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Truffle

The most important species is the Black Truffle (Tuber melanosporum), growing in calcareous environments.
It is a round and black tubercle, warty, with a rather strong perfume and a full-bodied taste, particularly delicious.
Very appreciated in cooking, already documented since Napoleonic times when it was used to prepare first dishes (risotto, gnocchi, tagliatelle), second dishes (filled meat), and even desserts combined with Monte Veronese.

The Producers
  Ferrari Andrea Tartufi
Others - Molino Altissimo (VI)
Marchio del Parco Naturale Regionale della Lessinia Az. Agr. Girotto di Marchesini Roberto
Agricultural Holdings - Marano di Valpolicella (VR)

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