Nero di Bagnoli Irpino (Tuber mesentericum) 1kg

Nero di Bagnoli Irpino (Tuber mesentericum) 1kg

The Nero di Bagnoli Irpino is one of Italy’s most respected regional black truffles, celebrated for its powerful aroma, unique character, and deep cultural heritage. Harvested in the chestnut forests surrounding Bagnoli Irpino, a historic town in the Campania region, this truffle represents a proud regional identity that has been cultivated, celebrated, and protected for generations. Though botanically classified as Tuber mesentericum, the Bagnoli variety stands out as a premium selection thanks to its exceptional aroma, local tradition, and consistently high quality.

Bagnoli Irpino is famous throughout Italy for its truffle festival, the Sagra del Tartufo di Bagnoli, where locals gather each year to celebrate the region’s agricultural excellence. The town’s altitude, soil composition, and humid forest microclimates create ideal growing conditions that develop the truffle’s distinctive aromatic profile. Unlike other mesentericum truffles, which can vary in intensity, the Bagnoli variety is renowned for its strong, persistent scent—a blend of earthy notes, hazelnut, autumn leaves, and its signature hint of iodine. This bold aroma makes it instantly recognizable among connoisseurs and highly appreciated in regional cuisine.

Visually, the Nero di Bagnoli Irpino displays the classic characteristics of mesentericum: a rough, dark outer surface and a beautifully marbled interior with fine white veins running across a rich brown flesh. Its texture is firm and consistent, allowing chefs to shave, grate, or slice it cleanly. When warmed gently, its aroma intensifies, making it ideal for enhancing hot dishes and aromatic preparations, as well as for truffle-infused butters, sauces, and artisanal gourmet products.

In the kitchen, this truffle offers extraordinary versatility. Its bold flavour pairs naturally with traditional Italian dishes such as handmade pasta, risotto, meat-based ragù, egg preparations, polenta, and roasted vegetables. It shines particularly well with chestnut-based dishes—a reflection of the forests in which it grows. Even simple recipes, such as truffle-infused eggs or a warm truffle bruschetta, become exceptional with the Bagnoli variant, thanks to its intense and lingering aroma.

At Dr-Truffle.ch, we work with trusted Italian suppliers who specialise in the Bagnoli Irpino region. Each truffle is harvested at full maturity between October and February, ensuring that only the most aromatic specimens reach your kitchen. Every order is carefully cleaned, selected, and prepared for immediate shipment, guaranteeing peak freshness and optimal flavour upon arrival.

The Nero di Bagnoli Irpino offers a perfect balance between premium quality and regional authenticity, making it an excellent addition to any gourmet selection. With its strong aroma, rich cultural background, and distinctive flavour profile, it stands as one of Italy’s most captivating truffle traditions—a true expression of regional excellence.