For the Umbria region – an internal area in the central part of Italy – tartufo (truffle) represents the basis of the local gastronomy and business. About 80% of the national product is processed, packed and commercialized here, inside an area defined by the Nera river and the towns of Terni, Spoleto, and Norcia.

There, the major canning factories of the sector are located; among them, one in particular is known as the truffle multinational, which processes about 65-70% of the total product. The most refined truffle varieties are Tartufo Nero di Norcia and Tartufo Bianco, while Tartufo Estivo or Scorzone and Bianchetto, are less valuable though very abundant: they can be used to make good truffle products such as olive oil, pasta, sauces, paté, cheese and spirits.