People from Campoli Appennino collect truffles on the hieghts of the park. Due to its high quality they are largely exported. Truffle hunters collect the black truffle and white truffle, from October to January. In spring it is possible to taste the bianchetto truffles (otherwise known as marzuolo) while in summer the ‘scorzone’ truffle is widespread.
The use of truffles in the kitchen is very diverse: from the simple seasoning used for fresh pasta, sauces to flavour the croutons and dishes including desserts. Specialized companies are active in its transformation for export.