A long experience passed on from father to son to reach a single objective: Excellence.
Selektia Italia was established in Tuscany in 2008 and is the result of the long experience of its owner, Simone Calugi, in the collection/production/sale of Truffles. His genuine passion for this product was passed on to him by his father, Renato Calugi, great truffle hunter and famous Tuscan entrepreneur. Simone Calugi follows in his father’s footsteps creating a new entrepreneurial reality which is immediately recognized and appreciated throughout the world. Given his great knowledge of the product and of the market, Simone Calugi sets as his sole objective the search for excellence to obtain a production of extraordinary quality.
The precious tuber, picked mainly on the hills of San Miniato and in the areas of the Balze Volterrane and of the Crete Senesi, is selected and processed according to the most modern technology to preserve and highlight its natural characteristics. It is a quality selection the added values of which are: the traceability of the product; the accurate selection of suppliers; rigorous hygienic and sanitary regulations; IFS Certification; the production of gluten-free products; some products of the Gourmet line are part of the Bio Line, Mushrooms and Truffles. The passion and care for excellent cuisine are confirmed by the scrupulous selection of raw materials to offer throughout the world the best of the Tuscan gastronomical tradition.
The truffle: a millenary story!
Centuries of history, an incredible success!
The history of Truffle has its roots in times so remote that it is difficult at times to tell what is reality and what is instead the fruit of legends or fantasy. It seems certain that as early as 3000 years before Christ the Babylonians knew this precious product of the earth. It is a known fact that the Greeks used truffle in their cuisine. The pagans, for xample, thought it had an aphrodisiac power and devoted it to Venus. However, legends apart, already in ancient times the Truffle was much sought after, consequently its price was igh and its presence on the table was an indication of nobility and power.
In the Middle Ages and in Renaissance times the Truffle made no great progress though it remained a product for the nobility. It is said that during this time many gentlemen went truffle hunting following the pigs who in turn were followed by servants carrying hoes to extract the Truffles that were buried deep in the ground. Only after many decades do dogs start to be trained and with their invaluable sense of smell it became possible to move from one place to another more rapidly with fewer problems when digging out the truffles. Subsequently many common people with their
dogs started truffle hunting, an activity that became very profitable. In 1831 Carlo Vittadini published the essay TUBERACEARUM which was the foundation of the modern study of Truffle. In it he describes most species of Truffle in a systematic way based on scientific criteria, so that an abbreviation of his name is included in the scientific name of the Truffles (Tuber melanosporum Vitt. - Tuber macrosporum Vitt. - Tuber aestivum Vitt. - Tuber borchii Vitt. - Tuber brumale Vitt. - Tuber masentericum Vitt.) This is just a brief outline of the history of the Truffle, the search for this wonderful KING of cuisine continues…