When the days shorten and the mist rises off the Metauro, the most anticipated season of the year begins in our hills: white truffle season. Around twenty minutes from Fermignano lies Acqualagna, a town that has made this underground treasure its emblem.
Why here
The valleys of the Candigliano, Burano and Metauro rivers have limestone soils, woods of oak, poplar and willow, and just the right humidity: ideal conditions for Tuber magnatum Pico, the white truffle. But it isn't only white. Through the year people also hunt the black winter truffle and the summer scorzone, so in one form or another truffle is on local tables almost all year round.
The National Fair in Acqualagna
Every autumn Acqualagna hosts the National White Truffle Fair (Fiera Nazionale del Tartufo Bianco Pregiato), one of Italy's major food events. It runs over the weekends from late October to mid-November: stalls, a truffle market, local produce, cooking demonstrations and visitors from all over Italy and beyond.
Dates change every year, so check the official programme from the Comune di Acqualagna before you travel.
How to enjoy white truffle
White truffle is never cooked. It is shaved raw, paper-thin, at the very last moment over a warm, simple dish that lets the aroma bloom. The house rules are few:
- fresh egg pasta with butter or a drizzle of good olive oil, like tagliatelle;
- fried eggs or a light cheese cream;
- no garlic, no strong sauces, nothing that masks the scent;
- a crisp local white such as Bianchello del Metauro, or a young, light red.
At da Lola
In season, truffle finds its way into our kitchen too, over pasta rolled by hand each day, with a dressing that lets it speak. Ask us what's on when you book. If you're visiting the fair, stop by in Fermignano on the way back. We recommend booking, as the dining room fills up quickly on November weekends.
