Sensory Analysis of Truffles
Discover the history and organoleptic properties of the Truffle.
A guided experience to learn how to recognize a truffle, analyzing its color, texture, and aroma using sight, touch, and smell.
Ideal for enthusiasts, tourists and groups, even international ones.
The activity is conducted by experts from the National Truffle Studies Centre , trained to accurately classify the sensory characteristics.
Alba White Truffle (available from October to January)
Black truffles (available all year round except May).
View: the first evaluation
Examine the color and shape of the truffle to determine its freshness and ripeness.
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Smell: the heart of the truffle
The scent reveals quality and freshness. Intense, natural, and recognizable notes.
Touch: consistency and compactness
Pressure on the peridium reveals integrity and resistance.
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Led by experts
Truffle judges trained by the National Truffle Studies Center will guide you through a rigorous, engaging experience accessible to all.
Practical information
Activity duration: approximately 1 hour and a half
Maximum capacity: 24 people
Language interpreter: available upon request
Sensory analysis of the Alba White Truffle: available from October to January
Sensory analysis of black truffles: available all year round except for the month of May.