Angellozzi Tartuficoltura

Angellozzi Tartuficoltura represents the continuity of a fith generation tradition of “truffle hunters”. The farm’s land is exclusively used for the three most valuable truffle varieties: White truffle (Tuber magnatum Pico), Winter Black truffle (Tuber melanosporum Vittadini), Summer Black truffle (Tuber aestivum Vittadini). Angellozzi Tartuficoltura has refused the production of “truffle-flavoured” products such as aromatic oils, truffle butters, sauces etc... However, it has created a complete line of truffles canned and in brine (which undergo under the sterlization process only; therefore they do not contain any synthetic additives, but only water and salt) and frozen truffles. NO SYNTHETIC PRODUCTS!

Number of employees:

FROM 10 TO 19 EMPLOYEES

Annual turnover:

between 250.000 USD and 500.000 USD

Reference year of turnover:

2018

Export turnover:

From 75.000 to 250.000 Euro


Emidio Angellozzi - Cose dell'altro Geo


Reportage sur les pépinières ROBIN


Angellozzi Tartuficoltura - Mattina Verde


From our truffle plantations to Michelin starred-restaurants

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Company:

Angellozzi Tartuficoltura

Telephone:

+39 0736365295

Address:

Via Ponte Pugliese, 13

City:

ROCCAFLUVIONE (AP)

Zip Code:

63093

Social media:

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This truffle variety has smooth yellow ochre or olive yellow skin. The pulp is pale brown with white veins. The shape is related to the nature of the soil. It is smooth and can also be very round. This truffle ripens from October to December, has a particularly strong smell, slightly garlicky with very intense flavour.



The summer black truffle is a variety harvested from late May through December, easily recognizable by the coarsely warty glossy black skin. The pulp is dark brown with numerous thin white streaks, which disappear during the sterilisation process.



This winter truffle variety ripens from December to late March. Its peridium (skin) is warty, matte black, and warts are not very prominent. The shape is depressed at the top, and the colour is reddish at the base. The pulp is purple-black crossed by numerous thin white veins that become black after sterilisation.



Our company is almost exclusively fresh truffles However, to meet the different market requirements, we have created a preserved products refuse the use of synthetic flavourings which are essential to make many products such as truffle-flavoured oil, butter, sauces, etc... Angellozzi Tartuficoltura preserved truffles are available in various aspects (whole, sliced, bits, etc ...) in Truffles are just sterilised at 120 °C and the time is calculated, depending on the truffle diameter. Do not be surprised if our labels do not contain endless lists of "flavourings" or "mushrooms", or other products, as the ingredients of Angellozzi Tartuficoltura preserved products are only three: • TRUFFLES • WATER • SALT



In order to meet a growing demand for frozen truffles, Angellozzi Tartuficoltura has created a line of frozen truffles available in different sizes.