We manage 900,000 square meters of truffle grounds and work continuously with more than 500 truffle hunters. Thanks to them, we can rely on a constant supply of top-quality fresh truffles throughout the year.
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Harvesting is an ancient art requiring patience, sensitivity, and a deep knowledge of the land.
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Once unearthed, the truffles undergo an initial manual selection to identify the finest specimens.
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They are then gently brushed and washed to preserve every detail.
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After this stage, the truffles are inspected a second time. A further manual selection distinguishes perfect specimens—first-grade truffles—from those that are slightly imperfect yet equally valuable—second-grade truffles. From here, the supply chain branches into two distinct paths.
First-Grade Truffles
First-grade truffles, intact and of superior quality, are carefully hand-packed and shipped to some of the world’s finest restaurants, where they become the stars of exceptional dishes.
Second-Grade Truffles
Second-grade truffles are destined for analysis and the creation of refined recipes, giving rise to truffle sauces, creams, and specialties supplied to gourmet stores, restaurants, and professional food service operators.
Processing
Product processing takes place on a large scale, yet always with artisanal care and respect for the raw ingredient.
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Finally, everything that results from our work—whether fresh truffles or processed products—is carefully packaged and shipped worldwide, ready to reach those who, like us, believe in the value of authentic taste and tradition.