Each fresh truffle reaches its peak aroma and flavor once a year. When it pairs well with the finest seasonal ingredients. Each variety possesses a spectrum of intense and delicate flavors, including delicate, heady, earthy, and rich.
San Miniato hills are one of Europe’s most productive areas for the growth of Tuber Magnatum Pico white truffle, also known as cibo da re (kings’ food) in the local dialect. The outer layer of Tartufo di San Miniato is glossy, and its pulp ranges in color from chestnut brown to hazel.
Tuber macrosporum, also known as the Nero Liscio truffle, is a rare truffle that grows in the same region as Tuber magnatum. However, these truffles can withstand droughts and grow multiple truffles in the same hole.
Tartufo di Bagnoli or Tuber mesentericum vitt is a truffle that is harvested between October and March and grows in forests with oaks, hornbeams, beech, maple, and hazel trees in limestone and clay soil. Its odours are extremely disagreeable and reminiscent of bitter almonds.
Tartufo Bianco d’Alba is an extremely rare white truffle (Tuber magnatum pico) that grows in the Alba region between October and December. It is also cultivated in Istria, Croatia. Truffles develop in a symbiotic relationship with hazel, poplar, beech, and oak.
