by T&C Truffles
In our Truffle Inclusive project, the boys and girls from Fonderie Ozanam also came on board, a welcoming and human reality, where you can breathe an unparalleled energy. At the Fonderie, people with disabilities, young people in situations of social…
Like every month you will see us with a page dedicated to the T&C truffle company in the Sala&Cucina magazine with our 2024 news. In this case we offer gift packages to make it “easy” to prepare a truffle lunch…
We interviewed Antonio Bernardini, president of the Francesca Social Cooperative and the Giadaunpo' Restaurant in Urbino, who told us about the heart of the project, its mission and the values around which it was built. Antonio, you are a volleyball…
We chose Asia as brand ambassador for the strength and tenacity she demonstrated since she was a child, when she had to fight with all her heart against the genetic disease with which she still lives; cystic fibrosis. She is…
La Spatolata Gelateria is the first company to enter the Truffle In-Clusive project, born from an idea of the owners Filippo and Nicole, passionate about cooking and with the desire to create and offer something made with their hands but,…
Goal of the project: Every year, T&C is committed to creating a project dedicated to truffles, with a specific theme aimed at democratizing knowledge about truffles and making its products more accessible to an increasingly wider audience. The new project…
Food waste is an urgent and important issue, closely linked to the sustainability challenge to which the whole world is called to respond. We have decided to do our part, taking help from the creativity, sensitivity and commitment of the…
On the occasion of the 80th Venice Film Festival we had the pleasure of seeing our products used in the prestigious menu of the chef Tino Vettorello, in the splendid Terrazza Biennale. Being among the Partners of the event together with…
Brief summary of the day of November 1st in collaboration with UNICAM - University of Camerino where we had the pleasure of attending the seminar "Characterization by spectrometry of the Acqualagna White Truffle for territorial valorisation". We thank, as always,…
Sustainability: thanks to the use of the entire orange peel we can say that we have used the entire orange with its associated nutritional properties.
