The diamond of the earth

A short guide to truffles

Legend has it that the truffle originated at the exact spot where Jupiter, in a fit of rage, hurled a thunderbolt near an oak tree. Already known and prized in ancient times, it experienced a period of oblivion during the Middle Ages, only to be revived thanks to two women of the Italian Renaissance: Catherine de' Medici, whose love for truffles is tied to memories of Tuscany, managed to spread them throughout European courts by hosting sumptuous banquets where they were served in elaborate fashion; and Lucrezia Borgia, who helped popularize the truffle thanks to her passion for this intoxicatingly fragrant fruit of the earth, going down in history as an irresistible seductress who availed herself of this "aphrodisiac" food. Truffles grow near the roots of trees, and the type of soil influences their appearance and aroma. May to September is the season for the black summer truffle, or scorzone, with its delicate and pleasant aroma. It's the most common and widely used truffle, thanks in part to its culinary versatility. From October to December, the black uncinato truffle is available, with a pleasant and intense aroma reminiscent of hazelnuts; the white truffle, the most prized and sought-after, is available from September to December. From November to March, it's the turn of the sweet black truffle or black truffle, the most noble of the black truffles, with a scent with aromatic notes of chocolate. From January to April, the bianchetto or marzuolo truffle is available, considered the white truffle's younger sibling, with an intense, almost spicy, and garlicky flavor.

Between tradition and innovation

Stefania Calugi Tartufi processes all types of truffles year-round, supplying them fresh or transforming them into products such as creams, condiments, and appetizers, as well as valuable ingredients for flavoring oils and vinegars, butter, pasta, rice, cheeses, and cured meats. Studies, trials, and research have created recipes that have become iconic among enthusiasts, such as the celebrated summer truffle slice, and continue to bring new products to the market. In 2024, for example, Delizia, Bianca, and Essenziale were launched.

• Delizia pushes boundaries, offering truffle paired with carob to create a sweet, terracotta-colored powder. Try it on ice cream, with strawberries, or as a sweet and sour finger food for appetizers and aperitifs.
• Bianca is a white truffle sauce named after Blanche of Castile, Queen of France, a woman deeply attached to her roots, just like Stefania Calugi, who reworks her recipes with originality but without ever straying from classic Tuscan flavors.
• Essenziale is an extra virgin olive oil infused with slices of prized black truffle. Produced in a limited edition of just 500 bottles, it's made with the first truffles the company has been growing in its truffle fields since 2019: just a few drops are enough to add a gourmet touch to any dish.

Truffle hunting

Stefania Calugi's love for truffles and her desire to share them with everyone has also given rise to the Truffle Experience, a truly immersive journey to discover this precious tuber in the company's truffle grounds, accompanied by expert truffle hunters, including Stefania's husband, Jurij Marchetti, and their faithful four-legged friends with an unerring nose. Participants hike along forest trails, witness the search and quarrying, and, once back at the farm, taste the products with a full lunch, from appetizer to dessert, or with a tasting of delicious sweet and savory finger foods.

But for a taste of Stefania Calugi's products, there's also the new showroom in Castelfiorentino, a casual and welcoming space, like a home away from home. It offers tastings and sensory experiences dedicated to truffles, allowing enthusiasts and novices alike to discover all the secrets of this precious tuber through anecdotes and interesting facts. For Christmas, the store also offers the opportunity to create personalized baskets with Stefania Calugi's products and other select local products, such as sauces and pickles, which can also be purchased online. Isn't this a wonderful gift idea for all food lovers?

Recipes for the holidays

Stefania Calugi Tartufi's products are ideal for adding a touch of unique and refined flavor to Christmas and New Year's dishes. We offer an idea for oysters, a gourmet treat ideal for a Christmas Eve appetizer or New Year's Eve dinner, and a risotto recipe that will become the star of your Christmas lunch.

• 6 oysters per person
• Desire – Truffle petals with summer truffle.
• lemon
• Open the oysters with the oyster knife and arrange them on a tray covered with a bed of crushed ice, along with lemon wedges.
• Mince Desiderio – Truffle petals with summer truffle over the oysters and serve immediately.
• 300 g Carnaroli rice
• 80 g grated Parmesan cheese
• 60 g white butter with truffle Stefania Calugi
• 40 g fresh white truffle
• 1 L meat broth
• dry white wine
• extra virgin olive oil
• sale
• baby
• Dry toast the rice in a large pot, then add a drizzle of oil, stirring well, and then add ½ cup of white wine. Let it evaporate and then add a couple of ladles of broth to the rice.
• Season with salt and cook the risotto for 18-20 minutes, adding more broth if necessary.
• Turn off the heat and stir the risotto with Stefania Calugi's white truffle butter.
• Finish with a sprinkling of Parmesan cheese and a grind of pepper.
• Divide the risotto between plates, garnish with fresh truffle slices, sliced ​​at the moment and serve.