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The truffle, supreme representative of forest products, is considered the pinnacle of gourmet for enthusiasts, undisputed ruler of fine dining and the best cuisines in the world, poetry for the more refined palates and for connoisseurs.
Its qualities were already praised in the times of the Babylonians and Egyptians who enjoyed it baked and covered with goose fat.
The ancient Greeks attributed a divine blueprint to the truffle brought to life by the combination of rains and thunder. The Romans began to describe the first ways in which it would be prepared and used in Roman cuisine over time.
During the Middle Ages it was referred to by many as devil's food or witches' fare and seen as a junction point between flora and fauna.
But the truffle reached its greatest splendor in 1700 when it was considered the finest food among all the Courts of Europe.
Searching for truffles provided amusement at Court to which foreign delegations and various international guests were invited.
Truffle connoisseurs from the world of culture, politics and the Royal Courts increased over the years. Important figures such as Camillo Benso, Count of Cavour who even used it as a means of diplomacy, Gioacchino Rossini who called the truffle "The Mozart of Mushrooms" and Alexandre Dumas who gave it the nickname "Sancta Sanctorum" of the dining table were no exception.
The whole area is characterized by a geographical and climatic situation that creates a favourable environment for agroforestry development. Industries in this area are almost non-existent and the region has not undergone traumatic interventions by man.
Together, the favourable orographic and climatic aspects contribute to making the area more suitable for the diffusion of top quality truffles.
Our company protects the surrounding environment, which is a precious patrimony and source of rural economic development, as well as being a social asset of inestimable value.