Hello everybody I’m Lorenzo, I’m 35 and I’m real truffle picker.

Before starting, I want to say a thank you to Francesco Travaglini, friend and companian on lots of trips who has involved me in http://agrycult.com. This time with the idea to promote homemade and an abundance of products from our own land.

I have spent almost 10 years completely immersed in the world of truffles always accompanied by my faithful dogs that have given me alot of satisfaction over the years.

Since I was a teenager I have coltivated many different passions: for motocycle, from skiing to swimming to a love for nature through living with splendid olive trees in Larino (Molise)Italy. It became a natural consequence that I got into truffle picking.

The satisfaction that I have felt taking on this adventure makes me tell many of my friends about my stories. Their words rich with magic and curiosity have imprisioned me to the point of pushing me, like them the flavours of the forest. I personally go the best places and most hidden in the search of this precious truffle . I respect the seasons, the time of growth of truffles and the best technologies to find and preserve this native truffle to Molise.

From this was born The Perl of Molise.

With my truffle products all the packeging are taken with care with and respect for nature, I invite you to discover the smells and flavours of my earth and thanks to the quality of this land and the excellent climate it produces truffles of a superior quality.

These are the days for prunning at Buoi Park.

Prunning is a serious and not simple thing to do, in short one can’t pretend to know what they are doing. The suckers that grow on the inside of the tree are pulled out and then the new branches that grow the following year are picked. It’s the branches that are two years old which produce olives.

The techniques of prunning are quite diverse but all have the aim to favour the production and in some way make the harvest easier to do.

The pruned branches are then usually grinded with a special machine.

In our case the shredding happens only after our sheep have satisfied their crazy need for… olive leaves of which they are greedy.

After is the bottling of extravergin olive oil produced for the first time this year. We are at bottle number 1150.