The Truffle
A Mysterious Fruit: The Underground Gold
The truffle is the most precious and mysterious gift that the Tuscan countryside has to offer. It is not merely a mushroom, but an underground fruit that grows in symbiosis with the roots of specific trees, absorbing from the soil of Montalcino those unique aromas that have made it famous throughout the world.
In our reserve, truffles grow wild, following a natural cycle that cannot be rushed and which, season after season, offers ever-changing aromatic nuances.
The Fine White Truffle
It is the undisputed star of our woods, admired for its intense, unmistakable scent, reminiscent of honey, hay and wild garlic.
Periodo di raccolta: Da ottobre a gennaio (con il picco della qualità tra ottobre e novembre).
Characteristics: Smooth, ochre-coloured skin and marbled flesh (gleba) ranging from pink to hazelnut brown.
In the kitchen: It is best enjoyed raw, thinly sliced on warm plates that bring out its aromatic qualities.
The Fine Black Truffle
As the White Truffle fades from the scene, our reserve welcomes the Pregiato Black Truffle, the finest of the black truffles in terms of intensity and persistence.
Harvest period: From mid-November to March.
Characteristics: Black, wrinkled skin with dark, purplish flesh, criss-crossed by fine white veins.
In the kitchen: Exceptional both raw and lightly warmed, it is the ideal accompaniment to the great red wines of Montalcino.
The Summer Truffle:
The Scorzone
It is the truffle that marks the arrival of summer, loved for its versatility and for its aroma, which evokes the freshness of the woodland in summer.
Harvest period: June to August.
Characteristics: On the outside, it has a very rough, warty black skin (hence the name ‘scorzone’), whilst the flesh inside remains light in colour, tending towards a hazelnut hue.
In the kitchen: Thanks to its delicate aroma, reminiscent of porcini mushrooms, it is perfect for grating generously over carpaccio, fresh summer pasta or eggs.
The Hooked Truffle
Given the Scorzone mushroom’s winter growth cycle, the Uncinato matures in the shade of our oak trees as temperatures begin to drop and the woodland becomes more humid.
Harvest period: October to December.
Characteristics: Visually similar to the summer variety, it is distinguished by its much darker, chocolate-coloured flesh and a significantly more intense and lingering aroma.
In the kitchen: It is ideal for traditional Tuscan autumn dishes. Its notes of toasted hazelnut and undergrowth pair beautifully with hot sauces, polenta and hearty pasta dishes.
The Value of Maturation
A truffle is only perfect when it has reached full maturity. That is why, in our reserve, Giovanni and Ernesto harvest only those truffles that the dogs indicate with certainty: this is the sign that the truffle has released its full aromatic potential. Respecting these timing requirements ensures a product that is not merely an ingredient, but a complete sensory experience.