In the heart of Piedmont, a region synonymous with Italian food and wine, the Black Truffle is an underground treasure that combines taste, culture and tradition. Less well known than the renowned White Truffle of Alba, it is gaining increasing attention thanks to the unique characteristics of the territory and the passionate work of local producers and restaurateurs.
A precious product of the Piedmontese soil
Piedmont is one of Italy's most renowned regions for truffle production. While the prized White Truffle is famous worldwide, the black truffle — in its seasonal varieties such as Tuber melanosporum (precious black) and Tuber aestivum (summer truffle) — offers an equally refined alternative, but with more balanced aromatic characteristics and greater versatility.
The hills surrounding Torino provide an ideal habitat for black truffles. Calcareous soils, mixed woods and a temperate climate allow this underground fungus to grow spontaneously. A truffle culture has developed in these areas, with a focus on sustainability and the promotion of the local supply chain.
The Black Truffle is not just a prized ingredient: it is a symbol of a deep bond between man and nature. Harvesting is still carried out today with the help of trained dogs, following ancient rituals that respect the environment. In Piedmont, this knowledge is passed down from generation to generation, becoming an integral part of the rural identity.