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Allegrini 2018

THE TRUFFLE BUSINESS IN ITALY IS WORTH OVER HALF A BILLION EUROS. THE SEASON OF TRUFFLE FESTIVALS AND EXHIBITIONS IS NOW UNDERWAY IN ALBA IN SANT'ANGELO IN VADO, ACQUALAGNA, SAN MINIATO, SAN GIOVANNI D'ASSO AND CITTÀ DI CASTELLO.

The 86th edition of the White Truffle Fair in Alba (October 8th to November 27th, www.fieradeltartufo.org), against the backdrop of the Langhe, UNESCO World Heritage Site, and edition number 53 of the prestigious White Truffle National Exhibition in The Marches in Sant'Angelo in Vado (Pesaro, October 8th to 30th, www.mostratartufo.it), have kicked off the season of festivals dedicated to "His Majesty" the truffle, for a business estimated at half a billion euros between fresh and processed.
The Italian farmers association, Coldiretti announced the beginning of the truffle harvest and a myriad of exhibitions, festivals and events dedicated to the truffle held all over Italy, counting 200.000 official harvesters as well as shops and restaurants.

In addition to the events in Piedmont and The Marches (where the "National White Truffle Fair of Acqualagna” will be held from 30 October 30th to November13th, www.acqualagna.com), there are events taking place in Tuscany, another noble land of the Italian truffle, which will start in November – from November 12th to December 4th - the 26th edition of the National Exhibition of the Truffle in San Miniato (in the province of Pisa, www.sanminiatopromozione.it/tartufo-bianco), while on November 12th and 13th and November 19th and 20th the 46th edition of the Exhibition of the White Truffle of the Crete Senesi in San Giovanni d'Asso will be held (in the provinces of Siena, www.mostradeltartufobianco.it).
And in Umbria, the 37th edition of the “ Exhibition of the White Truffle will be held from October 28th to November 21st at Città di Castello (www.iltartufobianco.it). “Prices are being quoted around 250 euros per 100 grams for an average weight of 20 grams for the Alba white truffle. The season opened more or less on the same level as last year, even though”, pointed out Coldiretti, “distant from those of the recent past that averaged 350 euros in Alba in 2013, 500 euros in 2012 and 450 euros per 100 grams in 2007”.
According to WineNews surveys in late September, however, Italian truffle experts do not expect an abundant harvest (https://goo.gl/vSKxT4), but the quality is good and prices could reach 3.000 euros per kilo. The truffle season is long and things could change during the harvest.
The certain news this year, continued Coldiretti, is the presentation of the candidacy of the "Truffle Culture" as an intangible heritage of humanity, under the auspices of UNESCO. A dossier including fifty associated territories, from North to South Italy, of the “Citta’ del Tartufo” (www.cittadeltartufo.com), along with the National Centre of Truffle Studies (www.tuber.it) submitted a technical report to the Ministry of Cultural Heritage for the candidacy, supported by video interviews, drawn up by the Universities of Pollenzo and Siena, which describes the special relationship with nature emphasizing the anthropological and cultural aspects.

“The summer was not dry in the main producing regions, so the conditions for a good harvest are optimal”, said Coldiretti, “and could be excellent if this autumn gives us the typical rains because the Tuber magnatum Pico grows where the land stays cool and wet in both the growth and maturation stages. Hunting truffles”, Coldiretti said, “and the Sumerians were probably the first hunters, is important for the economics of a region as it supports the wooded inland areas and represents income for local communities, as well as having positive effects on tourist inflows with the numerous celebratory events organized in its honor.
The truffle”, Coldiretti pointed out, “is a fungus that lives underground and is made up of mostly water and minerals absorbed from the soil through the roots of the tree with which it lives in symbiosis. It is born and thrives near the roots of trees such as pines, oaks, cork and holly oak from which the truffle gets its characteristics (color, taste and smell). The shape of the truffle, however, depends on the type of soil. Soft soil makes a smoother truffle, while compact soil makes a knotty and lumpy one because of the difficulty it has in finding space to grow. Truffles are known as a strong aphrodisiac and also in cooking,” concluded Coldiretti .
“The white truffle is to be tasted strictly raw on foods such as fondue, tajarin butter and rice dishes and paired with only the finest red wines”.

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