Time.news – The Molise region is growing as a collection destination for truffles, increasingly becoming the new destination for quarrymen and enthusiasts. A trend, not yet clearly emerged, but which “risks”, in the long term, to overshadow even the most famous and famous Alba in Piedmont: to date, in fact, Molise owns 40% of the national collection of truffles and 80% of the production goes to export. A little known economic data and with a very important value because it can count on a very valuable product that few other regions can have: Molise is in fact far from any infiltration and industrial pollution.
This is the market trend that records and communicates “MoliseFood”, a project to promote food and wine and tourism quality aimed at making known the “Made in Molise”, with employment development in the coming months: a possibility that will give a breath of fresh air to ‘ regional and national economy in this period of health emergency caused by Covid-19.
The “MoliseFood” business project, born two years ago with the involvement of about 20 farms and a basket of products of food and wine excellence and identity of the region, can count on a current development plan that sees three food and wine stores open in Rome and a fourth on the finishing straight in the Parioli area of the Capital, with the aim of expanding into Italy (Milan, Bologna), Europe (a sales point already active in Spain, Seville) and the United States, without forgetting the Chinese market, in compliance with the rules governing the health emergency.
Molise truffles
From the “MoliseFood” report it emerges that in the Molise area the production of truffles is 50 quintals between bianchetto and others, while that of white is between 30 and 70 quintals. That of black summer truffle is 300 quintals per year. From a territorial point of view, the white truffle is very common in the humid valleys located in the innermost areas of Isernia and Campobasso. In particular, the areas best known for the presence of white truffles are Carovilli, S. Pietro Avellana and Capracotta, in the province of Isernia, and Bojano in the province of Campobasso.
In the drier areas of Molise, on the other hand, the scorzone is collected, a truffle with a globular shape, with the outside called black rind with warts in the shape of pyramids striped in a transversal manner. The pulp varies from light hazel to brown and is crossed by numerous white veins. In the same area there is also the Uncinato, a black truffle with pyramid-shaped warts, the pulp is initially whitish then becomes hazel and finally brownish.
A growing trend and “most of the 87 restaurateurs of Molise origin who operate in Rome – reports Francesco Caterina, general manager of MoliseFood – have chosen our shops to buy truffles”.
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