by T&C Truffles
Infinite congratulations to Riccardo who brilliantly completed his studies at the Faculty of Gastronomic Sciences of the #UNICAM discussing a thesis on the Characterization of the White Truffle of Acqualagna for territorial enhancement. We are truly proud to have been…
During a cooking contest at the Santa Marta hotel in Pesaro, we interviewed Luigi Franchi, director and manager of the Sale&Cucina magazine who told us about his idea of catering and the importance of training when it comes to the…
We are very proud to inform you that T&C Tartufi has been selected among the 2022 Winning Companies, the initiative promoted by Intesa Sanpaolo, in collaboration with Bain & Company, Elite, Microsoft, Cerved, Gambero Rosso, Nativa, Circularity and Coldiretti, for…
T&C s.r.l. present on the Costa Dorada at the Alimentaria event in Barcelona, a reference point for all professionals in the food and food service industry, to raise the flag of Made in Italy in Europe and in the world!…
Journalist gastronome, in love with Italy and its territory, judge in contest about evo oil or young chef or pizza. Constantly on batterfield to protect positively and with determination and optimism values as quality and professionalism. We‘ve got an interview…
The desire to restart led us to create a calendar for 2022: not just a beautiful object but a mine of recipes and interesting interviews, the result of our passion and curiosity that has always accompanied our work. Attached you…
We report from the Corriere Adriatico of 7 October 2021 an interesting article on the Marche truffle.
We report from page. 66 the publication of a beautiful and comprehensive article on T&C by Sala & Cucina magazine in the August / September 2021 issue. https://issuu.com/siglacommedia/docs/sala_cucina_07_21_agosto_settembre
The Sala&Cucina news magazine, dedicated to restaurant, in 2021, besides more 30.000 monthly paper copies activated the new digital and interactive version that will be published monthly on website www.salaecucina.it. Follow the link at the January and February edition, and…
