Cleaning the Black Truffle requires delicacy and precision to avoid damaging its surface and compromising its aroma.

There are two main methods for cleaning truffles:

dry method: with the aid of a soft-bristled brush or a slightly damp cloth, the soil residues and impurities are delicately removed from the surface of the truffle. This method is preferable to preserve the aroma of the truffle as much as possible, avoiding prolonged contact with water.
water method: The truffle is immersed in cold water for about ten minutes, in order to soften the most stubborn residues of soil. Then, it is rinsed under a gentle jet of cold running water, aiding the cleaning with a soft-bristled brush or a brush, taking care not to rub too hard. Finally, the truffle is carefully dried with a clean, dry cloth.

In the kitchen, the prized black truffle finds its maximum expression in simple preparations, which enhance its intense and pleasant aroma, which persists even after cooking.

Raw, thinly sliced ​​with the appropriate mandolin or grated at the moment, it is the ideal ingredient to enhance dishes based on fresh pasta, eggs, creamy risottos, delicate white meats and mashed potatoes. Adding it at the end of cooking preserves its inebriating aroma intact.

In addition to raw preparations, the Fine Black Truffle goes harmoniously with fish, croutons and a wide range of first and second courses.

Its surprising versatility also makes it suitable for refined dessert preparations, such as profiteroles, cheesecakes, tiramisu, chocolate cakes, fior di latte ice cream and cream ice cream, giving a touch of originality and an unmistakable aroma.

Black truffle oil, obtained by infusing truffles in high-quality extra virgin olive oil, is an excellent condiment to add a touch of elegance and a persistent aroma to dishes.

Given its preciousness, the Prized Black Truffle should be used sparingly, to maximize its unique and unmistakable flavor.

The harvest of the Black Truffle takes place in the winter period, from mid-November to mid-March. The biological cycle is completed during the cold months, when the lower temperatures stimulate the ripening of the fruiting bodies. The weather conditions of the previous months determine the quality and quantity of the product: the summer and autumn rains prepare the ground, while the winter temperatures regulate its ripening.

Harvesting requires experience in assessing the degree of ripeness: a truffle harvested at the right time has an intense aroma and firm pulp with well-defined white veins. The best period is concentrated between December and February, when the aromas reach maximum intensity.

Mycorrhizal symbiosis is established with various tree species. The most common are the downy oak, the holm oak, the black hornbeam and the hazelnut. Each host plant contributes its own characteristics to the development of the truffle, through a symbiotic relationship that develops in the roots. The choice of the symbiotic plant determines not only the production, but also the organoleptic characteristics of the truffle. The holm oak guarantees more constant and drought-resistant production, while the downy oak offers optimal conditions for the development of large specimens. The black hornbeam adapts well to cooler and more humid soils, while the hazelnut allows for early production. The management of the truffle territory involves targeted pruning and vegetation control interventions to maintain optimal light and humidity conditions in the undergrowth.

The search requires dogs specifically trained to locate the Prized Black Truffle. The spade, a traditional tool of the hunter, must comply with the measures established by current legislation.

The preparation of the dog requires years of training to refine the olfactory abilities. Training begins at a young age with specific techniques that allow the dog to recognize the scent of ripe truffles. The relationship between the hunter and the dog is based on mutual trust and non-verbal communication.

The equipment also includes other essential tools:

a spare spade
perforated containers for storing truffles
brushes for preliminary cleaning
a GPS system for orienting yourself in the woods
Knowledge of the territory and local regulations completes the technical background necessary for this activity.

Italy, as we know, is the land of truffles. From North to South, the precious underground fungus hides among the roots of trees, giving unique aromas and flavors. But it is in some regions, such as Abruzzo, that its presence becomes truly significant.

Of course, Umbria, Tuscany, Marche and Molise boast important production areas, with Norcia, Spoleto and Crete Senesi leading the way. Yet, Abruzzo stands out, thanks to a centuries-old tradition and a particularly favorable environment.

But what makes the Abruzzo truffle so special? The answer, as often happens in nature, lies in the terroir. Each territory, in fact, gives the truffle unique organoleptic characteristics, an alchemy of aromas and flavors shaped by the composition of the soil and the microclimate. In Abruzzo, the natural woods of downy oak and hornbeam offer the ideal habitat for the growth of the Prized Black Truffle. Here, among the roots of these trees, the truffle finds the perfect conditions to develop its intense and penetrating aroma, a bouquet that evokes notes of undergrowth, damp earth and spices.

Truffle hunting in these areas is an activity that has been passed down from generation to generation, an ancient ritual that requires experience, patience and respect for the environment. Local hunters, custodians of knowledge passed down over time, move through the woods with their dogs, faithful companions in this underground treasure hunt. Their knowledge of the territory, the plants and the signs that nature offers is essential to identify the precious truffles, while preserving the integrity of the ecosystem.