Sensations, aromas, and flavors of autumn, awaiting the new wine.

Discover the perfect marriage between these two Marche gastronomic excellences and enjoy refined dishes or appetizers made with Lacrima di Morro d’Alba wine and Acqualagna Truffle.

“The Festival aims to celebrate the two ‘delights’ side-by-side: a wine, a ‘young’ protagonist among the dinner table masters, granted DOC status in 1985, and a long-standing veteran, one of the most desired and sought-after stars on the banquet stages throughout the millenary history of gastronomic civilization.”

LACRIMA DI MORRO D’ALBA DOC
The following producing wineries from Morro d’Alba are present at the exhibition stands:

• BADIALI & CANDELARESI
• FRATELLI BADIALI
• MARIO LUCCHETTI
• STEFANO MANCINELLI
• MAROTTI CAMPI
• ROMAGNOLI
• VICARI NAZZARENO E VICO
• STEFANO BOLOGNINI
• TENUTA DI FRA’
• CANTINA CANDELARESI

During the Festival days, wine glasses (with holder) will be available, allowing for free tastings at all participating Wineries present at the stands.

ACQUALAGNA TRUFFLE (FRESH OR PRESERVED)
The Truffle is a hypogeous fungus, growing underground in symbiosis with the roots of trees such as oaks, holm oaks, walnuts, linden, and chestnuts. Each type of plant confers a different characteristic to the truffle; for example, the best truffles are found near oak trees.

It is a fruit of the earth known since ancient times. There is evidence of its presence in the diet of the Sumerian people and during the time of the patriarch Jacob around 1700–1600 BC.

The varieties are distinguished by their organoleptic properties, shape, size, harvest period, and area of origin. The characteristics of color, flavor, and aroma of truffles are determined by the type of trees under which they develop. Their shape, however, depends on the type of soil. Their commercial value depends on their organoleptic properties and the difficulty of finding them.

In cuisine, the uses of the various species are varied: all, however, tend to exploit their very pleasant and unmistakable flavor to aromatize foods and preparations. The main use is undoubtedly direct application in first courses, appetizers, and meats (black truffle is preferable cooked and in substantial quantities, while white truffle is usually grated raw and in minimal quantities).

When speaking of the Acqualagna truffle, we mainly refer to the “Precious White Truffle,” although almost all species present in Italy can be found in Acqualagna, which is the only territory that has fresh truffle available all year round:

• WHITE TRUFFLE (Tuber Magnatum Pico from October 1st to December 31st)
• PRECIOUS BLACK TRUFFLE (Tuber Melanosporum Vittad from December 1st to March 15th)
• SUMMER BLACK TRUFFLE or “scorzone” (Tuber Aestivum Vitt from May 1st to December 31st)
• BLANCHETTE TRUFFLE or “marzuolo” (Tuber Borchii Vitt or Tuber Albidum Pico from January 15th to April 30th)

OTHER TYPICAL PRODUCTS AVAILABLE

• Oil
• Mushrooms
• Campofilone Pasta
• Honey
• Chocolate
• Jams
• Dried fruit
• Spices and herbal teas
• Marche Specialties
• Specialties from other regions