Le Marche is the heart of white truffle season, which means one thing: it’s time to program a tuber hunting.
Ancient Romans believed that the truffle was created when lightning struck damp earth.
We know that the small tuber grows underground in the wild forests of northern and central Italy.
In Le Marche we maintain the magic of the truffle, referring to the earthy and aromatic ingredient as “a diamond of the kitchen,” or “the gem of poor lands.”
Truffles cannot be planted or tamed, so each variety is only available a few months out of the year. These fragrant fungi taste best fresh, so plan to enjoy white truffles from September to December, winter black truffles from December to early March and summer black from May to August.
The best friend of truffle is a good wine: I prefer Rosso Piceno, a full-bodied red wine from Le Marche; other friends prefer Verdicchio, the most red of Italian white wines.
PANZANELLA by Triglia di Bosco (our friend Chef Roberto Dormicchi)
Griddle the slices of bread on both sides. Wash the tomatoes very well and cut them into cubes …
Add the red onion cut into julienne, the garlic with the core removed and the basil leaves, thorn by hand !!!
Season with vinegar, extra virgin oil, salt and pepper. Then rest for ten minutes in the fridge.
Arrange the hot slices of bread on a serving dish, cover them with seasoned tomatoes … and serve !!!
Source: Percorsi di gusto
Realized by Sirman and Roberto Dormicchi
you like walking ?
You love biking ?
in just 5 minutes from our villa you will be satisfied by splendid views towards the hills of Le Marche Region and the mountains on the border with Umbria.
places to discover, beauties to see
“Appennino umbro-marchigiano, terre da sogno che ho la fortuna di poter percorrere nella realtà 💚” cit. Claudio Vitaletti
Sì !!!! la fortuna di percorrere queste terre, ma aggiungerei anche la fortuna di viverle.
La nostra è una proposta di TURISMO ATTIVO, per chi ama ricevere adrenalina da un territorio poco antropizzato e ancora per certi versi selvaggio; oppure, di TURISMO SLOW per chi preferisce esperienze più sensoriali, magari gustando un calice di Verdicchio o un salame dop di Fabriano