The art of truffles in Norcia

NORCIA

The Moscatelli family company in Norcia and Serravalle di Norcia has ancient origins. Over 150 years ago, great great grandfather Marco Moscatelli built the characterist deli catesant (in 1850). The stone walls are still standing today and the shop has been run by several generations of the Moscatelli family.

The history begin with Marco Moscatelli, a pork butcher who opened the delicatesant (in Italian “Pizzicheria and Norcineria”) which is now renown epicure.

Originally called “La Posta”, a place where carters stopped to eat and rest their animals. If you visit the shop, you will see on display a manuscript letter which dates back to 1861. Marco complained to a correspondent that an expected delivery had not arrived.

The letter demonstrates the company’s commercial activity had been operating since that date.

After Marco, his son Benedetto continued and it was then passed on to his son and grandson Romeo, the current owner. He continues the family tradition of processing of pork into fine foods salami and cured meats.

In 1969 Romeo transformed the business from “La Posta” to a hotel and restaurant, where for twenty years traditional dishes of local black truffles of Norcia were served. Cured meats were sold in a small artisanal workshop, which is still used today.

The Moscatelli family maintains centuries old tradition and passion for its produce. The Moscatelli Tartufi Norcia brand was born in 1990 and depicts the family crest, two lions prancing on an olive tree. The experience of past generations will ensure the future of generations to come.

Currently, Moscatelli Tartufi is active in collecting and processing local precious truffles, carefully preserved in the truffle laboratory, following the traditional method.

Also on the premises pecorino cheese are matured for up to 18 months, to guarantee the quality of project smaller, rather than greater quantities are produced.

The traditional processing offers customer fresh and preserved truffles, excellent pork, cold cuts, and wildboar, cheeses in wooden casks, matured in natural cellars, respecting normal ripening times

It is all done with passion for good food, as well as keeping centuries old family tradition alive, to offer the highest quality product.

We look forward to your visit, where you can rediscover the taste of simple but authentic flavors, to please any discerning gastronome.

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