The truffles found in the forests of the Marches region are of an extraordinary quality, both varieties, white and black having a very intense aroma. Some companies use the smaller sized ones in the production of truffle pastes, truffle flavoured butter and oil, packages of trifolati summer truffles, mixed pastes of mushrooms, olives and truffles, fondues of truffle flavoured cheese, and so on.
The tuber magnatum Pico, the most valued and refined white truffle, is found above all at Sant’Angelo in Vado and at Sant'Agata Feltria, in the area of Pesaro from October to December.
The valued black truffle, also known as the "pregiato (highly prized) of Norcia and Spoleto", which Gioacchino Rossini (1792-1868) had sent to France, is collected from December to February in the areas of Acqualagna (Pesaro), Acquasanta Terme, Roccafluvione, Comunanza, Montefortino (Ascoli Piceno), Camerino and Visso (Macerata).
The bianchetto or marzuolo, typical of the pinewoods, is collected at the end of the winter at Fossombrone (Pesaro), whereas the summer and winter scorzoni can be found more or less allover.
The experimental Centre of Sant'Angelo in Vado produces small plants adapt for truffle cultivation which, implanted, are used for reforestations and cultivated truffle farms.
At Acqualagna, truffles have a mention as far back as in 1668, as demonstrated by a document which was found in the historical archives of the Library of the University of Urbino.
Both at Acqualagna and at Sant'Angelo in Vado, during the autumn, two important market trade shows take place with festivals dedicated to truffles.
In the land of the Marches, rich in traditions which have been kept intact over the centuries, there are many festivals dedicated to food which take place throughout the region. One which is particularly significant takes place in the second half of the month of July at Fano in the province of Pesaro and Urbino: this is a manifestation called the summer Carnival or the ‘Sagra delle sagre’ (the Festival of the festivals). This is because it groups together a series of culinary celebrations, such as the festival of the sausage of Castelvecchio, that of the vincisgrassi (a typical lasagne-like dish) and of the piadina (a typical kind of unleavened flatbread) of Cartoceto, of the spiedini (kebabs) of Fano, of the polenta of San Costanzo and of the dry and fragrant bianchello del Metauro wine.