The Truffle

“The naturalness of the products is accompanied
by passion and professionalism in the selection and preparation of the products, so as to bring their fresh goodness in the World.

The Company

Our family-run company has specialized in the sector for years in the cultivation and marketing of fresh truffles, naturally present in our land located in a territory between Monti Martani and Valnerina, always generous producers of the precious tuber.

The naturalness of the products is accompanied by passion and professionalism in the selection and preparation of the products, so as to bring their fresh goodness to the world.

Baking Since 1986

o eget malesuada. Donec rutrum congue leo eget malesuada. Curabitur non nulla sit amet nisl tempus convallis quis ac lectus. Mauris blandit aliquet elit, eget tincidunt nibh pulvin

Baking Since 1986

o eget malesuada. Donec rutrum congue leo eget malesuada. Curabitur non nulla sit amet nisl tempus convallis quis ac lectus. Mauris blandit aliquet elit, eget tincidunt nibh pulvin

White Truffle Tuber Magnatum Pico

The white truffle is considered the best, its aroma is unmistakable. It is the most precious of the truffle species.

Cooking tips: appetizers, pasta, meat and fish dishes, eggs.

Harvesting period: from October to December

Winter Black Truffle Tuber Melanosporum Vitt.

Known as the Norcia truffle, Spoleto or Perigord scams for French. After the white truffle it is considered the most valuable commercially and is one of the protagonists of international cuisine.

Cooking tips: appetizers, pasta, meat and fish dishes, eggs.

Harvest period: November to May

Black Truffle Uncinatum Chatin Vitt

It belongs to the same species of summer truffle but its scent is stronger. The exterior is black, while the interior is light brown.

Cooking tips: appetizers, first courses, meat or fish, eggs.

Harvesting period: from September to December

Summer Truffle Tuber Aestivum Vitt

The summer truffle or Scorzone is very similar to the black truffle. It has a strong aromatic smell, but the cut differs from the black truffle, because it does not get dark, but tends to a dark yellow.

Cooking tips: appetizers, first courses, meat or fish, eggs or a filling for homemade pasta ingredient for pizza, bread, wraps and dry pasta

Harvest period: from June to September

Summer Truggle Tuber Borchii Vitt

It is known as “marzuolo” since it is mainly a collection during March.

Its peculiarity is the perfume: strong. it
recalls the taste of garlic.

Cooking tips: suitable for appetizers, first courses, meat or fish.

Harvest period: from January to April

Contact:

info@blackgold.com

export.blackgold@gmail.com

Where We Are

Spoleto (Pg) Via Saccoccio Cecili 24 06034

Follow Us