The Italian black truffle is a true culinary treasure, renowned for its intense aroma and unmistakable flavor. Harvested from the lands of Marche, Tuscany, and Umbria, it is available almost year-round, thanks to its different varieties: the Summer Scorzone, collected from August to October, and the Nero di Norcia, available from November to March.

This prized ingredient is used in thin slices to enhance pasta dishes or meat-based preparations, adding a refined and captivating note. Black truffle is also perfect for creating delicate sauces, transforming every dish into a unique and sophisticated culinary experience.