In conversation with Massimo from Tartufo del Re: Insights into the world of truffles

Massimo Ferradino once swapped a secure job for his passion and founded Tartufo del Re. The truffle trade is now one of the most renowned in Germany and can draw on a large network of Italian truffle hunters. Tartufo del Re has also been supplying the Pfistermühle kitchen since 2023. We spoke to Massimo about the partnership and his love of truffles.

Massimo, when did your love for truffles begin?

As a project manager, I used to sit in meetings for hours or analyze data on a screen. At some point, that was too abstract for me - I wanted to do something tangible, sensual and work with something that triggers real emotions in people. After long and intensive conversations with a friend from an Italian truffle region, my passion for the delicacy was ignited. Soon after, I founded Tartufo del Re.

Why do Tartufo del Re and the Platzl / Pfistermühle go so well together and how did the partnership come about?

Both Platzl and we attach great importance to authenticity and quality. We are also interested in long-term and sustainable business relationships. The collaboration came about through a happy coincidence. I have known Ilir (sommelier at Pfistermühle) for years, when we supplied his former employer. So when he started working with Pfistermühle in 2023, it was a win-win situation for both sides.

What exactly characterizes a sustainable and good relationship with your customers in the food service industry?

Genuine partnership and a lively exchange. As a passionate amateur chef, I enjoy being in direct contact with chefs on a daily basis. We often develop new recipes together. Like Ilir, many of my customers have become friends over the years.

How do you ensure the high quality of your truffles?

Freshness is the most important thing. During the season, I receive truffles almost every day that were still under the ground the day before. Before shipping, I check every single truffle carefully, including a fragrance sample. Very few truffle retailers can offer this level of freshness and quality control.

What types of truffles do you offer and when are they at their best?

We actually offer the whole range. The main season for white truffles is from October 1 to the end of the year, and they are at their best when the soil is cold and moist. From December there are black winter truffles, which reach their peak from the end of December. It must be said, however, that every season is different, which makes the harvest difficult to predict.

How has the demand for truffles in gastronomy developed?

Fortunately, upmarket restaurants are increasingly dispensing with truffle oil and using natural truffles instead. In addition, truffles are no longer just grated over pasta in the traditional way, but are being used in ever more creative dishes.

Are truffles still perceived as a luxury product today?

You can't say that across the board. Truffles do have their price, but it's now a question of personal preference. I have customers who deliberately forgo other expensive dishes and prepare a truffle pasta instead. Fortunately, more and more people are discovering the pleasure of natural truffles for themselves, which I very much welcome.

What is your favorite recipe with truffles?

At the moment, for example, I think scallops with white truffles are absolutely delicious. One of my absolute favorite dishes is onsen egg with spinach cream and white truffles. It's a perfect combination that brings out the flavors of the truffles wonderfully.

That sounds really irresistible - I'm sure our readers will agree, as they can of course enjoy your excellent truffles in many different varieties here at the Pfistermühle. Thank you very much for the insights, Massimo.