The Tartufo Bianco di Acqualagna is a prized hypogeum fungus, harvested in the hills of Montefeltro in the Marche region, a territory long renowned for truffle cultivation. This truffle displays an irregular shape and a whitish or yellowish surface, covered with small indentations. The pale-coloured interior flesh is characterised by an intense and penetrating aroma, with notes of garlic and hazelnut, which distinguishes it from other varieties. Its compact texture makes the white truffle particularly prized and sought after by connoisseurs.
In the kitchen, Tartufo Bianco di Acqualagna is appreciated especially raw, thinly sliced onto the plate at the moment of serving. It is ideally used to complete simple dishes such as eggs, fresh pasta, risottos and meats, where its delicate yet distinctive aroma can fully express itself without being masked by other flavours. Harvesting is done manually, following traditional methods that guarantee the quality and sustainability of the natural resource.
Recognised as a Traditional Agri-food Product (PAT), the Tartufo Bianco di Acqualagna represents a gastronomic excellence of the Marche region, testament to the profound connection between the territory and its most refined productions.
