Up close, one may wonder what the fuss is all about. After all, they aren't the most visually appealing of nature's fruits. As soon as that entrancing odor envelopes the senses, however, it soon becomes apparent why the truffle (or tartufo in Italian) is considered the diamond of the culinary world. It is takes hard work with trained dogs to find them deep within the mountains of Europe, just as hard as mining any jewel. Our hard work means that you can now acquire this rare delicacy here, in North America.

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In Italy, there is a charming tale that seeks to explain why finding truffles is so hard. It begins with the new moon, whose rays contain the seeds of the truffle. If a ray finds a patch of soil that has just the right mineral content, if the weather has been damp and cool, if there is a sturdy tree root in the vicinity, if everything is just right... 40 days and nights later, a truffle will be found. The mountainous forests of Abruzzo, located an hour east of Rome, have just the right conditions to make it one of the world's largest exporter's of truffles. We have Alba's Pregiato, France's Perigord, and another 26 varieties as well.

Alto Sangro Tartufi was started in 2004 with a simple goal: to help the truffle become a standard part of gourmet North American cuisine, just as it is in Europe. Our traditional family business has over 15 years of experience in the cultivation and preparation of the truffle, and our fresh truffles arrive within hours of being picked. We also market a variety of preserves that can elevate your bruschettas, sauces, and meats. We look forward to working with you in bringing this special product to your discriminating customers.

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