; The intense green of the dense forests of oaks, turkey oaks and downy oaks are the altar to the products that most characterize the culinary imprint of our lands: the products of the forest.
Speaking of them, we can only begin our journey into the flavors of our land starting from the most prized, the Truffle .
But it’s easy to say Truffles, in reality we should talk about truffles.
The White Truffle (TuberMagnatum Pico) also known as Trifola is the king of this family.
To be born and develop, the white truffle needs particular soils with equally particular climatic conditions: The soil must be soft and humid for most of the year, it must be rich in calcium and with good air circulation.
In the vast Pietralunghese territory there are numerous so-called “Tartufaie”, that is those particular places where truffles, thanks to the favorable conditions of the soil and the climate, grow in abundance. The most famous areas for Trifola are found in the surroundings of Pietralunga and in the vast ridges that surround Gubbio , but every “quarryman” keeps his best truffle grounds with the utmost secrecy.
The less noble relative of the prized white truffle is the black truffle which is divided into its summer variety called Scorzone and the winter variety called Nero Dolce .
All these varieties, together, have extraordinary importance in the culinary culture of our territory, capable, with their excellent aromas, of making even a simple plate of gnocchi special, perhaps prepared with the renowned Pietralunga potato.
For this reason, a real industry flourishes around the truffle, made up of quarrymen, transformation and processing companies, and trade and trade fairs. The menus of all the many trattorias that offer the greedy visitor first, second and even desserts containing this precious and unique ingredient are full of truffles.