Treasures from the ground

It is the characteristic aroma and incomparable taste that conjure up “puddles” on the tongues of gourmets when they think of truffles.


Compressed in tubers, they conceal unique flavors that only reveal their true potential when sliced wafer-thin, transforming even simple dishes into palate-pleasers. In Tuscany there are eight regions where the noblest of all mushrooms ripen deep in the soil, among them Capolona, the Amiata area or San Miniato with its white “Tuber Magnatum Pico”, the “food of kings”. And thanks to spring, summer and autumn truffles, gourmets can taste the delicacy at culinary festivals almost all year round.


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EDITION 2 - 2022

Read now the third issue of SIGNATURE by Dianium Residence magazine.

 

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