Stella and Peppe, the truffle hunters

At the first light of dawn the smell of coffee intoxicates the air of the whole house, while outside the humidity of the night still pervades the air making it pleasantly sparkling, Stella, a little white Lagotto, inside her own " house ” is there waiting quivering and the call arrives on time as every autumn morning.

We are in the heart of the central Apennines and more precisely in a small, enchanting Abruzzo valley, ready to go hunting for the King, the Tuber Magnatum Pico or more simply the White Truffle.

The typical day of a truffle hunter starts very early in the morning and after a fleeting breakfast, the dog is loaded into the car and heads to what the hunter considers places worth exploring, places kept secret even by the most trusted friends.

After a few minutes of driving, we arrived at one of these places and Stella, always eager to start, anxiously awaits the opening of the tailgate to finally be able to start her favorite game, the treasure hunt.

On these autumn mornings going to the woods gives unique emotions: the leaves of the trees are tinged with yellow, red and orange and nature is full of magic and beauty, you can admire the foliage, the phenomenon for which plants they are coloured and the landscapes are transformed into a coloured palette.

The carpet of multicoloured leaves, which covers the ground, caressed by the morning dew, is a delight for the eyes and the soul.

The scents of the forest are more intense and warm, the scent of mushrooms, which grow luxuriantly, alone or in families in the shade of chestnut and oak trees, the smell of moss which, with its intense green color enriches the color palette autumn in the undergrowth and then there are chestnuts, https://www.gpourplanet.com/blog/2020/12/1/the-chestnut-queen-of-the-apennines, undisputed queens of this area.

It is within this romantic canvas that the search for the Tuber Magnatum takes place, a magical place, which seems to escape our human understanding, with its slow times, marked by long pauses, interrupted only by the sounds of Nature, the chirping of the birds, the sound of the streams, the light breath of the morning breeze; spectators of a unique show.

The relationship between the two interpreters of this story, Stella and Peppe, is deeply empathetic. The two have a dense and close dialogue and beyond words, they speak with gestures and looks. Often the dog advances running, anticipating the human steps that advance in the damp and leafy ground; he turns back, struggles, but never loses sight of his companion. They never go away, like precious gifts for each other.

Intrigued by the scent that comes from the ground, crosses the leaves, Stella begins to compulsively dig, waiting for the arrival of the companion which in turn, begins to dig around the truffle, first with his bare hands and then with the Vanghino, always with delicacy and decision, until he frees him.

Peppe, with dirty hands cuddles Stella for the excellent work, caressing her and offering her biscuits, a ritual that is repeated every time a truffle is found.

Truffles grow a few inches down in the earth, in symbiosis with the roots of hardwood trees like oaks, chestnut, hazelnut and hornbeam.

The research goes on for most of the morning, “beating” different places, most of the times bristly and thorny, but always with the enthralling enthusiasm of Stella that animates this game.

The white truffle must awaken something primal in those who eat it, the Truffles are the true fruit of the earth, more rare and precious than any other edible root, tuber or mushroom. There is no other flavour like them on earth, which is perhaps why they are so often described as heavenly.

Definitely, tasting the white truffle on a delicious dish is an unforgettable experience but, looking for it is simply a unique experience.

The Harvest, its charm its history.

The harvest is the moment in which the grapes, grown in the vineyard throughout the year, are harvested and taken to the cellar to begin the winemaking process, which with the alcoholic fermentation of the sugars contained in the ripe berries will transform the must into wine.

The harvest represents not only an annual event linked to work in the vineyard, but also a ritual inserted in agricultural traditions throughout Italy and has always brought with it a great charm and has both historical and anthropological value, inherent in social sharing and in the territory.

The historical and anthropological value of the harvest dates back to very ancient times and has been handed down from generation to generation through agricultural work methods and peasant traditions, as well as for the importance of its cultural and traditional aspects that distinguish the harvest as an annual work event and social sharing in the territory.

In many respects, the harvest still takes on a ritual moment today, has a rather strong social and communion meaning, in which men and women come together and work together for the same goal. The social and ritual role that characterizes the harvest was even stronger in recent decades, when friends, relatives and neighbors gathered in the vineyards, all working together in the vineyards and then celebrating with a rich banquet.

Here we are in the heart of Abruzzo, the green region of Europe, not far from Campo Imperatore, in a territory that has proved generous for the properties of the land and for the climate, which, working together, allow these vineyards, mostly Montepulciano, to produce a full-bodied and warm wine, just like the territory that hosts it.

Respect for nature, care for the territory, the use of only natural fertilizers, allows the vine to be cultivated in its habitat, with the spontaneous herbs that grow around it, with a developed biodiversity, the plant is thus able to produce fruit balanced that express all the typical characteristics of the territory in which it grows. The wine obtained, completely organic, is a healthy, natural and genuine product that respects not only the environment and the ecosystem but also protects the health of those who consume it, the producer himself and those around us, being devoid of any component chemical inside.

There are numerous difficulties encountered in cultivating an organic vine; difficulties that recur every day, especially when the critical years put the producers under pressure who, to protect the harvest, must use only natural products. This, however, always leads to improvement and to give the best every year to offer a wine that is 100% organic and healthy.

To naturally combat the diseases that can affect the vine, copper is the product that best adapts to this need, within the limits allowed by law. The vine is a plant that tolerates this natural component quite well but it is still a product that is dispersed in the soil.

After the grape harvest, we proceed with the pressing.

Once the peasants crushed grapes in tubs with bare feet.

Today it is carried out using machinery called '' destemmers '' which allow the elimination of the stalks before they pass through the rollers, reducing the risk of crushing them and releasing the bitter and astringent vegetable juice.

The must is then placed in large vats to ferment for about a week.

The fermenting must is left in contact with the skins and seeds that release the typically red color and tannins.

Finally, there will be the racking followed by aging which consists in decanting the wine, purified from the solid residues and the marc into the barrels, where a second fermentation and a further transformation of the residual sugar take place.

Those who, like us, are lucky enough to go and visit a vineyard, have the wonderful opportunity to grasp the enchantment of Nature that dominates and determines everything , an opportunity to witness one little special story made of simplicity and tradition.