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It is in the Tuscan forests, in the vicinity of Florence, that the summer truffle is harvested, this black gold with magnificent woody aromas which will ideally flavor risotto, brouillade or roast chicken.
Passionate for 25 years by this rare and mysterious mushroom, Filippo does not skimp on truffle dogs to find the rare pearl …
Filippo embodies the 4th generation of a great family adventure.
In a region of Tuscany, famous for its prestigious white truffles and sold at a gold price, Filippo’s great-grandfather chose in 1930 to explore the neighboring forests in search of the black summer truffle. This cousin, more accessible but no less tasty, was initially used as currency for bread or olive oil during his numerous trips through Italy…
Filippo today works with no less than 80 truffle hunters, who roam the forests of Tuscany with their dogs, and selects each product with the greatest care.
Initially focused on fresh truffles, the house now offers a cooked version, which can be consumed all year round and around the world.
The variety cooked in our condiment has the particularity of being harvested in summer, and not in winter like its Provencal cousin.
Filippo – producer of our Mushroom Condiment with Summer Truffle
Completely natural, the truffle is associated in our condiment with fresh Paris mushroom, sweeter and also harvested in the Tuscan region.
For this artisanal recipe, delicacy comes first: cooking is done over low heat and mixing by hand, to enhance and preserve the flavors and scents of each ingredient. Of course, no chemical input is used in the composition of the condiment, we want to respect the product without denaturing it!
Paris mushroom and black summer truffle harvested from May to the end of August
Prepared by hand, over low heat from local products
A passion passed down for four generations
He puts his knowledge at the service of eating well
The black summer truffle is a spontaneous and respected product that can be enjoyed all year round. Once collected, the truffle is delicately cooked to preserve it while enhancing its aromas.
Filippo works hand in hand with around 80 truffle hunters, who roam the neighboring forests in search of the right product, as close as possible to the kitchens of the farm.
Because it maintains the tradition of an activity in cohesion with nature, intimately linked to the natural environment and its preservation.