Truffles
Truffles are highly valued edible fungi used in gourmet food production and specialty cuisine. The international truffle sector includes growers, collectors, processors and manufacturers supplying fresh truffles as well as preserved and processed truffle products.
Commercially important varieties include white truffles, black truffles and summer truffles. Truffles are also processed into a wide range of specialty foods including preserved truffles, truffle sauces, creams, pâtés, condiments and other truffle-based products.
European countries have a long-established truffle tradition, with Italy and France particularly associated with premium truffle varieties. Cultivation and commercial production have also developed in other producing regions around the world.
White truffle regions in Italy
Italy has a long tradition in white truffle production, with several territories particularly associated with this highly valued specialty. Among the best-known areas are Alba in Piedmont, Acqualagna in the Marche, Gubbio in Umbria, Volterra in Tuscany and Savigno in Emilia-Romagna.
During the autumn season, these areas host truffle fairs, markets and events that promote local production, traditional cuisine and the commercial culture surrounding Italian white truffles.
Further reading: SiViaggia – White truffle destinations in Italy
