Trufapasión is passion for truffles. It is the respect for this product and all others used in our project. It aims to collaborate with producers and craftsman and show them dignity, to respect the natural environment and to protect local produce because food heritage is the base and driving force of rural life.
Trufapasión unites passion for a unique product, the truffle, with other products that make up our food culture.
The innovation in the presentation and the meticulous care shown to our products are objectives that mark out a trend within the current food scene.
There is an intriguing world of social, economic and cultural facts surrounding this highly-prized and magical delicacy. The truffle is a special type of fungus. It lives its whole life underground in the often challenging Mediterranean climate, acquiring exceptional and totally unique sensorial qualities. It is the result of the symbiosis of a fungus and the roots of vegetal species such as the oak, kermes oak, holm oak or hazelnut tree. The outer surface (peridium) is black and knobbly while the inside (gleba) is black when mature with fine white veins distributed irregularly over the surface.
The black truffle season is from November to March. To enjoy the organaleptic qualities revealed by truffles at their optimum moment is simply one of the best experiences; like winning a much-coveted prize.
The black truffle is a natural gift and the result of the biodiversity of the Mediterranean climate. We feel fortunate to live on this part of the planet. We look after our forests and our environment to ensure that the rich culture of the truffle is here to stay.