FROM FATHER TO SON

Luca Miliffi grew up with truffle as part of his life and family. His father, Arnaldo Miliffi, was a pioneer in introducing and promoting truffles in Austria, making what is considered one of the world’s most prestigious gastronomic products known. Today, through the company Miliffico, Luca ensures a steady supply of fresh truffles to the Austrian market every day of the year. Whether white in autumn or black, the truffles are collected and delivered within 24 hours.
Miliffico is not just synonymous with impeccable distribution but also with excellence in truffle hunting. The Miliffi family knows every corner of the hills and paths where truffles grow, with a unique terroir that gives their truffles special characteristics. However, this remains their family secret.

The truffle is an underground fungus, meaning it grows beneath the soil. The truffle is a hypogeous fungus, meaning it grows underground.
The four most well-known and prized varieties are:

– Tuber magnatum Pico
– Tuber uncinatum
– Tuber melanosporum Vitt.
– Tuber aestivum Vitt.

It is important to use the scientific Latin name so that each truffle species can be accurately identified. The truffle has long been recognized as a precious and mysterious food, both for the method of its search and for its aroma. Healthy and natural, yet also esoteric. It is considered a superfood, a natural aphrodisiac that can induce happiness and pleasure.

The different varieties of truffle mature at different times of the year and have distinct characteristics regarding their appearance and aroma.

– Tuber magnatum Pico: from October to December
– Tuber uncinatum: from October to December
– Tuber melanosporum Vitt.: from December to March
– Tuber aestivum Vitt.: from June to August