Black and white truffles in Emilia Romagna: regions, seasons and typical dishes
Emilia Romagna is one of Italy’s most renowned regions for truffle harvesting and promotion, both black and white varieties. From the Apennine forests to the hills of Piacenza and Romagna, truffles are a true gastronomic treasure, the result of a thousand-year-old symbiosis between nature, man and the land. Each variety of truffle has a specific season, and even today, truffle hunting is still entrusted to expert truffle hunters accompanied by their dogs.
The main truffle-producing areas in Emilia Romagna
The region boasts exceptional biodiversity, which favours the growth of various species of truffles. Here are the main areas where truffles are found:
The Modena and Bologna Apennines (Sasso Marconi, Savigno): home to the prized white truffle.
• The Taro and Ceno valleys (Parma): renowned for black summer truffles and scorzone truffles.
• Piacenza hills (Carpaneto, Castell’Arquato): home to both black and white truffles.
• Sant’Agata Feltria area (RN): considered the “white truffle capital” of Romagna.
• Montefiorino and Frignano (MO): wooded areas ideal for the growth of black uncinato truffles.
Many of these areas are part of protected truffle reserves, where harvesting is regulated to ensure the sustainability of the resource.
The truffle seasons: when to find them in Emilia Romagna
Like all natural products, truffles have specific harvesting periods:
• Precious white truffle (Tuber magnatum Pico): from October to December.
• Precious black truffle (Tuber melanosporum): from December to March.
• Summer black truffle or scorzone (Tuber aestivum): from May to September.
• Black uncinato truffle (Tuber uncinatum): between October and January.
These seasons also provide an opportunity for festivals, fairs and markets dedicated to truffles, where you can buy fresh or processed truffles and enjoy them in traditional dishes.
Typical truffle-based dishes in Emilian cuisine
Truffles are the star ingredient in many traditional Emilian dishes, which enhance their aroma without overpowering it:
• Tagliolini with white truffles, butter and Parmigiano Reggiano cheese.
• Fried eggs with black truffle shavings.
• Truffle risotto, simple but rich in flavour.
• Beef fillet with truffles, for special occasions.
• Fried dumplings with lard and truffles, typical of mountain areas.
• Truffle-flavoured cheeses, such as local pecorino or tomino.
More and more restaurants and farmhouses are offering truffle tasting menus, combining this prized ingredient with the symbolic products of the Food Valley, such as Parmigiano Reggiano, Parma ham and local DOC wines.
Where to buy and taste Emilian truffles
For an authentic experience, you can purchase truffles directly from local producers at specialised fairs (such as those in Sant’Agata Feltria or Savigno) or in delicatessens in truffle-producing areas. Some farmhouses and companies offer guided “truffle hunting” experiences, combining nature, culture and gastronomy.
Among the most interesting places to discover are:
• Tartufai di Savigno (BO): they organise excursions with tastings.
• Associazione Tartufai Piacentini: active in promoting local products.
• Produttori delle Valli del Taro: ideal for purchasing black summer truffles.