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Trivelli Tartufi has been harvesting the precious tuber for a long time now, keeping its secrets, and enhancing the innate richness. A careful selection, the thorough organization of the production cycle and a successful customers and harvesters network has made it a point of reference for the truffle culture in Europe and in some of other international markets. Along with the harvesting and trading of black and white truffles, our core business lies on the production of preserved product, such as truffle sauce, truffle oil, truffle honey and many others.
Year of establishment:
2005
Number of employees:
FROM 10 TO 19 EMPLOYEES
Annual turnover:
between 5 and 15 million Euro
Reference year of turnover:
2018
Export turnover:
0
Activities:
Other processing and preservation of fruit and vegetables
PRODUCTION OF VEGETABLE AND ANIMAL OIL AND FAT
Production of seasoning and spices
Wholesale trade of fresh or preserved fruit and vegetables
Retail trade of activities specialising in fruit and vegetables
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Company:
TRIVELLI TARTUFI SRL
Web site:
Address:
STP BIVIO AGELLI 86
City:
ROCCAFLUVIONE (AP)
Zip Code:
63093
E-commerce:
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Fresh truffles: black, white and summer truffles
The Truffle. A prized hypogeum fungus with an enchanting flavour. Pliny the Elder speaks of it, Napoleon Bonaparte loves it, Gioacchino Rossini crowns it as “the Mozart of Mushrooms”. Since the earliest days, the history of the truffle has had the unique scent of charm and mystery. The first signs date back to the times of the Sumerians and the Babylonians, when it was used in dishes based on legumes and vegetable ingredients. The ancient Greeks attribute the origin of the rare mushroom to the combination of natural elements such as water, heat, lightning. From here, the Latin poet Giovenale then handed down the story of the birth of the truffle as the result of a thunderbolt hurled by Jupiter near an Oak Tree. Its flavour and the aromatic notes emanating from it make the truffle a desire and a vice of world gastronomy. The peridium and the gleba distinguish each truffle specimen. The outermost covering, the peridium, may appear smooth, velvety or rather warty. The gleba, that is the hearth of the truffle, varies from the light shades of beige to the warm tones of the darker hazel and can be seen as a pronounced marbled pattern. 80% water, 20% mineral elements, proteins, lipids, soluble carbohydrates. These are the numbers that make up the truffle, making it the ideal ingredient for every diet.
Truffle Carpaccio
Small delicate slices of Summer truffles, preserved in handy glass jars with the addition of sunflower oil, a pinch of sea salt and flavour. Excellent for dressing and flavouring first and second courses, both based on meat or fish. If added to mix fresh salad, it gives a touch of fantasy and elegant even to the simplest dishes.
Black and White truffle oil
Scent and purity at your fingertips. A few drops to give taste and soul to any meal. Pasta dishes, meat, fish, eggs and croutons. Each creation will outstand for the unmistakable scent of the most prestigious truffles..
Acacia Honey with truffle
The natural sweetness of the Acacia honey meets the innate finesse of the truffle. An explosion of tastes and scents will pervade any special dish. Excellent if combined with both Italian or French cheeses.