A Masterclass in Truffle Hunting
Words by
Sphere Editors
23rd February 2026
Matteo Temperini, executive chef behind the two Michelin-starred Ristorante Campo del Drago at Rosewood Castiglion del Bosco, shares his extensive truffle hunting knowledge.
The summer scorzone truffles are black on the outside and ochre on the inside, with a softer flavour, while black winter truffles have a strong depth of flavour and are incredibly versatile. The classic white truffles are the rarest and have spectacular marbling and a very earthy, pungent aroma. From March until May, marzolino truffles can be found; they are smaller and coarser, with a slightly nutty flavour.
Executive Chef Matteo Temperini, Ristorante Campo del Drago at Rosewood Castiglion del Bosco.
In your opinion, what is the most prized truffle in the world and the best way to use it?
White Alba truffles are known as the diamonds of the culinary world because they are both rare and delicate. They are best served thinly shaved over pasta, eggs or meat, or over a rich, egg-based sauce.
Can you describe a recipe from the hotel that uses truffle and that we could make at home?
Braised meat tortello which is topped with black truffle is a popular dish on the menu. The filling is beef that has been slow-cooked in spices and herbs, making it very tender and flavourful. It pairs perfectly with truffle.
Rosewood Castiglion del Bosco, Italy.
Are there any truffle experiences that are offered by the hotel?
We’re lucky that Rosewood Castiglion del Bosco is set on its very own 5,000-acre estate, with a huge amount of centuries-old wood- land that is perfect for growing truffles. In autumn, guests can join a “tartufaio” or truffle hunter to teach them how to find the fungi with the help of specially trained dogs. They then return to the hotel to enjoy a four-course truffle dinner featuring the treasures they’ve unearthed.
Within how much time should truffles be consumed? How can you tell if a truffle is too old?
A few days, because they lose aroma and then texture, becoming too soft. Moisture damages them. Fresh truffles should be firm, hard and strongly aromatic.
The truffle hunting season in Italy runs from December until March.
What is the best way to store truffles?
It depends on the variety. If it’s soft like white truffle, place it above rice and absorbent paper in the fridge. If it’s drier, just wrap it in paper in the fridge.
Is it possible to create other interesting products with truffles, such as truffle oil? If so, how are they made?
Often, these products are not made with fresh truffles. Personally, I don’t like them and avoid using them in my dishes as they don’t provide the same depth of flavour.
What is the “right” amount of truffle to use in a dish?
Five grams per serving (when grated on top).
What should you never do with truffles?
Don’t wash the fungi under running water — it ruins them — and cook them as little as possible to preserve the aroma, especially when they are fresh.
