White truffle, beware of bad weather shocks and an alliance with catering by sector worth 500 million euros
For the white truffle it will be a complex season, passing from a poor start to the season with small nuggets, to the boom expected for November with good levels of growth for quarrymen, buyers and consumers. Prices, therefore, can fluctuate between 4,500 and 2,000 euros per kg. To report it today, are the top experts in the sector, who returned to meet in Rome, guests of Cia-Agricoltori Italiani at the Giuseppe Avolio Auditorium, on the initiative of the Accademia del Tartufo nel Mondo and with the participation of the undersecretary Mipaaf, Gianmarco Centinaio. The event, which represents the world preview of the 2021 White Truffle season, took stock of the sector after the very uncertain year of the pandemic and in view of a full restart that will necessarily want the world catering sector to be an ally, which has always been ideal promoter of the precious Italian product.
Shocked by the constant adverse weather phenomena, such as the long drought, the sector, which today is worth over 500 million euros and sees more than 200,000 collectors in the field, will have to continue to juggle with a not new price and supply instability. In any case, the quantity and quality of the precious Made in Italy, much appreciated on the national market, but above all in the foreign market, which usually ensures 70% of demand, driven by China, Japan, Dubai and the USA, will be protected.
“The times will get longer, but we will soon arrive at a good product”, explained Giuseppe Cristini, president of the Academy. In the Marche region, although not of great caliber, there will be good nuggets that will not exceed 2,000 euros per kg. November – he added – will give great satisfaction in all regions in terms of quantity and quality. ” Looking at Umbria, but with a long-term approach, the analysis by Olga Urbani, owner of Urbani Tartufi, a historic company in the sector. ” We hadn’t remembered a season so poor in product for years. he points out – it’s a real shame, the demand is very high, the markets are looking for White and, incredibly, more than in the past years, perhaps also for a desire for post rebirth. Covid. Having to answer that you don’t have any is really difficult. For this reason – he continued – I believe that the initiative of the Academy of the Truffle in the World takes on an even more important tone “.
Therefore, a positive approach is also needed, as shared by all the partners gathered in the CIA, including the Fic, the Italian Federation of Chefs and Italia a Tavola, which saw its director Alberto Lupini, to the moderation of the meeting. Creating an incisive model for the enhancement of the Italian truffle as the best in terms of quality, identity and traditions, respect for the environment and the relationship with dogs, the goal renewed with the CIA event and expression of the value of which the Academy del Tartufo nel Mondo acts as guarantor with quarrymen, chefs and consumers. Without forgetting the extraordinary strength of the truffle culture as a refuge of modern agriculture and the contribution to the most precious Mediterranean cuisine.