Discover the magic of truffle hunting
Ten years ago, we, Stefan and Jacqueline, swapped the Netherlands for the picturesque landscape of Cagli, in Le Marche – a region known for its rich culinary traditions. Here, we immersed ourselves in the ancient art of truffle hunting, a craft that brings together nature, expertise and gastronomy.
Stefan is the only Dutchman in the region who can officially call himself a truffle hunter. As a certified tartufai, Stefan works closely with local truffle hunters, such as Giorgio Remedia, one of the most experienced tartufai in the region. Together we organise exclusive truffle tours, in which visitors experience the authentic search for these culinary treasures for themselves.
The day starts in a traditional Italian bar, where you can enjoy a fresh roll and espresso. Then we head out into nature, accompanied by specially trained dogs that unerringly track down the scent of truffles.
As we walk through the woods, we tell you about the different types of truffles, their growing conditions and their cultural value.
After the hunt comes the reward: a tasting (book in advance at an additional cost) where you can experience the refined flavours of fresh truffles, combined with local wines and traditional dishes. The perfect end to a special experience.
Would you like to know more or participate in an exclusive truffle tour in the heart of Italy? Visit our stand on 3 and 4 January 2026 in the Beurs van Berlage in Amsterdam and be inspired by the story behind one of the most sought-after delicacies in the world.
We would be happy to tell you more!
When to hunt and for which truffle?
The black summer truffle Tuber Aestivum. Season May to October Seasonal times depend on weather conditions, it remains a natural product
The white truffle, Tuber Magnatum Season October to January. Seasonal times depend on weather conditions, it remains a natural product.
The black winter truffle, Tuber Melanosporum. Season: November to March. Seasonal times depend on weather conditions, it remains a natural product.
The Biancheti, Tuber Albidum Pico we can find for you from January to April.
What is a truffle?
What are commonly known as truffles are the fruiting bodies of fungi that live underground and develop in symbiosis with the root systems of certain tree species.
Truffles are particularly known for their excellent organoleptic properties, the most important of which is certainly their aroma, which varies in intensity and scent between the different species.
The characteristics of the fruiting body vary depending on the type of truffle, the type of symbiotic plant and the environment in which it grows.
The truffle, which is composed of a fruiting body like all mushrooms, has no chlorophyll; it reproduces by means of spores, is part of the Tuber family and is characterised by a more or less spherical, tuberous shape.
The vegetative apparatus (mycelium) consists of thread-like cells (hyphae), while the reproductive apparatus consists of a structure (carpophore) in which the organs of dispersal (spores) are formed.
The external part of the truffle consists of a thin skin, called the peridium, which can be more or less wrinkled or smooth.
The internal mass is called gleba, has the characteristic marbled appearance and is grooved by bundles of mycelium filaments called veins (sterile part of the truffle) with a light-coloured, wavy trend that encloses dark areas, but the colour varies by species and degree of ripeness.
Fertilisation takes place here: female cells (oogoni) and male cells (antheridia) give rise to sac-like cells (ascus), which contain one to six spores.
Truffles are symbiotic mushrooms because they establish a certain nutritional relationship (symbiosis) with other plant organisms. For this to happen, the mycelium of the truffle penetrates the plant at root level, between the cortical cells of the small lateral roots, to form a biological unit called mycorrhiza.
In this way, the truffle can obtain nourishment from the plant and, in turn, the plant can obtain salts and other substances present in the soil in larger quantities, which facilitates their absorption.
Truffles form ectomycorrhiza with oak, poplar, willow, lime, pine, hornbeam, hazelnut and also with some shrub plants (Cystaceae).
There are 9 marketable truffles in the Marche region: 7 black and 2 white. The most important are the prized white truffle and the prized black truffle.
There are two poisonous non-tradable truffles.
