Swiss Farm operates in the Pareto area, on a private plot of 15 hectares.
Reliability, direct contact with the customer, product quality and prompt delivery are the characteristics that distinguish us and make our brand appreciated.
Truffle
The origins
Pareto is in Piedmont, in the lower Langhe on the border with Liguria.
We are in a country that can include its territory in the regional map of fine soils,
suited to the search for truffles.
Curiosity
It is to all intents and purposes a fungus, of an underground type, that is, it is born and develops underground.
The growth of the truffle requires types of soil with certain morphological and chemical characteristics and, like all mushrooms, not having chlorophyll and not being able to synthesize nutrients independently, it needs an alternative way to be able to feed.
Hence the need for the truffle to "ally" with arboreal or shrubby plants.
It is a real symbiosis between the truffle and its host, because the first absorbs from the roots the sugars necessary for its nourishment and returns to the second mineral salts in a relationship of mutual help.
Reproduction occurs as for all mushrooms through the spores but the truffle faces one more difficulty than its surface relatives: it is underground and
it cannot benefit from wind and air currents in order to propagate them.
Mother nature, ingenious as always, has therefore given the truffle a strong smell capable of attracting animals.
These se nourish and propagate the spores through digestion, guaranteeing the truffle greater chance to reproduce on soils congenial to its life cycle.
Our products
White truffle "Trifola"
(Tuber Magnatum Pico)
Flavor and aroma: very intense, characteristic, reminiscent of methane gas, very pleasant, it is almost always consumed raw, not suitable for cooking as the flavor and aroma alter rapidly.
Harvest: from September to the end of January.
Soil characteristics: marly, marly-clayey, marly-calcareous, sandy-loamy, deep and humid in summer. It forms between 0 and 30-40 cm up to a maximum of 1 meter, in symbiosis with plants such as oaks, downy oaks, white willows and willows, white poplars, black poplars, cypress poplars and lime trees. .
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Bianchetto "Marzuolo" truffle
(Tuber Albidum Pico or Tuber Borchii Vitt)
Flavor and aroma: it has an intense odor and a strong and penetrating flavour, which tends to be spicy and recalls, even more than the precious one, the scent of garlic.
Harvest: from mid-January to March.
Soil characteristics: prefers habitat
different, as well as different soils (sometimes even very dry); it can be found both in flat areas and on hills and, sometimes, even at an altitude higher than a thousand meters above sea level.
Black summer truffle "Scorzone"
(Tuber Aestivum Vittadini)
It resembles the prized black truffle, but stands out because when cut, the gleba has a dark yellow colour. The surface has almost pointed warts. This variety can reach considerable sizes.
Flavor and aroma: pleasant and delicate scent of fresh mushrooms. Usually it is quite weak and therefore it is preferable not to cook it, perfect to consume on cold dishes on hot summer days.
Harvest: from mid-June to early September.
Soil characteristics: it prefers calcareous soils but is also found in fairly clayey soils. They form a few centimeters deep in symbiosis with plants such as the Aleppo pine, Domestic Pine, Downy Oak, Holm Oak, Black Hornbeam, Hazel and Turkey Turkey.
Black winter truffle "Trifola nera"
(Tuber Brumale Vittadini)
It is easily confused with fine black. The surface is black-brown in color with small warts, while the glebe is dark with marble veins.
Its economic value is half that of the prized black truffle.
Flavor and aroma: it is fine and pleasant although not very pronounced.
Harvest: from mid-November to the end of March.
Soil characteristics: it prefers calcareous, permeable soils with high porosity, they are created at a variable depth of approximately 5 and 30 cm in symbiosis with plants such as the Aleppo pine, the European pine, the downy oak, the holm oak, the black hornbeam, the hazel and the Cerro.
Prized black truffle
(Tuber Melanosporum Vittadini)
It is also known as the Norcia truffle, the Spoleto truffle or the Perigord truffle.
The surface is blackish brown with rusty red shades, the glebe is light with light and thin veins. The rounded shape with warts or lobes. After the white truffle, this species is the most prized.
Flavor and aroma: pleasant and delicate, often very intense but attenuates with cooking; the flavor is delicious and characteristic.
Harvest: from mid-November to the end of March.
Soil characteristics: it prefers calcareous, permeable soils with high porosity, which are created at a variable depth of approximately 5 and 30 cm in symbiosis with plants such as Downy Oak, Holm Oak, Turkey Turkey, Common Hazel, Hornbeam.
Hooked black truffle "Winter Scorzone"
(Tuber Uncinatum Chatin)
Flavor and aroma: they are delicate, balanced, well definable, characterized by notes of hazelnut, porcini mushroom and parmesan.
Harvest: from October to December.
Soil characteristics: it is found in symbiosis with Turkey oak and beech plants at an altitude ranging from 1000 to 1300 m above sea level with soils rich in humus and clay, humid environments where the sun's rays struggle to reach.
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Moscato truffle "Nero forte"
(Tuber Brumale Moschatum)
Flavor and aroma: it smells of strong musk, very characteristic and the flavor is a little spicy.
Harvest: from mid-November to the end of March.
Soil characteristics: it prefers calcareous, permeable soils with high porosity and also rich in humus and are created at a variable depth of approximately 5 and 30 cm in symbiosis with plants such as the Aleppo pine, Domestic pine, Downy oak, Holm oak, Hornbeam Nero, the Hazelnut and the Cerro