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

Truffle day


This week TrufaZero has been the guest star at an important event organized in Sigüenza by the Doncel Restaurant  in collaboration with twon hall and local entrepreneurs with the intention of promoting the products of Guadalajara.

No less than fifteen chefs and representatives of the world of gastronomy and cocktails from all over Spain,whit  seven Michelin stars and fourteen Repsol soles, representatives of the Gastronomy Academy and the Repsol Guide were invited to this meeting in That TrufaZero was the protagonist; The participants, guided by us, knew firsthand how truffles are hunted and our manager, Javier Palafox, explained them  how they are grown, cleaned and bottled in our cannery, the only one in the area with Sanitary Registration. . The collected truffles were used in the elaboration of several dishes during a “Show Cooking” held in the “ Ermita del Humilladero”.

The best ham cutter in Spain, Florencio Sanchidrián, demonstrated his skill, Joaquín Fernández, from the Dickens bistro of San Sebastián, prepared a delicious gin tonic with TrufaZero truffle and the cheese shop La Antigua organized a spectacular cheese table.

In addition they were the chefs Manuel Domínguez, of Restaurant Lúa; Oscar Hernando, of Casa Silvano Restaurant; Oscar Velasco and his wife of Santceloni; Joaquin Felipe from the Florida Retiro; Diego Rodríguez, of the Restaurant El Bohío, Oscar García, of the Restaurant Baluarte from Soria who enjoyed the day enormously, to whom we thank for their interest in TrufaZero.

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