Truffles are underground growing fungus belonging to the tuber genus. Like all fungus, they lack chlorophill so they cannot process the substances (sugars and starchers) necessary for their own survival. To make up for this, they attatch themselves to some plants types (trees and bushes), thus produce a relation called “mycorrhized symbiosis”, from which both take advantage.

Truffle grows in soils with precise physical-chemical characteristics. The soil must have carbonate (CaCO3) and subalcaline pH (from 7,1 to 8,5). Soil which are not to heavy or which has good drainage, thanks to a natural slope and to the presence of stones or gravel is of course preferred. These element favour the circulation of oxigen in the soil which results in being vital for truffle growth. The more precious the truffle the more it demands from the soil. The easier truffles to cultivate, grow well even in not very ideal soils. To know the soil composition, go to a specialized laboratory for a physical and chemical analysis.

The planting of well certified plants is fundamental for the good results of a truffle orchard. However it is important to state that, before starting plantation, it is necessary to have some preliminary information inorder not to make big mistakes which could cause complete plant failure.

The plants produced are controlled and certified by:

• The University of l’Aquila, department of environmental science.
• The University of Perugia, department of vegetable scientc and agro-environmental biotechnology.

Plants mycorrhized with truffle must be produced in accordance with strict nursery visa protocol. The young plants from seeds, cutting or mycropropagation must be prepared in a sterile environment; inorder to prevent the settlement of poisonous funghi before mycorrhization. The substratum, very carefully steam sterilized, must have all the physical and chemical parametrers suitable for truffle.