TrufaZero's Products
Classification of truffles
Our truffle dog
Our Truffle (Melanosporum Truffle)
Views of the truffle field
Careful truffles with mime

Impressions about Madrid Fusion

If there is an appointment that gastronomy lovers can not miss is Madrid Fusion where the most renowned chefs are present who do not stop to investigate and experiment with new techniques and products to enrich the dining experience, because cooking now is much more than putting ingredients together In a harmonious way and produce a pleasant result to the palate, is to provoke sensations in all the senses, to make of the “tasting moment” a sensorial experience, and the truffle is one of the indispensable ingredients in the current kitchen, as it has been to Over the centuries.

This year, chefs agree to return to their roots, recover ingredients and tastes a little forgotten and claim the cultural value of each land, putting in value ethics, the environment and sustainability, a philosophy that we love and with which we agree Fully.

And there we have been greeting the great chefs like Juan Mari Arzak and his daughter from Arzak, Susi Diaz from La Finca, and Sergio Fernandez cooker of “Canal Cocina”, charming and attentive when we talk about TrufaZero. Alex Lequio, the famous son of Ana Obregon told us about the ideas that he is launching and we suggest you experiment with the TrufaZero truffle; “The great Romay” encouraged us to continue with our project as well as the nice Goyo González, lover of good food. We invite everyone to visit us to see the truferas and the cannery; We wait for them with open arms, as to all who wants to know TrufaZero

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