In Acqualagna throughout the year we can taste different types of truffle. This is thanks to the climate and terrain which typify the area. The truffle, which has been recognised since Ancient Greek and Roman times, is one of the best products the earth can give us. For such a reason, Acqualagna has decided to put together several events throughout the year dedicated to this most important food and wine product.
Tuber Magnatum Pico
It is the most famous and most expensive truffle on the market. It is almost round and regular in shape with cavities and protruberances. The external part is almost smooth, and whitish yellow in colour. The internal colour varies depending on the degree of maturation reached and the tree with which it has lived symbiotically, and the colour can vary from white, brown to rose-coloured. It has a strong aromatic scent, is extremely easy to digest and is usually eaten raw, as it tends to be cut into thin slices and put directly onto different foods. Its conservation span is short and indeed the period between maturation and decay is very brief. The National White Truffle Fair of Acqualagna Tuber Magnatum Pico.
Tuber Melanosporum Vitt
Tartufo dalla scorza nera rugosa con verruche minute, è il tartufo alimentare per eccellenza perché è molto appetitoso e ben digeribile. L’interno è dapprima chiaro se acerbo e nero-violacea con vene bianche fini e ben definite a completa maturazione. Tramanda a maturità un grato odore aromatico ed ha sapore squisito che manifesta con la cottura. Vive in simbiosi con varie piante, fra le quali primeggiano Quercia e il Carpino. Matura da metà novembre a metà marzo.
Tuber Borchii Vitt o Tuber Albidum Pico
Tuber Borchii vitt or Tuber albidum pico, also known as “Marzuolo“(March mushroom). Generally it is round and regular in shape and never reaches large dimensions. The peel is light in colour and smooth, the flesh is a light colour when the truffle is unripe and then reddish brown when it reaches maturity. It gives off a less marked scent than the Fine White Truffle and it is often found wherever the White Truffle is growing. It is harvested between February and March but it is not unusual to find it in April and even in the autumn. It is edible but not of great value and not easy to digest. When it has been cooked it loses its scent and flavour and becomes spongy. The Regional Fine Black Truffle Fair is dedicated to it.
Tuber Aestivum Vitt
Tuber aestivum vitt. Its size ranges from 3-4 centimetres to 10 centimetres. It has a blackish skin forming pyramidal warts and because of its aspect it has been nicknamed Scorzone (similar to rough bark). The flesh is hazel colour which darkens with maturation, and has numerous whitish coloured veins. It gives off a vague mushroom-like aroma, and whilst being edible it has a lower value than the Fine Black Truffle. It ripens between May and the autumn season. It is the protagonist of the Regional Black Summer Truffle.
