The truffle is one of Tuscany’s culinary jewels, prized for its intense flavor and unmistakable aroma. Tuscany is a particularly favorable region for growing different varieties of truffles due to its rich diversity of soils, especially in hilly and wooded areas. The most renowned areas for truffle gathering include San Miniato, Casentino, the Crete Senesi and Mugello.
The truffle in Tuscan tradition
The truffle represents a treasure of Tuscany, not only for its gastronomic value, but also for its deep connection with the land and traditions of this wonderful region.
Tuscany celebrates the truffle with numerous dedicated festivals and fairs, such as the “National White Truffle Market Exhibition of San Miniato,” which attracts fans and gourmets from all over the world. These events provide an important opportunity to discover and taste truffles in their various forms and preparations, as well as to experience firsthand the local culture and traditions related to this precious hypogean mushroom.
Collecting and Recognizing the Truffle
White Truffle (Tuber Magnatum Pico): Considered the most prized, it is mainly found in the San Miniato and Crete Senesi areas. The white truffle has an intense aroma and is usually eaten raw, thinly sliced over simple dishes such as pasta, risotto, eggs and carpaccio.
Black Precious Truffle (Tuber Melanosporum): Also known as black winter truffle, it is mainly harvested in Casentino. It has a less intense aroma than the white truffle but is still highly valued. It is often used both raw and cooked.
Truffle Marzuolo (Tuber Borchii): Also called white truffle, it is found mainly in the hilly areas of Tuscany in spring. It has a more delicate aroma than the white truffle and is used in different culinary preparations.
Summer Black Truffle (Tuber Aestivum): Also known as scorzone, it is harvested in summer and fall. It has a lighter aroma and versatility that makes it suitable for multiple culinary uses.
Truffle picking is an art that requires experience and knowledge of the area. In Tuscany, it is often practiced with the help of dogs trained to sniff out the intense scent of truffles hidden underground.
Use of Truffles in Tuscan Cooking
Truffle is a very versatile ingredient and is used in various ways in Tuscan cooking. On its own, it is grated or finely sliced directly onto dishes such as pasta, risotto, eggs, and meat to enhance its natural flavor. Truffle is also used to flavor various products, for a dinner entirely dedicated to Tuscan truffles!
- Salumi: Cold cuts such as sausage and truffle salami combine the richness of cured meat with the intense aroma of truffles.
Sergio Falaschi Truffle Cacciatore Salami
- Honey: Truffle honey, ideal for accompanying cheeses or used in gourmet recipes.
Black truffle honey from Pienza Simone Fabrizzi
- Sauces: Truffle sauces that enhance meat dishes, pasta or serve as toppings for crostini.
Tuscan Truffle Crostino Tartufi Savini
- Butter: Used in cooking to add a refined touch to various dishes.
Butter with white truffle of San Miniato Tartufi Nacci
- Cheese: Truffle cheeses such as pecorino, which combine robust flavors with the aroma of truffles.
Pecorino cheese with truffles Caseificio Seggiano
- Rice and Risotto: Truffle Risotto is a classic Tuscan dish, where the rice absorbs the aroma of the truffle, providing a creamy fragrant experience.
