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The Truffle

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Veal fillet, soft polentina and truffle Mont d’or cream.

By | February 17th, 2016|Recipes with truffle, The Truffle|

Ingredients for four people: 320gr of veal fillet 2lt of spieced meat brot 1lt of water 200gr of truffle polenta 100gr mont d’or Veal brot salsa Fresh black truffle of Norcia Salt Pepper Seasonings Aromatic herbs PROCEDURE In boiling water put the cream and boil for about 40 minutes, in another bowl cook a bain [...]

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Cappuccino with potatoes and Truffle By Chef Bobo Cerea

By | February 5th, 2016|Recipes with truffle, The Truffle|

Ingredients for four people: for the Foam: 700 gr of potatoes 250 gr cream 130 gr cooking water 50 gr extra virgin olive oil Salt & pepper Fresh truffle of Norcia For the mushrooms: 400 gr of porcini mushrooms 1 clove of garlic 2 spoons of Veal brot Salt & pepper PROCEDURE: Boil the potatoes [...]

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Rolled turkey with artichokes and truffle

By | February 5th, 2016|Recipes with truffle, The Truffle|

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Become a Truffle hunter thanks to the “Discovering Truffle” experience

By | February 5th, 2016|New Products, The Truffle, Video|

It is right in the middle of Giuliano Tartufi’s natural reserve, at Le Valcelle Country House that was born the desire to transmit to everyone the passion for truffle. This is why we are presenting you our new tour packages “Discovery truffle”. Where the “Discovery truffle projet” was born: Following the idea of spreading the [...]

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Truffles: class n°1

By | February 5th, 2016|New Products, The Truffle, Truffle lessons|

Many people in the world know the word “truffles” but just a few of them know exactly how to distinguish them, how to recognise them and how to fully appreciate their qualities. It is because of this and due to all the questions that my coworkers and me have to deal every time we talk about [...]

Pietralunga

By | August 3rd, 2015|The Truffle|

The small town of Pietralunga is located in a particularly fascinating natural landscape, characterised by a hilly morphology (566 metres above sea level) covered by tall woods, with a prevalence of oaks and maples, rich with juniper bushes. It is also the home of a rare regional species of orchid. The burgh of Pietralunga is [...]

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How to store truffles

By | August 3rd, 2015|The Truffle|

Il prodotto fresco va sempre conservato in frigo avvolto nella carta assorbente e chiuso in un contenitore di vetro o plastica. Bisogna assicurarsi però che la carta rimanga sempre asciutta: qualora sia necessario, va cambiata anche tutti i giorni. Il termine minimo di conservazione dei Tartufi dipende molto dalla tipologia (i neri e i neri-estivi sono più resistenti, mentre il bianco e il bianchetto si rovinano più velocemente), dalla pezzatura e dalla stagionalità. Il nostro consiglio è di consumarlo entro 4/5 giorni.

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A History of Truffles

By | July 30th, 2015|The Truffle|

In Antiquity, truffles were considered the food of the gods, with aphrodisiac powers used by ardent Jupiter. Roman recipe books suggested baking the tubers (their classification as fungi took place several centuries later) beneath the embers and eating them with honey. It is well known that truffles have been used as food in Antiquity, by [...]

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What is a truffle?

By | July 30th, 2015|The Truffle|

Truffles are mushrooms that grow underground. More particularly, truffles are fruitful bodies with the shape of a tuber, more or less rounded, more or less rich with protuberances and cavities. They consist of an outer layer, called peridium, which may be either smooth or wrinkled, and of an inner “meaty” mass, called gleba. Just like [...]

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Washing fresh truffles

By | July 30th, 2015|The Truffle|

Truffles grow underground, and must therefore be thoroughly rinsed before consumption. Soak them in cold water for a few minutes to dissolve the hardest bits of soil, then clean them with a truffle brush, carefully removing all the residues between the wrinkles of the peridium without damaging the surface. Truffles should never be peeled; just [...]

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