With its delicate taste and aroma, the Black Truffle of Grappa is a splendid feature in both main and side dishes, whether sliced or incorporated with butter, oil, or sauces. This distinctive variety, with an ancient history, rivals the most renowned types. As early as a guide from 1780—the end of the era of the Venetian Republic—an entry notes the culinary treasures offered by the region from Cornuda to Romano d’Ezzelino, including a mention of the Black Truffle of Grappa. The name “Tartuffole” appears, referring to these flavorful mushrooms, already well-known and used at that time.
Today known as “the black diamond,” Grappa’s truffle was beloved by our ancestors. However, in the recent past, economic demands led to extensive deforestation in the Grappa area, resulting in a decrease in black truffles. After World War II, with the reforestation of Grappa’s woodlands, the black diamond made its return.
In recent years, several studies and research initiatives have focused on the black truffle, leading to the founding of the “Grappa Truffle Association” in 2014. This group has since identified and officially recognized the summer black truffle, “lo scorzone” (Tuber Aestivum Vittad), and its winter varieties: the prized black truffle (Tuber Melanosporum Vittadini) and the hooked truffle (Aestivum var. Uncinatum). Thanks to this dedicated team of local enthusiasts and researchers—and their loyal truffle dogs, not to be forgotten—the black diamond of Grappa has once again found its way back into our kitchens.
© Marcadoc editorial team | 30/10/2024
