White truffles and black truffles
A daily luxury on our table
Truffles, both white and black, are a common element on the table in Vasto because the Alto Vastese and Molise regions are among the main areas of production for summer black truffle, also known as Scorzone. The spring white truffle, known as Bianchetto, is also abundant in the area.
Scorzone truffle has a pleasant and delicate aroma, similar to porcini mushrooms. It is widely used in the preparation of cured meats and cheeses, and it is often preserved in oil to infuse its flavors and aromas, making it a versatile condiment for various dishes.
The truffles are harvested in the woods between May and September, with the best period starting in August when the tuber is fully matured and its flavor is more pronounced. In August, a historic Truffle Festival takes place in Torrebruna, located in the valley of the Trigno River behind Vasto. Similar events are also emerging in various towns within the production area.
The Bianchetto truffle, on the other hand, has a flavor reminiscent of garlic, which is much more pronounced compared to the Scorzone truffle. It is primarily used raw, shaved into thin slices, as a condiment for soups and stews, or combined with butter and cheese for enhancing pasta and risotto dishes.
It is harvested from January to April, and unlike the Scorzone truffle, it has a strong flavor even before reaching full maturity, while its aroma becomes increasingly intense over time.
Both truffles, being abundant and easily found in the Vasto area, are not seen as a luxury and can be enjoyed readily in local restaurants.
