Even Abruzzo has its diamonds.

They are black, fragrant and zesty and, like all diamonds, very precious. We're talking about truffles .A production of 350 kilos per year and 28 varieties make Abruzzo the richest Italian "truffle region".

About one third of its production consists of the tuber melanosporum vitt (the black type) which is very common especiaIly in the seaside areas, mainly around Vasto, and of the tuber magnatum pico, better known as "Bianchetto".

And finally, the most common one, the tuber aestivum, the summer truffle or scorzone, also called "the black table pearl" because of its savoury but delicate taste. While the truffle was savoured on the richest tables until just before World War II,the Abruzzo shepherds used it as rennet for the sheep's cheese.

Its ideal use is to be grated and sprinkled on pasta dishes or meat and eggs.

Today truffles are also used to flavour oils, cheeses and sausages.

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