• Food & Wine

The Truffle of Oltrepò Pavese

The Truffle of Oltrepò Pavese

The truffle is a tuber-shaped fungus that grows underground, consisting of a fleshy mass called the gleba and covered by a protective outer layer known as the peridium. Composed mainly of water and mineral salts, which it absorbs from the soil through the roots of the tree with which it lives in symbiosis, the truffle forms and develops near the roots of poplars, lindens, oaks, and willows, eventually becoming a true parasite.

The truffle’s color, flavor, and aroma depend on the type of tree near which it grows: oak gives it a more intense scent, while linden enhances its aromatic qualities. The texture of the soil also affects its shape: in soft soil, the truffle remains smooth, whereas in compact soil, it becomes knobby and irregular as it struggles to grow. Truffle hunting relies on the help of trained dogs and their keen sense of smell. To fully appreciate its aroma and delicate flavor, the truffle must reach full maturity. Its taste is usually sweet and delicate, with a scent reminiscent of moss and mushrooms, similar to the earthy fragrance of the forest after rainfall.

While the black truffle is the most common variety, the prized and rarer white truffle can also be found below 600 meters of altitude. Ideal for risottos, the truffle can be freshly sliced over pasta, and in recent years, controlled cultivation has been introduced alongside natural production.

Thanks to its diverse and favorable habitat, Oltrepò Pavese is home to all 44 known truffle varieties, making it a true truffle paradise. This prestigious delicacy has been renowned since the 19th century, when botanist Carlo Vittadini, a professor at the University of Pavia, founded the science of "itnology" in 1831—the study of truffles, the fragrant “diamonds” of the culinary world.

(SOURCE: HTTPS://WWW.BUONOASAPERSIPAVIA.IT)


Other links

Facebook
La miniguida

ARTOP: The Truffle Hunters’ Association of Oltrepò Pavese

ARTOP, the Associazione Ricercatori Tartufi dell’Oltrepò Pavese (Truffle Researchers Association of Oltrepò Pavese), brings together around 200 truffle hunters from Pavia who search for truffles in the “Vittadinian” territories of Oltrepò Pavese, where this tradition has ancient roots.

Carlo Vittadini, who worked at the Department of Botany at the University of Pavia, made a groundbreaking contribution to the study of underground fungi worldwide with his famous Monographia Tuberacearum (1831). In his work, he frequently referenced the plains and hills of Oltrepò Pavese as key areas for truffle discovery.

ARTOP collaborates with various institutions to promote the knowledge, appreciation, and tasting of Oltrepò Pavese truffles, offering traditional truffle-based dishes in the region’s restaurants and dining establishments.

The truffle of Oltrepò Pavese, particularly from the Vittadinian territories, is a fundamental part of the region’s history and culture. Here, the art of “trifulé”—the free and independent search for truffles—has been practiced for centuries. Even today, hundreds of enthusiasts enjoy this activity, immersing themselves in nature alongside their loyal, four-legged companions.

To legally search for truffles, hunters must obtain a permit issued by the Region, which requires passing a qualification exam.

(SOURCE: HTTPS://WWW.TARTUFOOLTREPO.IT)

Where to Find Truffles in Oltrepò Pavese

  • The Alta Valle Staffora is famous for its black truffles, which can even be found at high altitudes.
  • The forests around Casteggio are home to white truffles, which thrive in a mild, rainy climate.

On the same topic

Voghera Golden Onions

The golden onion was already cultivated in the 19th century in the countryside around Voghera.
  • Food & Wine
Voghera Golden Onions

Zucca Bertagnina di Dorno

In Dorno, pumpkin cultivation has an ancient tradition. In particular, a variety of pumpkin called "Bertagnina" was historically grown.
  • Food & Wine
Zucca Bertagnina di Dorno

Brasadè di Staghiglione

Il Brasadè, ciambelline d’origine ottocentesca
  • Food & Wine
Brasadè di Staghiglione

La schita dell’Oltrepò Pavese

A treasure of rural tradition
  • Food & Wine
La schita dell’Oltrepò Pavese

Parona offelle biscuits

  • Food & Wine
Parona offelle biscuits

Zucca Berrettina di Lungavilla

A Lungavilla viene coltivata una zucca chiamata ‘Capé da prèvi’, cappello da prete, per la forma che richiama il copricapo dei sacerdoti
  • Food & Wine
Zucca Berrettina di Lungavilla

Agritourism in Pavia: where you feel ‘naturally’ at home

Dove è naturale sentirsi a casa
  • Food & Wine
Agritourism in Pavia: where you feel ‘naturally’ at home

Bata Lavar

A traditional pasta dish from the town of Canneto Pavese
  • Food & Wine
Bata Lavar

Pane di San Siro

I San Sirini: a typical sweet of the feast of the patron saint of Pavia
  • Food & Wine
Pane di San Siro

Risotto e rane

Risotto with frogs, a symbolic dish of the Lomellina tradition
  • Food & Wine
Risotto e rane

Malfatti: a culinary delight from the Oltrepò Pavese

Piatto della tradizione contadina dell’Oltrepò Pavese
  • Food & Wine
Malfatti: a culinary delight from the Oltrepò Pavese

Molana del Brallo

La Molana del Brallo è un formaggio a pasta cruda, molle, da fresco a breve stagionatura
  • Food & Wine
Molana del Brallo

Cipolla Rossa di Breme

The Breme Red Onion has been documented since the 10th century, dating back to the foundation of the famous abbey, which in the following centuries became one of the most important in Europe.
  • Food & Wine
Cipolla Rossa di Breme

Fagiolo Borlotto di Gambolò

The Borlotto bean has been cultivated for centuries in the agricultural area of Gambolò and its immediate surroundings.
  • Food & Wine
Fagiolo Borlotto di Gambolò

Wine and Flavor Trail Oltrepò Pavese

Oltrepo Pavese has always been recognized for its wines and most of those who have had the pleasure of going to this part of the province of Pavia, will remember above all its hills and stretches of vine rows
  • Food & Wine
Wine and Flavor Trail in Oltrepò Pavese, history taste and traditions

Pavese Rice

The province of Pavia, Italian rice capital!
  • Food & Wine
Risotto

A toast to the vineyards and wineries of Lombardy

Lombard vineyards and wineries are eager to welcome tourists and visitors to enjoy the last phases of the harvest. 
  • Food & Wine
Calici alzati nei vigneti e nelle cantine della Lombardia - San Colombano

Cotechino pavese

A traditional peasant's delight
  • Food & Wine
Cotechino pavese

The Truffle of Oltrepò Pavese

  • Food & Wine
The Truffle of Oltrepò Pavese

Good Wine

Oltrepò Pavese, a Land of Wine and Riches
  • Food & Wine
Good Wine