It all began between the 50s and 60s of the twentieth century, when conifers were planted in the coastal strip of Campania (in particular, on the Caserta and Salerno coasts) to protect the coasts from sea currents, safeguarding the crops. And here the truffles have borne fruit: to be precise, the Bianchetto truffle (Tuber borchii vittadini the scientific name).
And today the Bianchetto truffle from the coastal pine forests, in particular that of Castel Volturno, officially enters the National List of traditional agri-food products (Pat), thanks to the commitment of a team of professionals and the activity of the Campania Region, in particular of the Agriculture Councilor.
Highly appreciated at the table by virtue of its garlicky, spicy, persistent and penetrating flavour, which increases in intensity as maturation progresses, it is harvested from January 1st to April 30th: a few grams give a note of flavor to any dish.
In particular, it is excellent to use raw – thinly sliced - or to flavor hot dishes such as soups, eggs and omelettes. Again: for creaming risottos together with butter or cheese or as a condiment for pasta or to flavor canapés and bruschetta.
And as part of a pilot project for the establishment of truffle plants, a thousand hazelnut, holm oak, hornbeam, Aleppo pine, English oak and downy oak plants have been planted in the Castel Volturno pine forest: they are “mycorrhised” species, as they say in jargon, with the Bianchetto truffle and they could help re-evaluate the area.
“This is an important result, which recognizes the work of protecting and valorising a truffle of which Campania is one of the major national producers”, explains Leda Tonziello, vice president of the “Domizia” association, one of the entities directly involved in the ‘process. “A step – she adds – which is part of the restoration activity of the Castel Volturno pine forest with natural essences of the Mediterranean machine and which passes through small experimental plants for the recovery of the plants, which by now had dried up”.
