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the.goodstuff.nyc

@the.goodstuff.nyc

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🇮🇹 100% wild truffles from Italy
🪏 Hunted by @matteo_truffles & @iltartufaio
👨‍🍳 To your kitchen in 48 hours
🗽The only partner of @amtartufi in NYC

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Matteo and Andrea. Best friends first, business partners second.

Matteo leads the hunt. Together they founded AM Tartufi to honor the traditions, the craft, and the love of food both of their families grew up with.

We're their only partner in New York City. Everything on this page, the dogs, the woods, the table, is where your truffles come from. by @the.goodstuff.nyc

White truffle season.

Tuber magnatum. The most aromatic truffle there is, and the most fragile. It has never been reliably farmed, it doesn't travel well, and it loses aroma by the day, which is why freshness matters more here than anywhere.

Never cook it. Shave it raw at the last second over something warm and rich: fresh pasta with butter, eggs, risotto.

The season runs October to December. Ours are in your kitchen two days after Matteo pulls them from the ground. by @the.goodstuff.nyc

After every hunt, the day ends here.

One long table on Matteo's patio, whatever came out of the ground that morning, and whoever was lucky enough to be out in the woods with him. He cooks the way Furio taught him: simple, generous, and heavy on the truffle.

Every year, our top three restaurant partners are invited to Umbria for a private hunt with Matteo and two nights in the countryside. They eat here. by @the.goodstuff.nyc

The Black Burgundy is in.

Tuber uncinatum. Darker and deeper than its summer cousin, with hazelnut and earth on the nose and a marbled brown interior. Unlike the white, it likes a little heat: a few seconds in warm butter opens it up before it goes over pasta, risotto, or eggs.

The season runs October to December. Out of the ground in Umbria, in your kitchen two days later. by @the.goodstuff.nyc

Not every truffle makes it to New York.

After every hunt, Matteo cleans each one by hand and decides where it goes. He's been cooking with truffles his whole life, and he knows by smell and touch which one will open up in a hot pan, which should only ever be shaved raw, and which isn't good enough to send.

The ones that make the cut are packed that day and in your kitchen two days after they left the ground. You only get the ones he'd cook with himself. by @the.goodstuff.nyc

This is Wendy.

For more than ten years, she has walked into the woods at Matteo's side.

Nobody finds more truffles than she does. Not the younger dogs, not Matteo, not anyone.

When she finds one, she brings it straight to him, and he talks to her like she's the only one in the forest. Turn the sound on. You can hear how much he loves her.

Ten years together, and he still sounds like it's the first time.

Swipe to the end to see how she spends the rest of the day. by @the.goodstuff.nyc

Training a truffle dog is the part nobody sees.

It starts at around eight weeks old, as a game: find the truffle, get the reward. Then come the years in the woods, learning the work beside the older dogs. Most hunters will tell you it takes about two years before a dog is truly ready. Some say three.

Matteo's grandfather learned the craft from a Tuscan truffle master who had no sons to pass it down to. So he passed it to him. Matteo's grandfather taught Furio. Furio taught Matteo.

Fewer people learn it every year. It is still the most important part of the hunt. Without the dogs, there are no truffles. by @the.goodstuff.nyc

Every hunter's favorite kind of morning.

Matteo, narrating the find. 200 grams, out of the ground in Umbria. by @the.goodstuff.nyc

How a hunt actually works.

The dogs go first, working the woods in zigzags with their noses to the ground. When one catches the scent, it stops, then starts digging. That's the signal.

Matteo takes over and finishes by hand, slowly, because a paw or a tooth can scar a truffle and a scarred truffle loses value. The dog gets a reward. Never the truffle.

Some mornings end with a full bag. Some end with nothing. by @the.goodstuff.nyc

This is Furio. Matteo's father, and the reason any of this exists.

Anyone who has met Furio will tell you the same thing first: he is a character.

He only speaks Italian, but he's so determined to land a joke that he'll type it into Google Translate and hold up his phone so you don't miss it.

When Matteo was five, Furio took him on his first hunt. After that it was every day. How to read the land. How to know a season is turning before it turns. How to raise a puppy into a hunter. And at home, how to cook: risotto, pasta, bruschetta, and exactly how much truffle each one deserves.

None of it was written down. It never is. It passes from father to son, in the woods and at the stove. And now, Matteo is teaching his own son the same way. by @the.goodstuff.nyc

Few places on earth matter more to the truffle than these hills.

Across Italy, the prized winter black truffle is still called Nero di Norcia, after the Umbrian town at the heart of truffle country. The hunt has been passed down through families here for centuries.

It starts with the ground: limestone and clay that drain fast and hold their minerals, under oaks, holm oaks, and hazels. A truffle never grows alone. It lives wrapped around the roots of those trees, trading minerals for sugar, on wooded slopes between roughly 1,300 and 3,300 feet.

Growers around the world have spent decades trying to recreate these conditions. The wild truffles of these woods are still the ones chefs ask for by name.

This is the ground Matteo's family has hunted for generations. by @the.goodstuff.nyc