From the forest to your table, with artisan control that enhances every aroma and ensures a gourmet sensory experience.
The Value of Quality
The truffle is one of the most refined symbols of Italian gastronomy—a small underground treasure that embodies flavor, history, and terroir. At Cibò, it’s not just an ingredient—it’s an experience crafted in every detail to guarantee authenticity and delight.
The truffle has always been a hallmark of Italian culinary sophistication: a subterranean gem infused with flavor, history, and a sense of place. It’s more than a delicacy; it’s the result of a perfect balance between the essence of the forest floor and human artistry—a wonder that transcends the plate.
Since antiquity, in Roman and Greek traditions, truffles have enjoyed an almost divine reputation—believed to have been born from water, heat, and lightning, the domain of Jupiter, and even considered an aphrodisiac elixir. During the Renaissance, they reappeared on aristocratic tables as symbols of luxury and taste—and even today, they are still regarded as the “king of the table.”
However, truffles are no empty luxury: they require special habitats, a perfect symbiosis with the roots of oaks, hazels, or poplars, and a remarkably meticulous selection process. At Cibò, we regard the truffle as much more than an ingredient—it is a multisensory experience. Care and authenticity accompany every stage of its journey, from forest floor to plate, offering a truly memorable gastronomic pleasure.
Truffle Varieties Selected by Cibò — A Kaleidoscope of Flavors, Landscapes & Seasons
In our intimate dialogue with nature, each truffle variety tells its own tale of taste, history, and terrain. At Cibò, selecting these varieties is an act of love: each is authentic, prestigious, with its own sensory profile and seasonality. Meet the three stars:
White Truffle of Alba (Tuber magnatum)
The legendary “diamond of cuisine,” with a pungent, evocative, and complex aroma—notes of garlic, cheese, honey, hay, and spices that no gourmet can ignore. It grows spontaneously in the Langhe, Monferrato, and Roero, only under highly selective natural conditions—making it a precious rarity from October to December zaguan.unizar.es.
Noble Black Truffle of Alba (Tuber melanosporum)
Known as “black gold,” this truffle enriches the winter table with its earthy, elegant, and versatile character. Its exterior is dark and rugged with wart-like texture, while the interior is marbled with brown-violet tones and intricate whitish veins. Its fragrance is delicate yet persistent, and its subtly sweet flavor makes it excellent for cooking. Harvested from December to March, it’s celebrated for its culinary presence and adaptability to risottos, meats, eggs, and sauces zaguan.unizar.es Wikipedia.
Summer Truffle (Tuber aestivum)
The refined summer alternative: with hazelnut aromas, delicate mushroom overtones, and a softer umami note. Ripening from May to August (and sometimes into early autumn), it is beloved for its versatility in fresh, contemporary dishes Dal Trifulè Wikipedia.
Summary: Senses & Seasons
| Variety | Organoleptic Notes | Harvest Season |
|---|---|---|
| White of Alba | Intense, garlic, hay, spice aroma | October – December |
| Noble Black | Delicate perfume, earthy-sweet flavor | December – March |
| Summer Scorzone | Fresh bouquet, hazelnut, umami undertones | May – August |
The Hunt: Artisanship, Respect & Precision — The Heart of Cibò’s Quality
Behind Cibò’s perfect truffle selection lies an almost ancestral ritual: the hunt. Here, every gesture is meticulously designed to transform a simple ingredient into a symbol of excellence and sustainability.
- The truffle dog: Nature’s delicate sniffer
The search is entrusted to Lagotto Romagnolo—an Italian breed renowned for its exceptional nose and gentle temperament. These dogs are the only breed specialized in truffle hunting, capable of locating truffles without harming them thanks to attentive, respectful training. Their delicate work pinpoints the truffle’s exact location without disturbing the surrounding area - Extraction: craftsmanship and environmental guardianship
Once located, the truffle hunter carefully digs it out using a small trowel. This ensures the mycelium, the rootlike network vital for future growth, remains intact. Every hole is immediately refilled, preserving soil fertility and the ecosystem’s life cycle. - Only the best: filtering for maturity and integrity
Excellence requires patience—only truffles that are fully mature and intact in shape and size are selected. Candidate truffles that are immature or overripe are returned to nature to complete their life cycle and help reseed the forest. - Sustainability that endures
This process is not only about quality, but also long-term environmental respect. Practices such as regulated harvesting permits, protected area respect, and terrain conservation are fundamental to preserving the ecosystem and ensuring the future of truffle growth Wikipedia.
Direct Control: The Artisan Path from Truffle Patch to Plate
At Cibò, we oversee every stage of the truffle’s journey—from selecting ideal truffle patches to presenting gourmet dishes. This strong connection to the land allows us complete control, guaranteeing unwavering freshness, authenticity, and uncompromised quality.
- Short supply chain & full traceability
With operations rooted in truffle-rich areas—particularly Alba, Lazio, and the Apennines—we monitor every phase from harvest to delivery. This “farm-to-table” approach ensures unrivaled freshness and integrity—hallmarks of gourmet excellence. - Careful on-site selection
Our direct selection lets us assess essential quality criteria—variety, maturity, size, and form—ensuring a superior product to elevate any dish with aromatic intensity and sophistication. - Territorial respect and sustainability
Local operations reduce transportation and preserve truffle habitats. Gentle extraction, land restoration, and selective harvesting reflect our commitment to the environment and tradition.
Why Cibò’s Method Stands Out
- Short supply chain → Maximum freshness, traceability, and authenticity
- On-site selection → Complete control over maturity and quality
- Territorial connection → Sustainability, environmental respect, transparent sourcing
In essence, directly selecting and producing our truffles empowers Cibò to deliver a gastronomic experience of true excellence—every aroma and slice tells a story of care, keenness, and passion.
Cibò’s Truffle at the Table—Craftsmanship Continues in the Dining Room
The value of our artisan-truffled treasure shines brightest in Cibò restaurants, where each dish becomes a bridge between nature, terroir, and conviviality. The same care and respect that defines our harvest is reflected in our kitchen, creating a fully immersive sensory journey.
- “Welcome home” is more than a slogan
In Cibò restaurants, hospitality is warm and familial. From table settings to ingredient choices, everything is designed to make guests feel at home. The settings are simple, genuine, and centered on convivial sharing. - Daily freshness, guaranteed authenticity
Our culinary philosophy champions quality: daily-fresh seafood, locally sourced produce, and carefully selected ingredients. This steadfast commitment mirrors the rigor we apply to our truffles. - Truffle as culinary heart
In every Cibò restaurant, our masterful truffle isn’t an accessory—it’s the star. Its striking elegance enlivens dishes that celebrate the refined simplicity of Italian gastronomy—a coherent, heartfelt expression of flavor, tradition, and artisanal care.
What Makes the Cibò Experience Unique
| Element | Distinctive Value |
|---|---|
| Home-like hospitality | Warm, unpretentious ambiance making every guest feel special |
| Consistent ingredient quality | Daily selection of fresh, authentic produce driven by Cibò’s philosophy |
| Truffle as centerpiece | Sensory star that enriches dishes with elegance and depth |
In Cibò, every bite of truffle marries artisanal excellence, Italian heritage, and authentic hospitality.
Curiosities for the Gourmet Enthusiast
- Historically, truffle hunting used pigs—but today it’s banned in Italy to protect the environment; now only trained dogs are used.
- The white truffle of Alba is among the most precious foods in the world—it has fetched stunning prices at auctions, confirming its international culinary fame.
- Italian laws rigorously regulate truffle harvesting and commercialization—safeguarding rare species and their habitats.
6. Why Modern Gourmets Adore Cibò’s Truffle
- Guaranteed origin
Thanks to a tightly controlled supply chain, each truffle follows a traceable and mindful path from forest to plate, underscoring the product’s transparency and singular quality. - Aromatic freshness without compromise
Perfect maturity, careful selection, and swift delivery allow every slice to release intense, lingering aromas—an olfactory experience of the highest order. - Real sustainability
Respect for landscapes, nature’s timing, and truffle habitats translates into ethical, conscious sourcing that elevates taste without harming the environment. - Authentic multisensory experience
Every bite is a sensory journey: aroma, texture, flavor, and terroir’s story intertwine to deliver a gourmet memory that lingers.
“Cibò’s Masterful Truffle: The Meticulous Artisan Selection That Makes the Difference” is more than a culinary narrative—it’s a promise of authentic excellence. We invite those in pursuit of quality and authenticity to transform their curiosity into a tangible delight.
Experience genuine gourmet truffle. Reserve your table at Cibò today and let the unique aroma of our lovingly selected truffles transport you.
