It takes a tree, a mushroom and a dog to be successful as a truffle grower. Ronald Preissegger and Martina Löffler prove that not only truffle dog Curly has a good nose with their noble product "Trüffel aus Pöttsching".
Truffles from Austria?
A rather rare noble food, which one rather associates with Istria or Piedmont. And yet: like so many things that seem exotic, truffles, or more precisely Burgundy truffles, also thrive quite excellently in the area around Pöttsching and on the slopes of the Leitha Mountains. This is also proven by wild finds, which are still possible.
Now the truffle has arrived in the culinary Olympus and achieves top prices. Even though the Burgundy truffle from Pöttsching is not the most exclusive variety and its relative, the white truffle - which has so far resisted every breeding attempt - and the Perigord truffle fetch far higher prices, the aroma of the Burgundy truffle is also appreciated by top gastronomes. Max Stiegl at Gut Purbach and Richard Jagschitz at Richy's Weinstube in Pöttsching, at least, rely on the local variety in their cuisine and are happy to buy it. Jürgen Csencsits also dedicated a cooking session to the truffle. He shares one of the recipes with us! If you value regionality, you'll be happy to choose delicacies from Burgenland.