Truffles from the Heart of Italy
The origins of “La Madia Regale” products come from a noble and learned French traveler: Mr Antoine Claude Pasquin. In the first half of the nineteenth century, during his trip through Italy, he was fascinated by the extraordinary beauty of Umbria and by the goodness of Umbrian products. Through tasting the traditional dishes, he discovered the value of the truffle: that it could be used to enrich any dish, from meat to fish to semolina pasta. From that moment on, the French alchemist had just one wish: to bring with him his extraordinary and exquisite discovery, the Truffle.
La Madia Regale was born to satisfy the pleasure of discovery and let food lovers worldwide enjoy quality truffle products and the traditional flavors of Umbrian specialties. Using updated technology, allowed La Madia Regale to exalt the natural features of their products and preserve their original taste, free from additives and preservatives. Thanks to the updated technologies and the scrupulous production planning La Madia Regale is able to produce large quantities and guarantee both the quality and the food safety requested by the International Standards of IFS and BRC.
All raw materials are meticulously selected: from truffles to mushrooms, high quality meats to olive oils, tomato pulp to spices. The homemade gastronomical tradition with its secrets, recipes and flavors is the real reference point for our chefs during the preparation of our creams, sauces, spreads and condiments. The continuous search for new combinations, the balance of the ingredients, flavors and the traditional cooking process are just some of the factors which make our products so tasty.
About Umbria Region
The Umbria region is located in the heart of Italy, its capital is Perugia and is named after the Umbri tribe, who settled in the area in the 6th century BC.
Over the years, the region has not let its heritage and ties to the past disappear, but has favored the recovery of the products and dishes that have formed the basis of eating habits since the Middle Ages.
Without a doubt, the leader among the most esteemed products is the truffle, the true regional glory, and the protagonist of countless recipes and dishes from almost every restaurant and market in the region: "Tartufo nero de Norcia y Spoleto" (Tuber melanosporum vittadini ) (from November to March) and “tartufo bianco" (Tuber magnatum albi) (October to December).
Umbria is also considered one of the regions with the longest tradition in oil production: cultivation dates directly to the Etruscans, the first to cultivate the olive tree in Italy. Umbro oil is robust in body, emerald green in color, intensely fruity and lingering aroma of fresh olives and freshly cut grass, with a slightly spicy point.
Umbria is actually the single biggest producer of truffles in Italy. We have many black truffles, both winter and summer, but we also have white truffles and the white Spring truffle called bianchetto.
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