RUSTICHELLA . TRUFFLE SPECIALTY SINCE 1986
FINE WHITE TRUFFLE (Tuber magnatum Pico)
Known as the Alba truffle, it is renowned for its commercial importance. It has a strong and pleasant aroma, with notes vaguely similar to garlic and Grana cheese. It grows exclusively in Italy and Istria, from plains up to 600 meters. The harvesting period goes from September to December. This variety requires specific soil: the soil must be soft, moist for most of the year, rich in calcium and with adequate air circulation. These environmental characteristics make it a rare and coveted fruit.
FINE BLACK TRUFFLE (Tuber melanosporum Vitt)
Commonly known as the Norcia truffle, it is considered one of the most valuable on the market and is widely used in international cuisine. It has an intense, aromatic and fruity aroma. Typical of Mediterranean countries such as Italy, France and Spain, the harvest period runs from November to March.
MUSCAT TRUFFLE (Tuber brumale var. moscatum Ferry)
SUMMER BLACK TRUFFLE (Tuber aestivum Vitt)
Widespread in calcareous soils in Italy, it is found from the plains up to 1000 metres. It has an intense and pleasant aroma, with the harvest period ranging from June to November.
HOOKED TRUFFLE (Tuber uncinatum Chatin)
With a scent reminiscent of hazelnut, it is mainly found in central-northern Italy, at altitudes between 0 and 1200 metres, with the harvesting period from September to December. Although similar to Tuber aestivum Vitt, it is considered of lower quality.
BLACK WINTER TRUFFLE (Tuber brumale Vitt)
With an intense aroma, it grows under broad-leaved trees during the winter. The harvesting period goes from January to April.
WHITE TRUFFLE (Tuber albidum Pico)
It is widespread in Europe and Italy, with the harvesting period from January to April.
SMOOTH BLACK TRUFFLE (Tuber macrosporum Vitt)
With a strong and pleasant aroma similar to Tuber magnatum, it grows from July to December in the development area shared with the latter.
ORDINARY BLACK TRUFFLE OR BAGNOLI TRUFFLE (Tuber mesentericum Vitt)
It emits a typical intense phenol odor and is considered edible but of poor quality. The harvesting period goes from September to January.
The truffle is a living and delicate organism that requires rapid consumption as it tends to dehydrate and lose its aroma, compromising quality. Avoiding contact with water is essential as this can cause maceration of the tissues, rapidly deteriorating the fruit. Furthermore, excessive evaporation can dehydrate the truffle, making it leathery and stripping it of its fragrance.
To preserve it before consumption, wrapping it in dry paper towels is an effective method. This paper should be replaced daily to maintain an adequate level of humidity around the truffle.
Afterwards, storing it in an airtight container is advisable, as other foods could absorb the scent. The refrigerator is the ideal place to store truffles, preferably in the least cold compartment.
Other storage tips include soaking it in rice, sand or clay after cleaning it of collected soil. These methods help maintain humidity and preserve the integrity of the truffle.
The quality of the truffle is determined by its complete maturation, highlighted by the "gleba", the darker veins which confirm its optimal level of development. This element is crucial to evaluate the quality of the product.
The selling price of truffles is highly variable from one year to the next, influenced by climatic and seasonal conditions. Prices can fluctuate considerably even during the same season, reaching maximum peaks towards the end of the harvest period (September and January), when supply decreases. The value of the truffle is generally related to the size and regularity of its shape.
In order to provide guarantees of Quality and Food Safety to customers, the Management of La Rustichella has recognized the opportunity to establish, document and maintain over time a Management System for the Food Safety of marketed products which complies with current legislation and regulations and with ISO 22000, BRC, IFS and DCVP VEGAN standards.
The presence of competent personnel, the maintenance of machinery and infrastructure, the keeping of measuring instruments under control, the planned cleaning and sanitization operations, the pest control and HACCP plan compliance plans, ensure that the product has the suitable characteristics of hygiene, safety and compliance with current legislation regarding food products, which represents a specific commitment of the Management. The need to maintain a high level of overall product quality and safety through continuous improvement of the level of quality perceived by customers has pushed the company to equip itself with a Management System according to the requirements defined in the aforementioned standards.
