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The Langhe wine-growing landscape with its rows of vines leaves less and less space for the natural wood
Among our priorities, there is the recovery of forgotten areas, where spontaneous vegetation reigns, the soil is not contaminated by pesticides for agricultural use and the truffle plants are able to create a perfect symbiosis with the earth and the mycelium present in everything our territory.
The truffles natural ground is a wood, which bears a consistent presence of truffle plants which, over the years, have created a perfect symbiosis with the soil. This particular type of association between plants and fungus is called mycorrhiza.
The project starts from the desire to enhance a 5 hectares area, let out of use for about 40 years, where all edible truffle species have been growing thanks to the enormous variety of plants, the extension in height of the land and the presence of natural wells in the subsoil.
It seemed to us naturally to use this place for the collection of truffles and taking care of it, cleaning the ground bottom and then, increasing the production of the area, with the maintenance of the plants already present and the insertion of new ones.
Having identified the areas where cultivable species naturally grow, it was decided to act on the ground.
The cleaning of the bottom and the maintenance of the plants already present were the basis of our initial work, passing then to the increase of the productive area through the planting of mycorrhizal plants.
To date, the species we collect through this technique are the tuber aestivum vittadini, also called the truffle scorzone and the tuber melanosporum vittadini, also known as the precious black or Norcia.
The plants used for cultivation are:
• Quercus Cerris, in the vernacular Cerro
• Quercus Robur, in vernacular oak Farnia
• Quercus Pubescens, in vernacular Roverella
• Corylus Avellana, in vulgar Nocciolo
