From the Forests of Monferrato to the Table

In the hills of Monferrato in Piedmont, the forests hold a very special treasure: truffles, prized for their intense and unmistakable aroma, have long been an important part of the region’s culinary culture, deeply connected to its landscape, traditions and agricultural heritage. The search for them is traditionally carried out in autumn by experienced truffle hunters (trifolai) and their four-legged companions, trained to detect truffles hidden beneath the earth.

One of these passionate trifolai is Patrizia Mutti. Her story, however, begins long before she turned her passion into her profession. Born and raised in the countryside, Patrizia grew up surrounded by nature, and her family has been connected to truffle hunting for generations.

Yet for almost 30 years, Patrizia’s professional life took her in a very different direction. The forest, however, never really left her. The smell of freshly cut grass, the sound of swallows at sunset and the slow rhythms of life in the countryside remained deeply rooted in her.

In 2018, Patrizia decided to take a leap of faith. She followed the passions that had always been part of her life: truffles, mushrooms and nature. In the small village of Lu Monferrato, surrounded by the rolling hills of the region, she founded Emozioni dal Bosco – literally, “emotions from the forest”. The name reflects what Patrizia hopes to share with others. 

Today, Patrizia’s days begin in the forest, accompanied by her trusted four-legged companions who help her find truffles hidden beneath the earth. Back in her laboratory, the treasures of the forest take on a new form. Patrizia began her small artisanal workshop in 2018, with the aim of creating products that preserve the natural character of the ingredients as much as possible. Her philosophy is simple: the gifts of the forest should not be hidden beneath unnecessary ingredients, but carefully valued and allowed to speak for themselves.

The products are made according to the seasons and with great respect for the raw materials. Truffles and mushrooms are processed with a deliberately minimal approach, without artificial flavours, colours or unnecessary additives. Each recipe is created to enhance the natural taste and aroma of the ingredients rather than mask them.

It is this connection between forest and table that lies at the heart of Emozioni dal Bosco. For Patrizia, it is not simply about producing truffle and mushroom specialities. It is about preserving a way of life, respecting the landscape that provides these ingredients and sharing the knowledge and traditions that have been passed down through generations.

And perhaps this is what makes a visit to Patrizia so special. Beyond the truffles themselves, there is an invitation to slow down and look more closely: to discover the landscape, learn about the ancient tradition of the trifolai and experience the forest through the eyes of someone who has known it since childhood.