Since days of old times, Truffle is the precious treasure of the earth. Truffle, knowed since Roman’s Age, is a hypogeal’s mushroom. It grows up with the roots of some plants, like oak or holm-oak. Truffles are composed by a external surface named peridium. This surface may be smooth or rough. The gleba in the internal part and its color changes according to maturity. The shape and the size depend of truffle’s type, climate and soil in which it grows.
White truffle is the precious one. The peridium is smooth, yellowish coloured. The gleba has yellow, grey or white color, according to maturity. The smell is unmistakable, intense, like mature cheese.
Black Truffle is the most delicious among truffles. The peridium is rough and it is black coloured, with reddish shades. The gleba is black coloured with whitish veins. The smell is intense, aromatic, fruity. It is called sweet black truffle for its balanced and strong taste.
This truffle, named Scorzone, is the most common truffle. The peridium is rough and it is black coloured with pyramidal protuberance. The gleba is brown coloured, with whitish veins. The aromatic smell is similar to porcini mushrooms’s and nut’s scent.
Sometimes Bianchetto truffle is confused for Alba’s Truffle. It’s smell is more delicate than the other ones with different aromas. The peridium is smooth, yellow or brown. The gleba is violaceus, with whitish and reddish veins. The smell is palatable, pungent, spicy and a little bit garlicky.
It’s considered a variant of Tuberum Aestivum. The peridium is rough and dark, the gleba has chocolate colour, more dark than Scorzone Truffle. The smell in more intense with characteristics sign of porcino mushroom and nut.
Truffles are often called diamonds, and these diamonds are precious stones of Italian food. This type of gourmet food is distinguished by its intense smell. Truffle is the precious jewel and we can use a small quantity to enrich a lot of dishes, with its intense smell and delicate taste.
Saffron is called L’Aquila’s Red Gold and it’s considered, perhaps, the best saffron in the world, thanks to its taste and intense aroma. Its organoleptic properties are: length of the stigmas, strong aromatic power, its colouring agent.
Professional’s secrets are guarded and they are transferred from father to his son . Truffle work is a particular work, it isn’t a walk in the woods. Although we spend our time finding these treasures there, it’s very important to train particular dogs which are necessary to discover truffles more easily.