Tartufi di Fassia Organic Truffle

When the leaves change their color in September the mushroom season starts again. Who is familiar with it has good chances collecting large amounts of good chances mushrooms in the forest at the end of October. Especially popular are porcini, bay boletus, boletus and chanterelles. Who wants to have more than a handful of fungi in the pan should get up early because especially on the weekends the local forests are full of mushroom pickers. The noblest of all fungi is not even found by the smartest collector however. There is talk of truffle of course. The delicious tuber mushroom in fact grows about 30 cm below the ground. To find them you need to have a fine nose, just like them: truffle pigs!

Pigs are at home on farms for more than 9,000 years. However, not as working animals. The cloven hoofed animal with the curly tail was reared primarily for meat production. Horses and oxen were always harnessed for many jobs. In the meanwhile the pigs were dozing in the sun or wallowed in the mud when it became too hot for them. For many people they were a lucky charm, but they were hardly associated with diligence and commitment. So how did we manage to make the pig go searching for truffles for us for? It's simple: in making use of their instinct. Only a sexually mature sow is suitable for the truffle hunt. Piglets and boars are of no use for it. Because the scent of the truffles is confusingly similar to the pheromones of a boar. And when it comes to mating, the lazy domestic pig suddenly is wide awake. The process of truffle hunting has not changed for centuries. In the fresh morning air human and animal start the search. Valleys with stony soil and a lot of acorns are especially promising hunting grounds. Here farmers take the sows around on a short leash. If they stop in order to dig in the soil full of passion the farmer needs to be quick. With a handful of corn the sow is distracted and the farmer starts digging. Otherwise the precious tubers will not end up in the basket but more likely in the pig's stomach. With a price of several thousands of euro per kilo that would probably not be the highlight of the day. For this reason, the truffle pigs nowadays are also facing increasing competition from searching dogs. Man's best friend in fact can be trained much better. It also has no interest in eating the truffle. However, especially in France and Italy, many farmers firmly stick to their truffle pigs. This does not only have traditional reasons. When it comes to truffles, a pig’s snout tops even the fine nose of a dog.

For exquisite truffle indulgence you no longer need but go to Italy or France nowadays. The noble truffle products from Tartufi di Fassia bring the legendary flavor of the coveted tubers on the dining table at home. The Tartufi di Fassia Cream with white truffles is made exclusively with white Italian truffles from organic farming. You can taste the authentic and delicious flavor with every bite. This also applies to the Tartufi di Fassia Butter with white truffles. This butter makes a slice of whole meal bread an absolute delicacy. In Italy it is however also used for pasta. And that is quite simple: Cook the spaghetti al dente, then heat the truffle butter in a pan and add the pasta. Sprinkle a little bit of Parmesan over it. Finished! Another Italian truffle classic is Tartufata with black truffles. The Tartufi di Fassia sauce combines black truffle with virgin olive oil, parsley and garlic. The fine oil is ideal for refining noble pasta dishes but is also great to garnish boiled eggs. Also meat benefits from the very unique flavor.

The fine organic white truffle oil is also a delight. White truffles develop their unmistakable flavour in virgin olive oil. It is ideal for flavouring Mediterranean dishes. However, this oil is much more than just an ingredient! Connoisseurs drizzle some on freshly toasted baguette and enjoy it with a glass of white wine. You won't be able to do without it.