Our Truffles.

“The king of truffles, rare and unrepeatable.”

The most sought-after truffle in the world. Intense and unmistakable aroma, notes of garlic, honey and hay. Harvested in the humid valleys of the estate between October and December, with trained dogs.

“The black diamond of Umbria.”

Intense, persistent and musky aroma. Black flesh with white veining. Harvested between December and March, when winter cold enhances its aroma. Excellent cooked or raw in thin slices.

“The Scorzone: the truffle of summer.”

Dark warty exterior, pale flesh with veining. More delicate aroma than the precious black, notes of hazelnut and musk. Versatile in the kitchen, excellent for pasta and bruschetta.

“The truffle of the coldest months.”

Musky scent with spicy notes of pepper and camphor. Dark grey flesh with white veining. Less precious than Melanosporum but full of character, perfect for flavouring oils and butters.

“The truffle of spring.”

Also called Marzuolo for its spring harvest. Garlicky and pungent scent, more intense than the white truffle. Pale flesh tending to pink. Excellent raw, to be enjoyed at the height of its aroma.

“The autumn truffle with an enveloping aroma.”

Similar to Scorzone but with a more developed aroma thanks to autumnal temperatures. Hazelnut-coloured flesh with white veining. Excellent for hot preparations, enriches sauces and gravies.