The truffle is a precious mushroom that must be transformed so that a quality result can arrive on the tables, enhanced by faithful territorial gastronomic traditions. The history of the truffle and its collection are long centuries and are intertwined with memories and sacredness. It is Pliny the Elder, a Latin writer and naturalist, who in the first century AD tells how the precious truffle is the result of water, heat and lightning.
Jupiter, lord of Olympus, throws lightning near a sacred oak that gives birth to the truffle from its roots. The undisputed protagonist of the tables of nobles and high prelates, the truffle has always been a highly appreciated food whose aroma causes an almost ecstatic effect. It lives underground in symbiosis with the roots of some trees including the oak, the holm oak, the poplar and the linden, from which it feeds by drawing water, mineral salts, fibers and organic substances. Where there is a truffle, nature breathes and is intact: it is in fact considered a true environmental sentinel, because it does not tolerate pollution and anything that is harmful to nature itself. Before the dog, in tradition, it is the pig, an almost mythological figure, that collects truffles, a real glutton with a very refined sense of smell.
Today in Italy the use of the pig is no longer allowed, which is replaced by the trained dog involved in a process that not only protects the animal, but also the truffle and the surrounding environment.