The Porcini mushrooms are the best known and most highly esteemed mushrooms. it is very easy to recognize thanks to its characteristic shape of a hat and its brown color. The ancient Romans called these mushrooms "Suillus" for their appearance generally stocky and massive; indeed the term "Porcini" is the Italian translation. Their preferred habitat is represented by coniferous and broad-leaves woods and they grow especially under oak, chestnut and beech trees. They make their first appearance in spring, and after a shutdown period during summer, they reappear in autumn.
Truffles are very abundant in the upper valley of Metauro and have always been considered the kings of the culinary arts; that is why the places where truffles grow are carefully kept secret by collectors. The history of Longhi Tartufi began in the '60s in Urbania, where Domenico Longhi opened a small truffle industry by capturing the collection of “the tartofaner”. Some of these "jewels" were processed and shipped to big cities such as Rome, Milan and Genoa. The small family business has gradually grown over the years, and it continues to increase thanks to the hard work and dedication of the new generations. Showing great love for the land and indissoluble attachment to tradition, Longhi Tartufi gives special attention to the selection of truffles, to offer consumers high quality products processed according to traditional family recipes.
General Information: Sauces and creams allow amalgamating different foods, making them more compact and homogeneous. They are used to accompany meat, fish and vegetables or spread on bread or directly to season pasta. How to eat: As food accompaniment, you should pour sauce directly on the meal, at the preferred temperature, or spread it on toasted bread. As seasoning for pasta, you have to heat the sauce in a pan, wait until it starts simmering, and turn off the stove. Add drained pasta to the hot sauce and sauté in the pan over low heat for a few minutes. It can be dressed with a drizzle of olive oil.