By truffle we commonly mean only the fruiting body that is harvested through dog training and then through the skillful use of tools such as a small spade and of course with the use of our hands.

Truffles belong to the family of hypogeous fungi so named because they have an underground fruiting body and grow spontaneously in the ground near the roots of trees or shrubs. We can find truffles at the base of plants such as holm oaks and oaks with which they establish a symbiotic relationship.

The truffle, as we know, constitutes an extremely valuable foodstuff with its special essence, although we have to consider that there are some very valuable types of truffles such as the white truffle and the black truffle of norcia and some less valuable ones such as the bianchetto truffle and the black summer truffle.

However, there are many species of truffles, we list them below (source wikipedia)

1. Fine white truffle, Tuber magnatum Pico
2. Fine black truffle, Tuber melanosporum Vittad.
3. Muscat truffle, Tuber brumale var. moschatum De Ferry
4. Summer black truffle, Scorzone, Tuber aestivum Vittad.
5. Hooked truffle, Tuber uncinatum Chatin
6. Black winter truffle, Tuber brumale Vittad.
7. Bianchetto or Marzolino truffle, Tuber borchii Vittad. = Tuber albidum Pico
8. Smooth black truffle, Tuber macrosporum Vittad.
9. Ordinary black truffle or Bagnoli truffle, Tuber mesentericumVittad.
10. Tuber excavatum Vittad.
11. Tuber puberulum Berk. & Broome
12. Tuber oligospermum Vitt.
13. Truffle lipstick, Tuber rufum Pico

The truffle produced in the Umbrian valleys and central Italy in general possesses high quality characteristics with an unmistakable aroma that the whole world envies us.

Culinary tradition has been refined over the generations and today employs truffles in many

dishes.

Bartolini, in creating its truffle products , has taken these traditions and pairings into account. So all that remains is to try our sauces and products by accompanying noodles, an omelet or by pairing them with a cheese.