Product features 

Truffles consist of a high percentage of water and minerals absorbed from the soil through the roots of the trees with which they live in symbiosis. They grow and develop near the roots of trees, mainly poplar, hazel, oak, and willow, and after forming, they become true parasites. The characteristics of coloration, flavor, and aroma of truffles are determined by the type of trees near which they develop. For example, truffles growing near oak trees will have a more intense aroma, while those near lime trees will be lighter and more aromatic. Generally, maturation occurs in the autumn, but there are also spring, summer, and winter species.

The Truffle from the Dolo and Dragone Valleys is particularly prized for its flavor and aroma, making it a high-quality product.

Culinary Uses

The finest truffles are eaten raw, sliced with a truffle slicer at the moment of serving directly onto the ready dish on the plate.

Food and wine itinerary

Tourist information: Modenatur