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Truffle time in Valle del Metauro
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| The Valle del Metauro near the city of Pesaro in the Marche region on the central-eastern coast of Italy is one of the most famous truffle producing areas in Italy. Sant'Angelo in Vado and Acqualagna in a stretch of Apennine Mountains constitutes the hubs of this activity, although fairs and festivals devoted to this precious tuber can be found just about everywhere during the months of October and November. |
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Black or white, truffles absolutely thrive in the high reaches of the Valle del Metauro (in the province of Pesaro-Urbino in the north of the Marche region). Thanks to its climate, soil conditions and unique flora, the stretch of Apennine Mountains near the city of Pesaro represents an ideal habitat for the production of truffles, which tend to grow best near oak, hazelnut, poplar and willow trees at an altitude of between 200 and 700 meters above sea level.
The area is dominated by splendid natural landscapes, as well as containing the evocative monuments and remnants of an historic and artistic past of great importance; two further reasons for visiting this magnificent part of the Marche region.
Sant'Angelo in Vado and Acqualagna (both just a few km from the city of Urbino) are the home of the white truffle (Tuber Magnatum Pico). Gathered between October and December, it is the most highly prized variety of truffle, never costing less than a whopping 500 Euros per kg. The white truffle is eaten only raw, cut into very thin slices, to add zest to antipasti, tagliatelle, meats and fondues.
Between November and March, once again in the area around Acqualagna, they harvest the black winter truffle (Tuber Melanosporum), also referred to as the Nero pregiato (precious black truffle); it is the most highly esteemed variety after the white truffle. The Nero pregiato, with its pleasant taste and not excessively pungent aroma, is eaten preferably cooked.
Other varieties of truffles exist, of course, and although they are less highly sought-after and expensive, they are still quite good. All you have to do is go down the valley a bit to a place called Fossombrone, in the middle reaches of the Valle del Metauro, between Fano and Urbino. Here, between January and March, they gather a truffle known as the Bianchetto or Marzuolo (Tuber Albidum Pico), which is cooked and eaten in the same ways as the more valuable white truffle. From the beginning of summer to the end of the autumn (June to December) the black summer truffle is gathered, a variety commonly referred to as the Scorzone (Tuber Aestivum), which can be cut into very fine slices and eaten raw, or chopped finely and lightly sautéed with a little olive oil and garlic, creating an aromatic mixture that is used to add flavor to first and second courses as well as fried foods and egg dishes. |
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In the period between October and November the Valle del Metauro attracts tens of thousands of truffle-lovers, expert truffle gatherers and people who are simply eager to know more about this highly valuable tuber. Acqualagna and Sant'Angelo in Vado boast the most important truffle fairs, but various truffle festivals and events can be found just about anywhere in this region and the local restaurants compete fiercely with one another in their efforts to come up with unique, irresistible delicacies.
The cuisine found in Montefeltro, in the province of Pesaro-Urbino, has conserved its authentic peasant roots. Wholesome and brimming with flavor, it has been influenced by the cooking traditions of the Romagna region further to the north of Marche, although the area is still quite tied to the ingredients and preparations typical of the Apennine Mountains. There is a wide array of traditional local food products: cheeses, such as the renown Casciotta d'Urbino, and tangy pit cheese, available in a number of variations, depending on the zone of production; delicatessen meat products, such as the outstanding Carpegna prosciutto; and desserts, one of the most typical being Bostrengo, an autumnal preparation made with a variety of ingredients, from stale bread to walnuts, from chocolate to spices.
Along with the standard Tagliatelle with truffles, tourists deciding to spend an autumn weekend in the upper reaches of the Valle del Metauro can count on enjoying excellent egg-pasta dishes, all sorts of omelets (especially ones made with vegetables), passatelli and cappelletti pasta specialties (served both in brodo, i.e. in steaming meat stock, or asciutta, i.e. drained and topped with a sauce) and a variety of roast meats; when it comes to the latter category, without a doubt, the most representative dish is the famous rabbit wrapped in bacon, characterized by the tantalizing, piquant aroma of dill. |
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 Ristorante del Furlo
Via Flaminia, 66
61040 Passo del Furlo di Acqualagna (PU)
Tel. +39 0721 700096
Fax. +39 0721 700117
Internet site: www.anticofurlo.it
Closed: Monday evenings and Tuesdays
Seating capacity: 2 dining rooms for 20 people, 1 for 45
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