The Marche Region focuses on the truffle brand as an environmental and cultural appeal, in anticipation of a restart of Italian and international tourism which sees in the gastronomy of truffles a call of great hedonistic charm.

“Accademia del Tartufo nel Mondo and the prized tuber of the Marche will be ambassadors of the Marche for internationalization strategies”.

With this sentence, the Vice President of the Marche Region and Councilor for Agri-food and Internationalization Mirco Carloni, launches a strong signal of revival of the Marche through the prince of the kitchen and king of the table: the truffle; also indicating perspectives and programs that from June onwards will be able to promote truffles in the Marche in the world.

“Truffles”, continued Carloni, “is an ecological indicator and, in the Marche region, we can taste it all year round. All eight edible types are present in our Region and through the Truffle Academy in the world, we can tell the beauty of the territories and places where the truffle is born, thanks to a healthy and genuine agriculture for an international appeal of a wealthy tourism and demanding”.
From the prized black truffle of the Piceno, to the white of Acqualagna and Sant’Angelo in Vado, the bianchetto in Fossombrone and the tuber aestivum in the Montefeltro: the whole Region offers a versatility and polyhedricity of cultural, tourist, environmental and gastronomic dimensions that present the Marches as a Region in the plural and characterize it as Italy in a single Region.

The Marche must throw its heart over the obstacle and have the courage to open up to the world and narrate its identity, through a promotion that privileges the villages, valleys and hills, as well as the beauty of the Adriatic.
«And», continues Carloni, coming from a family of restaurateurs himself, «alongside truffles the great wines of the Marche must also make a fine show; from a Bianchello del Metauro to a Verdicchio di Matelica up to a Pecorino di Offida, so that these great wines of our land can court and flank truffles even on the beaches, perhaps combined with the wonderful fish of the Adriatic. I am thinking of a cream of chickpeas or beans with just seared baby squid and a grated black truffle, but also a risotto with crustaceans and truffles and for the great gourmets, a turbot baked in the oven with copious tuber aestivum ».

From the prized black truffle of the Piceno, to the white of Acqualagna and Sant’Angelo in Vado, the bianchetto in Fossombrone and the tuber aestivum in the Montefeltro: the whole Region offers a versatility and polyhedricity of cultural, tourist, environmental and gastronomic dimensions that present the Marches as a Region in the plural and characterize it as Italy in a single Region.

«Fish and truffles» exclaims the Director of the Truffle Academy in the world Giuseppe Cristini: «it can really be a great claim for a summer appeal for tourists and gourmets, in our restaurant by the sea».