HOW DID YOUR PASSION FOR THIS JOB START?

My father gave to me this passion. I was a kid when he took me to the truffle hunting with his faithful dog called Stella. The silence of the woods, the enchanting nature, sometimes generous other times dark, took me in a wonderland in which I daydreamed.

But, I realized how much I loved this job only when I grew up. Everything started when the company began to structure itself and there was a strong need of skilled and specialized people to work inside it.

So I joined the company with the same energy and passion my father had, I study a lot to achieve skills and discipline. The balance between these two characteristics is the same balance I use every day, when I make the choice of the fresh truffles that will give an emotion to the people at the table.

WHICH ARE THE MOST IMPORTANT FOOD FAIRS HAVE YOU ATTENDED TO?

Food fair and exposition are the doors to make the world known about this precious product, about our region and our project. That’s the reason why we must absolutely attend to food fairs. We usually attend to international food fairs e.i. SIAL in Paris and Toronto, Foodex in Tokio, Alimentaria in Barcelona, Anuga in Cologne and many others. We study and prepare our booth at the fairs, we plan our marketing strategies to communicate our products at the best.

HOW IS THE SECOND GENERATION TRAINING ITSELF IN MANAGING THE COMPANY?

We go on making our father project, trying to organize a skilled team, with a lot of study, sacrifice, courage, constancy, willfulness.
We transmit our values, our identity.
It is not easy to do, but this is our challenge.