From the magics of the mist
The owner of Acqualagna Tartufi explains:
„We are on the East coast of Italy. When I pass through the Furlo Gorge, I understand why Nature wanted the truffle to grow right in Acqualagna: the mountains and the sea meet in an impressive variety of landscapes, soils and vegetation…
You will always find fog in the early morning even on sunny days; this mist favours an always humid microclimate in our woods.
The taste of an Acqualagna truffle is a hint of the breath of our forest. Our truffle is unscented by particular plants, soils and seasons that combine into many nuances of its excellence.“
Place & skills of exception
Acqualagna is famous throughout the world as the capital of fresh truffles all year round…
It is a fantasticly diversified territorial collection: all nine existing types of truffles grow in the region of Acqualagna. In fact, Acqualagna is the only place in Italy with Alba to possess the designation of origin for the prized white truffle (Magnatum Pico).
From many generations, expert truffle seekers have trained their dogs to become incredibly skilled in finding the hiden and precious underground mushroom…
Quality know-how
For the selection of exceptional truffles you don’t need to focus on their visual appearance… true quality is, before all, assessed with smell and touch. The truffle must, in fact, present a marked hardness to the touch, which is the sign of freshness.
The well-known Marini family counts over 60 years of experience in the field of collecting and preparing the best truffles.
Acqualagna & Elixar…
„Both enterprises have a strong connection with the senses, in particular with smell and taste, which engage a connection between people and experiences. A fragrance and an aroma can move us in a „feel good moment“ that imprints our memory and that can then be reactivated. In this sense, I believe that the emotions released by the Acqualagna truffle are truly in tune with Elixar’s vision and mission.„
Emanuela Bartolucci, owner of Acqualagna Tartufi
Recipe of a family tradition
In our national truffle festivals, you will find the โPachiarinaโ. This is a veloutรฉ that serves as the base for our crostini and truffle tagliatelle:
- Just prepare a roux of butter and flour;
- add vegetable broth and salt, mixing well;
- at the end add parmesan and grated white truffle.
- This white veloutรฉ can be put on hot croutons or on tagliatelle (we always recommend diluting with broth until you reach the right creaminess)
- before slicing, as a final garnish, add a sprinkle of white or black truffles.
„The real secret of our delicious truffle sauces is the use of fresh and authentic mushrooms in our recipes. No semi-finished products, no colorants and no preservatives… Exclusively first choice raw materials.“
