Truffle Fair in Sant Agata Feltria 2011

Every Sunday of October 2011 will take place as every year the truffle fair of Sant 'Agata Feltria. Because it is one of the most important events in the industry, I decided to bring you information about the program, but not only, also on the truffles in general:

27 th edition of the National Fair of the white truffle


Sunday, October 2, 2011

11.30: Official opening of the XXVII edition of the National White Truffle Fair and agro-forestry-pastoral. WINE 2011 "Culture and enjoyment of wine" roadshow

Sunday, October 9, 2011

09.00 am: Park Montifeltro "TENDER FOR TRUFFLE DOGS" WINE 2011 "Cuitura and enjoyment of wine" roadshow

Sunday, October 16, 2011

11.00: Board Room Palazzo Fregoso, Graziano cockpit presentation book "The kitchen and the products of Valmarecchia" 15.00: Award ceremony of the exhibition's best truffles WINE 2011 "Culture and enjoyment of wine." Traveling shows

Sunday, October 23, 2011

10.00: Conference on High Tartuficultura Valmarecchia - Palazzo Fregoso. City of St. Agatha Award Feltria. WINE 2011 "Culture and enjoyment of wine" road shows

Sunday, October 30, 2011

WINE 2011 "Culture and enjoyment of wine" road shows


Sant'Agata Feltria is one of the founding cities of the 'National Association the Truffle City, now into the twenty-seventh edition of the white truffle is one of the most important exhibitions of national industry reference point for fans of the King table, the undisputed ambassador of our country in the world. The purpose of the event is to enhance the precious tuber through original commercial and gastronomic itineraries that call in Sant 'Agata Feltria tens and tens of thousands of visitors every year, but we never lose sight of the fundamental aspect of the protection of the territory that is for us has always been the first major goal. It 'just by maintaining a healthy and intact, which is expressed in the best condition vegetation of the white truffle can create the perfect balance of natural and' ecosystem of the forest. Enhancing the white truffle is to have an extraordinary knowledge of the area, love him, respect him, to make a report of vital ecological sustainable. In the streets, squares, angles more characteristic of Sant'Agata Feltria you can taste the intoxicating aromas of white truffles, but not only. Walking the perimeter exhibition can be seen products are difficult to find in the supermarket industry, because of total handicraft production are tiny niche markets, or sometimes rarities. To maintain a high and worthy of a national demonstration at the fair, we have turned increasingly to improve the quality of the products displayed in other exhibitions looking very far from us stendisti of great interest to visitors. Of great interest is the "Race of Dogs Nose" which is enjoying an exciting time of the search of the precious tuber in the company of the faithful dog. Visitors to combine the pleasures of the table the discovery of a pristine environment, the atmosphere of other times and places that retain the charm of centuries of history: the wonderful "Teatro Angelo Mariani" jealously preserved over time by Santagatese, "Rocca Fregoso" lying on sandstone called "Rock the Wolf", the "Convent of St. Jerome," which houses the Museum of Arts Rural. Every Sunday the event is enriched with traveling shows, music, animations, exhibitions.


In autumn, the truffle is the maximum expression of taste to the table of gourmets. This prized fungus was used in cooking since ancient times, the Babylonians to the Egyptians who were the first to know also the same qualities that King Cheops preferred them cooked, can be traced back to greek Theophrastus a curious and famous corner on the scientific nature of the noblefungus: second 's interpretation of Theophrastus, the' origin of the truffle is to be attributed to the combination of thunder and rain. Was present on the table of Lucullus, a man of proverbial debauchery. To the Romans we owe the current names of the Nose: terrae tuber, such as Pliny the Elder called him and Petronius, or truffolae terrae, swelling of the earth, summarized in truffolae, hence the truffle dialect and foreign voices in French ruff, and truffle in English. Neglected for millennia from gastronomy, truffles come into play in the bud of the second millennium. The 'era of Commons and the Lords represents the renaissance gourmet truffles that will bring whites and blacks to become the protagonists of the boards of the Renaissance. To Catherine de Medici is credited with having brought the truffle to the court of France, Lucrezia Borgia, the wicked, used it to increase its appeal. Of these anecdotes is filled also the gastronomic field until the apotheosis of Tournedos Rossini.Although the biological study of the nose has a fascinating history. Must wait for the 1831 and Monographia Tuberacearum Carlo Vittadini because it defines a mushroom. Moliere comedy elevates him to the dishonor of doing the Truffle his most famous hero negative, hypocritical and morally underground (and the apparent relationship of the word from fraud scam speaks volumes about the disappointments endured by prospectors and even then buyers). An unjust fate for the noble fungus.


The Truffle belongs to the category of "underground fungi," that bodies performing their entire life underground. Relatives of truffles and porcini mushrooms are, while not having the same external appearance and internal structure. Like all fungi have no green parts and the truffles are not able to get through the photos chlorophyll synthesis substances necessary for their development, so they must take such substances from the outside, these substances are derived from the roots of certain higher plants ( linden, oak, hornbeam, poplar, chestnut), establishing a relationship of symbiosis: sugars are extracted from the plant and the nose offers him in exchange for water and mineral salts that greatly enhances its functional state of vegetation. The truffles have some vegetative (mycelium), which consists of fine filaments (hyphae), which have as their main task is to absorb and to better fulfill this function are extensively branched into the ground. Those in contact with the ends of the roots of host plants, develop (mycorrhizae) special organs through which establishes the exchange of vital substances between the shaft and nose. The presence of mycorrhizae is crucial for the formation of the nose, in fact, each year under certain conditions, these stimulate the formation of the fruiting body (carpophore), causing the basement to form the famous "ball" at a depth between the surface and 60 cm. The fruit is characterized by an outer covering (peridium), smooth or warty, and an inner pulp (gleba) that appears to cut to the presence of marbled veins chiaroscuro. These are the areas of production carpophore and contain the spores, the reproductive organs acts (dark veins), while the non-productive areas are characterized by clear veins. Arrived at maturity, the truffles, unlike other fungi spread their spores on the surface, gives off a strong scent. Who is attracted to this scent, are mainly wild boars, insects, snails, and rodents that eat thus dispersing the spores in the soil, thus starting a new life cycle of the tuber. It 'easy in this way you can find different species of truffles anchored in the same host plant.


Classification and varieties of truffles

There are nine species and varieties by law of truffles:

• White Truffle
• Black truffle

• white truffle

• Black Winter Truffle

• Truffle Moscato

• Black summer truffle

• Nose hooked

• Black truffle ordinary

• Smooth Black Truffle

It 'so important for the connoisseur to recognize the different qualities of a tuber that exist on the market, because each of these has its own characteristics that distinguish it.

White Truffle

The scientific name is Tuber magnatum, ie of the magnates, the wealthy, as it was defined by Pico della Mirandola in 1788. It is found from late summer until early winter, from the plains up to 600 meters above sea level, in soils with significant moisture.The plants are usually guest: lil black and white poplar, oak, linden, willow wicker, white willow, the hazel, the hornbeam.Other plants that have importance in the life of the tuber, are those that are close by, blackthorn, hawthorn, dogwood, these plants indirectly promote the growth of this variety of truffles. The shapes of the nose appear to be irregular and in the same way its size is varied, usually large, often around 200-400 grams, exceptionally well over a kilo. The rind has a smooth surface and yellow ocher or greenish yellow, sometimes greenish, grayish.The gleba is white with yellowish brown or brownish tones with the degree of ripeness, soil and the plant symbiont. The smell is unmistakable, strong and unique. It is eaten both raw and cooked, but to preserve its qualities, we prefer to recommend the first method. The harvest season runs from October 1 to December 31.

Black Truffle

Its scientific name is Tuber melanosporum, that is, black spores.And 'present throughout the winter and especially in the early months of the year, growing with various oaks (oak, holm oak), hornbeam and hazel. The soils best suited for this type of truffle, the lands are to be placed under a thousand meters of altitude, ventilated, lighted and without standing water. The presence of the fungus, may be easily detectable from the outside, as the tuber is characterized by an area around the trunk of the tree, essentially devoid of vegetation, probably caused by substances emitted from the nose. The flavor is delicious, so much so that earned him the nickname "black truffle sweet." Is consumed preferably after a short cooking, but also to the raw manages to give their best. The collection period, unless the regional, from 15 November to 15 March.

Beware of imitations, because ultimately you may be confused with T. Indicum being illegally imported into Italy and France from Asia.


Also called Marzuolo, the scientific name of the white truffle is Tuber Tuber Albidum studs or, that is light in color. The plant symbionts are different: the conifers (Aleppo pine, black pine, pine, cedar), but also oak (oak, oak, oak), poplars and willows.It can be found throughout the year, preferring sandy soils. The carpophore that can be either rounded lumpy, small in size but can reach up to 5-10 cm in diameter. The rind is smooth, varying in color from white to ocher (for this is confused with the white truffle), dark orange to rust up. Fragrance and flavors are strong, so that manages to be even more of the white truffle.These characteristics may confuse the buyer, it is often passed off as the most valuable varieties. It is harvested from January 15 to April 30.


Called the Tuber Brumale, ie winter. The name makes us understand that it is possible to find this kind of truffles in the autumn and winter, especially in areas of central and northern Italy as having the core plant symbionts, linden, oak, hornbeam, black and white, and black pine the cedar. The size of the tubers are small, black color and the surface appears to be finely wrinkled. The interior is black or gray smoke brumastro veins large and showy. The scent is pleasant but strong, and once matured reminiscent of turnip. It is harvested from January 1 to March 15.


Called scientifically Tuber Brumale Moschatum varieties, namely, that he knows of moss. It differs from the previous one because the smell is strong and penetrating, reminiscent of the moss, and the taste is more spicy. The collection period is from November 15 to March 15.


Scientific name Tuber aestivum, "which grows in the summer." It is common in Europe, Turkey and North Africa. And 'the most common of truffles, wherever they are growing because of the calcareous soils. The Tuber aestivum, as the shape of Pianelli Tuber melanosporum, and this is often associated with him. It is found all year round, even in large quantities, in the hazel, oak, poplar, beech and pine. The shape is generally round, and size varies up to a pound of weight. The glebe is usually light brown, more or less yellowish in mature truffles, but not infrequently whitish, furrowed with veins clear, highly branched. The smell resembles that of fungi. It is harvested from May 1 to November 30.


Called scientifically Tuber Uncinatum to hook its spores. It 'much like the Tuber aestivum, so that for many students is considered a variety. It is distinguished from T. Aestivum, for warts that are not large, the darker the glebe, fragrance and flavor stronger. It is harvested from October 1 to December 31.


Tuber Mesentericum called, "like the gut," the characteristic pattern of convoluted veins of the glebe. The plants are symbiotic: the oak, hornbeam and black oak, beech, hazel and black pine. In Italy it spread a little 'everywhere, reaching only small. Its characteristic is the black peridium, gleba dark gray with white veins and aroma reminiscent of the bitumen with a taste slightly bitter. It is harvested from September 1 to January 31.


Scientifically known as Tuber Macrosporum, "large spores". It is quite rare in Europe and Italy, and grows from July to December. It is gathered at the foot of oak, poplar, willow, hornbeam, lime and hazel; characteristic of this variety of potato is the ability to find more "balls" in the same hole. The rind is reddish brown, often with spots of rust. The scent is strong, slightly garlicky and vaguely reminiscent of that of the white truffle, the flavor is very pleasant. It 'a truffle of high quality, but little known and used. It is harvested from September 1 to December 31.


Educating a dog in search of truffles is not easy. The animal is a hunter and as such its spirit of survival leads him to hunt, so it's not easy being able to train him in search of the tuber. In fact, the first thing to do, is to suppress the instinct to hunt and then instruct him in obedience at the height of the excavation. It is not easy to obtain these results. The truffle hunting hides all its charm in the strong understanding that exists between dog and owner, carefully observing the movements of the animal, in the tuber to precede to steal his joy. The law states that research must be done during the day because at night the humidity in the air easily carries the aroma of truffles. With regard to the practical instructions that govern the collection, the law defines the following: excavation must be carried out in the exact spot where the dog has started, with a narrow spade blade, 6 cm, and removed the nose, carefully cover the hole with the earth is.These are the necessary care for the Protection of the truffle.Last prescription and no less important, concerns the excavation done to the nose, it might send to the devil, for God knows how long, a good place to truffles.


The truffle is a very perishable product of nature, which bases much of its success the aroma. From this it is easy to see that the conservation of the product significantly alters the quality of the food fungus. The methods for the preservation of the product are different, based on the isolation of the nose from contact with air in order to avoid fermentation and minimize dehydration of the fruit. The most common are: Place the truffles in the refrigerator at temperatures between 2 and 4 ° C in airtight jars, one by one wrapped in paper towels or sheets of blotting paper, to be replaced daily, or deposit them in airtight jars, along with rice or flour, which also have the advantage of soaking flavor before being used advantageously. In the manner described above, you can keep up even the black truffle in a month, while the white truffle for no longer than 15 days. Let us remember, however, that the best solution is always the same: eat fresh.



Carefully brush the truffle carefully and wash them in white wine dry, dry and sprinkle with salt, place them on a sieve and leave for about 12 hours, drying them every 2 -3 hours with a napkin.Melt butter in low heat just enough time to completely cover the truffles and then foam, once it becomes clear liquid and pour in a vessel clean and dry, so as to form a layer about 2 cm high, put the pot in a container filled of cold water and let the butter solidify, and then lay out some of the truffles. Pour butter of the liquid to cover them and let solidify. Continue the operation until exhausting truffles and butter. Close the jar tightly and store in a cool, dry, dark and well ventilated. And 'recipe of short shelf life.(The same recipe can be made with truffles blacks, but it is advisable to replace the white wine with red always strictly dry).


Take a well-chopped onion mixture with a piece of the size of a walnut, half a clove of garlic and a little parsley. Put on the fire with 20g of butter and when it has browned, pour two fingers of marsala or white wine, in which you first dissolved a heaping tablespoon of flour. Season the sauce with a pinch of salt, pepper and spices and always remove it with a wooden spoon.When the flour will be tied up, add some broth and then tossed in this sauce, thin slices of truffles. Let the fire for a moment and use it to garnish fried veal cutlets, steaks or other meat roasted.

I have listed some of the information that I found in the brochure of the XXVII National Truffle Fair of Sant 'Agata Feltria by the tourist office of Sant' Agata Feltria (I must say very well done) Add a few recipes with truffles that I've always found there!Surely after being the Truffle Fair of Sant 'Agata to try! So to propose this summer on the menus of our hotel in Riccione

Truffle appetizer of fish

15 'Difficulty: Easy
Ingredients for 4 people
16 Salted anchovies
2 white truffles
Dry white wine
Extra virgin olive oil

Rinse the anchovies, privatele head and tail and remove the central bone, separate the fillets and dry them. Brushed and washed with white wine, truffles, then cut it with the appropriate scales for grattugina truffles. In a container with the lid have layers of anchovy fillets and truffle shavings, which have previously rinsed with white wine. Cover with plenty of oil and seal the container. Put in the refrigerator. This dish should be served with toasted croutons. Before consuming let stand in refrigerator for 24 h.

Nests of asparagus

35 'Difficulty: Medium
Ingredients for 4 people
4 eggs
50 g of Parmesan cheese
black truffle
400 g of asparagus

Prepare the asparagus by following the directions on the package. Taking a few asparagus tips at a time, forming intrecciateli four nests. Place the nest on a baking sheet, sprinkle with Parmesan cheese and bake for 10 minutes over moderate heat. Meanwhile boil the eggs for 8 minutes, then pass them under cold water, peel them and cut them in half lengthwise. Remove the yolks of four eggs, half and keep aside.Arrange in the center of nests of asparagus half-eggs, two by two, taking care to choose a half with the yolk and one without.Grattugiatevi over the egg, have been set aside, recline, and the truffle shavings. Serve at once.

Tagliatelle with white truffle

20 'Difficulty: Easy
Ingredients for 4 people
600g fresh egg noodles
100 g of anchovies
60g of butter
a medium sized white truffle
Parmesan cheese, garlic and olive oil.

Fry in a pan with a clove of garlic, a little 'oil until golden. A fire in the oil spill off the anchovies chopped stirring to melt it, add butter and parmesan cheese and bring to a boil. Allow to fry gradually lowering the flame. Meanwhile, cook the noodles until al dente, drain and wipe the pan for a couple of minutes with the sauce, incorporating the Parmesan. Serve with a generous sprinkling of truffles:

Risotto with white truffle

35 'Diffi.coltà: Easy
Ingredients for 4 people
480 g of rice
200 g of butter
200 g of grated parmesan cheese
a tablespoon of chopped onion very fine half
glass of white wine
a liter of broth
extra virgin olive oil
150 g of white truffles.

Fry half the butter in a saucepan with the onion, sprinkle with white wine, let evaporate, and wait until the onion reaches an almost liquefied. Add the rice, pour the broth and stir, bringing almost cooked. Temporarily Remove from heat, season the rice with the remaining butter, the Parmesan and half thinly sliced ​​white truffles. Bring to a boil and pour into a tureen previously heated. Garnish with remaining chopped truffles before serving.

Fettuccine with smoked truffle

15 'Difficulty: Easy
Ingredients for 4 people
0.5 bouillon cubes
40 g of butter
30 g of Grana Padano
60 g bacon 320 g fettuccine
120 ml of white truffle cream

Put to boil in a saucepan and when plenty of water will slide up 'to a boil, add salt and cook the noodles al dente. Meanwhile cut the bacon into strips and fry gently in butter finely, dissolved in a large saucepan. After a few minutes pour the noodles, stirring with a fork. Then add the cream, which have half melted bouillon cubes. When the noodles have absorbed all the cream, speguete the flame, add the grated cheese, stir and pour onto a hot serving dish. Accompany everything with grated truffle.

Ricotta ravioli with truffles

15 'Difficulty: Easy
Ingredients for 4 people
400 g fresh ricotta ravioli
45 grams of butter
white truffle
30 g of Grana Padano cheese broth

Cook the ravioli until al dente in plenty of salted boiling water.Drain the ravioli and quickly wipe the pan by adding butter and white truffle diluted in broth and sprinkle with grated Grana Padano cheese to taste. Serve immediately while hot.

Macaroni and cheese with truffles

40 'Difficulty: Medium
Ingredients for 6 people
500 gr. of macaroni
150 gr. of butter
a liter of milk
70 gr. flour
200 gr. of ham
100 gr. of Emmental
black truffle

Melt the butter in a saucepan, add flour, stir, add the hot milk last and bechamel and 'done. Cook the macaroni in boiling salted water until al dente drain put them in a pan with the white sauce, ham, Emmental truffles, stir it all, you brown the top for about ten minutes in the oven and is' ready.

Fontina and truffle gnocchi

60 'Difficulty: Easy
Ingredients for 6 people
600 gr. potato gnocchi
100 gr. Fontina
1 medium white truffle
Grana Padano cheese
butter and salt

Toss the gnocchi in boiling water and drain gradually. coming to the fore. Pass them on a long hot serving, cover with thin slices of fontina cheese, and sprinkle with grated Grana Padano cheese, then sprinkle with butter previously melted over a fire.Finally sprinkle with plenty of sliced ​​white truffles. Serve hot.

Baked eggs with truffles

15 'Difficulty: Medium
Ingredients for 4 people
a large knob of butter
pepper and salt,
a white truffle

In a baking pan, fry the butter, remove from fire, break the eggs, salt and sprinkle a thin layer of white truffle, parmesan cheese and black pepper. Disgrace to a high temperature to favor the union of the eggs with the cheese.

Medallions crusted

70 'Difficulty: Medium
Ingredients for 4 people
50 ml white sauce ready
500 g beef fillet Brandy
1 egg
black pepper
Parmigiano Reggiano
truffle paste
puff pastry
250 g of mushrooms

Place the puff pastry to thaw Melt the butter in a saucepan, add a clove of garlic is browned and just add the rosemary and beef fillets. Cook for a few minutes on high heat, add salt and pepper. When they are browned, pour a glass of brandy and let evaporate off and let cool. In another saucepan cook the mushrooms with oil, garlic, salt, pepper and lemon juice. Once cooked, and after removing the garlic, chop finely and add them to the white sauce with the pasta with truffles and parmesan cheese. Roll out the dough, and walk over the fillets of beef, cream of mushrooms, then cover with another sheet. Press the edges of the dough, helping if necessary with a little 'of cold water or egg white, and with a scalloped pastry cutter or a toothed wheel, trim! leaving a few inches of the round of dough around the meat. Drill some small cut on the surface of the dough with a sharp pointed boxcutter. Put the medallions on a baking sheet, brush them with beaten egg yolk and bake. Cook for 25-30 minutes at 180-200 deg Serve hot.

Salad of mushrooms and truffles

15 'Difficulty: Difficult
Ingredients for 4 people
200g of lettuce
30-40g of white truffle
150g small mushrooms
400g mushrooms
300g of cheese pit Sant'Agata Feltria
a lemon, parsley, salt, pepper, olive oil

After cleaning and thoroughly washed lettuce and mushrooms, cut into very thin slices and place in salad bowl. Reduce the fossa cheese and mix very thin blade with mushrooms and salad, add the chopped parsley. The sauce is prepared separately by mixing olive oil, lemon juice, salt and pepper. With the sauce salad dressing sprinkled chopped truffle.

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