Tuscany is a region of a thousand flavours, capable of charming every tourist who sets foot here. The truffle is a star in the region’s culinary traditions – the Latins called it the Tuber. Praised by Pliny the Elder, Plutarch and many others, the truffle is now regarded as a delicacy, synonymous of special hunting techniques, traditions, centuries-old trades and legends.
Tuscany boasts different types of truffles. Every species ripens at a certain time of the year. In the autumn there’s the white truffle; in the winter the black and brumale truffle; in the winter and spring the “marzuolo” truffle; in the summer and autumn the “scorzone” and “uncinato” truffle.
The Associazione Nazionale Città del Tartufo was established to promote this ingredient with its various associate towns throughout Tuscany.