Located in the heart of Umbria, Italy, Il Tartufo di Paolo is a family business led by Giampaolo (Paolo) Menichini. Rooted in truffle hunting since the 1980s, today Paolo and his son Emanuele continue that work, with each truffle hand-selected and graded for firmness, structure, and aroma.
The range spans fresh seasonal truffles, alongside a selection of oils, salsas, and preserved products developed using traditional methods. The focus remains on preserving the natural character of the truffle, with clean, well-defined flavour and consistency across seasons.
In the kitchen and throughout the truffle seasons, simplicity works best ... shaved generously over warm pasta, worked into roasting juices, or simply microplaned over buttery scrambled eggs.
Truffle Selections & Seasons:
Spring Truffle (Tuber Albidum): January - April (Peak: March)
Summer Truffle (Tuber Aestivum): May - September (Peak: July)
Autumn Truffle (Tuber Uncinatum): October - December (Peak: November)
White Alba Truffle (Tuber Magnatum Pico): October - December (Peak: November)
Winter Truffle (Tuber Melanosporum): December - March (Peak: January)
