Pieve del Grappa is the homeland of the Monte Grappa truffle, an authentic gastronomic treasure destined to grow into a small virtuous economic circuit. From pizza to rabbit roulade, from pasta to gnocchi, the Grappa truffle is about to make its grand entrance into the culinary world. The varieties include the black summer truffle (scorzone), the hooked truffle, and the prized black truffle, available in both summer and winter versions.
It all begins with a genealogical research conducted by the Ceccato family of Crespano del Grappa. Through documents dating back to 1780 from the State Archives of the Venetian Republic, a fascinating portrait emerges of a local event dedicated to the truffle, a sort of small fair that enlivened Crespano.
This period is also documented in a "food and wine" guide published in Belluno in the 19th century, which mentions "tartuffole" and reveals the spread of this product in a territory that extended from Cornuda to Romano d’Ezzelino, suggesting the existence of a local truffle market.
However, wars and habitat transformations cast a shadow over the truffle. The area, once lush, became barren and deprived of woods due to poor conservation practices and the need for grazing and hay for livestock. “Until 30 years ago,” as testified by Bruno Ceccato, studies on truffle presence in Veneto considered the Treviso area of little importance because of soil characteristics. Photographs from the time show the Grappa Massif completely stripped of forests. In this context, the truffle was forgotten. In 2014, a group of local enthusiasts, led by Bruno, brought the truffle back to life, immediately recognizing the potential of this great discovery, founding the "Tartufo del Grappa" association and registering the related trademark. Among the Association’s goals is also the inclusion of the truffle among the typical products protected by the Grappa Mab Biosphere.
Currently, the association relies on expert authorized truffle hunters, but the future looks bright, with opportunities for new gatherers and the introduction of new products, such as truffle-infused cured meats and cheeses, in addition to oil, butter, and sauces that are already available in small limited productions and appreciated by renowned local chefs. Furthermore, a collaboration is underway with the olive mills of Pove del Grappa, involving farmhouses and restaurants in the area in this continuous experimentation.
