Fruit, vegetables and pulses

Bagnoli Irpino black truffle

Bagnoli Irpino black truffle, the bold-scented black of the Picentini Mountains

Under the beech and black pine of the Picentini Mountains, at 800-1500 m, truffle dogs sniff out Tuber mesentericum, which in Campania takes its name from Bagnoli Irpino, for centuries its main market. It has been hunted here for at least 250 years and is a traditional agri-food product (PAT) of Campania.

• Rounded and irregularly lobed, with a black or dark brown skin dense with tiny pyramid warts
• Firm, fleshy interior shading from beige to grey-hazel, threaded with pale veins
• A powerful, pungent aroma reminiscent of tincture of iodine

How to enjoy it. Fresh and brushed clean, it is the soul of the Bagnoli truffle salad on the Christmas table, and at home it dresses spaghetti with garlic and oil or an omelette. Gathered from September to mid-April; preserved, it can be enjoyed all year.

Production areas

Campania

Season

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