Truffle

In the woods of the Terre dell’Olio and Sagrantino there are two species: the Tuber Melanosporum Vittadini, a prized black truffle, which ripens from November to March near oaks, hornbeams, hazelnuts, holm oaks and rockroses and has a black, wrinkled rind. Its pulp is black-purple in color, crossed by thin white veins which take on a reddish-brown color on the sides. This species is present in loose or calcareous, pebbly, generally arid soils, at an altitude that can range from 250-300 meters up to 900-1000; The Tuber aestivum, the summer scorzone, ripens in summer and autumn, in symbiosis with broad-leaved trees or some conifers. Externally it is black with large pointed warts and internally it is white tending towards hazelnut. It can reach considerable dimensions: its smell is slightly aromatic, but less intense than the black truffle and it is highly appreciated for the production of sausages and sauces.

With its intense aroma, the truffle is a touch of magic for many recipes: perfect with pasta, meat (especially lamb), potato gnocchi, eggs, cheese, fish and in extra virgin olive oil of olive. Its best pairing is with a structured and long-evolving red wine.

Since ancient times, the precious underground treasure has been the protagonist of mysterious tales, exalted by writers and sung by poets. Cicero considered him the son of the Earth and Pliny described him as the greatest miracle of Nature. In reality it is an underground mushroom that grows underground in symbiosis with a higher plant.