatives, this cream is especially recommended for your first dishes.
For those looking for something special…
Salami, cheese, pasta, digestif and much else besides.
A classy touch for every types of dishes, either warm or cold.
A gift for every occasion.
It is considered the prized truffle par excellence for its unmistakable and very rare characteristics and also for the scarcity of specimens that are found every year.
Peridium: smooth, variable in color from yellow to gray, sometimes with brown-rust shades;
Maturation period: the optimal period is from October to December and is evidenced by the intense aroma and the darker color of the gleba.
The grouping of “Bianchetti” includes several species among which the best is the T. borchii or T. albidum also called “Marzuolo” or “pineta truffle”; among the other non-marketable species we find T. maculatum, T. foetidum, T. puberulum, T. dryophilum.
Peridium: smooth, whitish or yellowish tending to reddish, it has small colorless bristles which are also found in mycorrhizae and which represent a distinctive character with respect to the more prized T. magnatum;
Maturation period: from the end of December to the end of April;
The most prized variety of black truffle.
Peridium: wrinkled black, little pronounced warts, depressed at the apex with reddish tones at the base. These characteristics are typical of melanosporum and make it possible to distinguish it from other species of black;
Maturation period: November to March.
The most recurrent plants in symbiosis are: the oaks (downy oak in particular but also holm oak), the hazel, the black hornbeam and the cistus.
The most common variety of truffle.
Peridium: black with pronounced and pyramidal coarse warts;
Maturation period: from May to September.
Due to its characteristics in common with the summerish, it was considered a variety of summer black; recently, it has been ascertained by molecular means that it is an unique species. However, Italian and French legislation consider T.aestivum and T. uncinatum as two distinct species, in order to promote the latter, which is much better than T. aestivum.
Peridium: black in color with coarse warts but less pronounced than in summer.
Maturation period: from September to December.