Truffle cultivation: a sustainable journey into the future

Truffles, sublime and unique delicacies, have always fascinated foodies, chefs and fine dining lovers all over the world. Their taste and scent are intense, they are among the most precious foods in the world, but not everyone knows the mystery behind this underground product, that belongs to the earth, and how much its existence is at risk. Truffle cultivation, i.e. the direct growing of truffles, is now the only way to guarantee the survival and preservation of some of their genetic features.

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If truffle hunt and extraction have always been regarded as ancient traditions – so much so that UNESCO included them among its preserved activities- in the last decades truffle cultivation has grown not only as an evolution of scientific and technological progress, but also as a sustainable and profitable alternative to the hunt of spontaneous truffles.

This new direction was determined, on one hand, by climate change, making the production of quality truffle increasingly rare, and, on the other, by the sustainable breakthrough of the contemporary truffle scenery. We are now in the age of truffle cultivation –whose history hasn’t just begun, but has its roots in the early 19th century, when the first attempts of direct truffle cultivation were made.

The results achieved from a scientific innovation point of view – now carried out with cutting edge tools- were and are an incentive of new visions, new enterprises and new projects all aiming towards the continuity of truffle. Truffleland, Urbani Tartufi’s latest startup, was born from a great passion for truffle and the strong and precise will to preserve biodiversity. Its purpose is to promote the product and support truffle growers, and it is being developed to create a superior quality truffle, following a virtuous model of profitable agriculture.

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Thanks to a team made of doctors of forestry, agronomists, truffle growers and hunters, the Truffleland system guarantees a high quality of the cultivated truffle, through a careful analysis of the land where it is grown. Truffles only vegetate on lands with precise physical and chemical features, essential conditions to guarantee its high quality, but also to safeguard and enhance the environment itself: the more the truffles are precious, the more they demand a specific ground.

70% of Truffleland is made of mycorrhyzal plants -i.e. with a very high concentration of fruit spores compared to the European market average- but it is also made of biodiversity and the best way to recover abandoned lands, to grow the profitability of uncultivated mountain lands. It guarantees the preservation of local species and an overall environmental improvement.

That is why we believe that truffle cultivation is a fascinating way to combine the ancient hunting tradition with the most innovative cultivation techniques, as well as representing a sustainable solution to meet the growing demand of truffle. A choice that doesn’t harm the natural ecosystems, but allows their continuity and valorization. Because truffle cultivation equals the future of truffle and of the environment.

We transform your land into the truffle cultivation of the future.

A bond made of magic and truffle The hunter and their dog
Urbani Tartufi and Slow Food Editore togetherThe seasons of truffle
It/EnA magazine by Urbani Tartufi
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