Black Truffles – Specialties

The Truffle is by far the most luxurious and expensive edible mushroom in the world: a Kilogram of white truffle, the more exclusive variety, can run up to € 9.000,- with the black truffle costing somewhat less. White truffles are available between October and December and the black variety between December and March. Still today, pigs are at times used to sniff out the hidden aromatic treasure but mainly specially trained dogs are used. Truffles are best enjoyed as fresh as possible since they tend to lose much of their aroma within the first days.

In order to optimally unfold the intense aroma of the truffle a catalyst such as butter or oil are needed. The simplest way to prepare truffles is at the same time the most popular: fresh ribbon noodles in butter or oil upon which the truffles are grated in thin slices. Be aware of truffle oil! This oil is most often added with artificial truffle aroma and what seem to be pieces of truffle at the bottom of the bottle usually aren’t truffles at all.

There are approximately 55 truffle types in Italy. The valuable hypogeous fungi are usually brought into connection with the Piedmont and Umbria regions. But what is not well known is the fact that Abruzzo delivers exceptional quality truffles and approximately 50% (not a typo) of all the truffles found in Italy derive from the region. Truffles thrive in the province of L’Aquila and Laga mountains as well as the region of Ascoli Piceno.