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Writer's pictureGabriele Serrau
Mar 132 min read

Acqualagna's Truffle tradition

Acqualagna, celebrated as a truffle capital, thrives due to its ideal climate and soil, offering a year-round truffle bounty.


a typical dish of traditional Italian noodles while being topped with fine fresh truffle whose inner veins can be admired

Esteemed since ancient Roman and Greek times, these culinary jewels are the focus of Acqualagna's numerous festivals throughout the year.

Tuber Magnatum Pico


A group of white truffles with the Acqualagna brand, their irregular shapes and mottled skin characteristic of this sought-after delicacy.

Acqualagna's pride, the Tuber Magnatum Pico, is the most prestigious and expensive truffle variety. Its shape is generally round, with a smooth or slightly rough yellowish-white exterior.

The interior color varies from white to brown to pinkish, depending on maturity and symbiotic plant relationships. Its intense aroma and flavor are best enjoyed raw, finely sliced over dishes. The National White Truffle Fair in late October and early November celebrates this exquisite truffle.

 

Tuber Melanosporum Vitt


Large, knotted black truffles bearing the Acqualagna mark, resting on a checked cloth, showcasing their rustic appeal at a local truffle market.

Known for its wrinkled black exterior and exquisite taste, the Tuber Melanosporum Vitt is a culinary favorite. Its interior evolves from light when immature to dark violet with well-defined white veins when ripe.

This truffle's delightful aroma and flavor enhance with cooking, making it a sought-after ingredient.

The Regional Fair of the Precious Black Truffle is dedicated to this variety, maturing from mid-November to mid-March.

 

Tuber Borchii Vitt or Tuber Albidum Pico


A selection of white truffles placed on a blue and white checked cloth, marked by Acqualagna's distinctive logo, indicating their prized origin.

The "Marzuolo" truffle, either Tuber Borchii Vitt or Tuber Albidum Pico, is smaller and less intense in aroma compared to the White Truffle. Its flesh transitions from very light in young truffles to a tawny color upon maturation. Commonly found alongside the White Truffle, this variety is harvested from February to March, with occasional findings in April and autumn.

 

Tuber Aestivum Vitt


A pile of freshly harvested black truffles from Acqualagna, with their rugged, knobby surfaces on display, alongside the town's emblem.

The Tuber Aestivum Vitt, or "Scorzone," ranges from 3/4 cm to 10 cm in size, with a dark, warty exterior and hazelnut-colored flesh that darkens as it matures.

Emitting a mild mushroom scent, it's considered less prestigious than the Black Truffle but still valued for its culinary uses.

The Regional Summer Black Truffle Fair spotlights this truffle, which matures from May through the fall.

 

Acqualagna's dedication to truffle cultivation and its array of festivals highlight its status as a truffle excellence center, inviting enthusiasts to explore and savor its diverse truffle varieties.

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