Travel a few kilometres along the via Flaminia from Fano and you reach Acqualagna, capital of the truffle (along with Sant'Angelo in Vado and Sant'Agata Feltria). The truffle, with its magic (and some say even aphrodisiac) aroma, is one of the world's great culinary ingredients and the finest gourmets are prepared to go to any lengths to enjoy its exquisite taste. All nine varieties of edible truffle can be found in our province so that throughout the year it is possible to find this rare underground fungus for the table. All those who enjoy their food will be sure to make a note on their calendar that the tartufo bianco pregiato (white truffle), which prefers cooler, humid terrain, is gathered between October and the end of December, the tartufo nero pregiato (black truffle) between December and mid-March, the tartufo nero d'estate or scorzone (summer truffle) from May to August, the tartufo nero uncinato or scorzone invernale (winter truffle) from October to December and the bianchetto or marzuolo (found on limestone or clay soil but also on sandy saline soil) from January to April. Each type of truffle has its own particular culinary use - on toasted bread crostini or thinly sliced over soups and pasta, lightly cooked in veal, beef or pork dishes, grated or lightly cooked in a creamy sauce. But its unmistakable taste serves a single purpose. Our recipe suggestions give you an opportunity to try it yourself.