How long is the tour?

This is a four-hour private experience that combines a field truffle hunt and a cooking/tasting session at the agriturismo.

Is the tour suitable for children?

Children may participate but guests should check age and dietary needs with the operator in advance; terrain is uneven.

Are truffles guaranteed?

Truffle finding depends on season and conditions; guides maximize chances but cannot guarantee species or quantity.

What languages are offered?

Guidance is provided in Portuguese by the owner Deyse; confirm other language availability when booking.

The exact meeting point is communicated after reservation; the hunt occurs near Palaia and the San Miniato hills.

Can I buy truffles from the guide?

Ask the operator on the day; local regulations and preservation practices influence whether harvested truffles may be sold.

Truffle Hunting and Cooking with a Brazilian Master in the San Miniato Hills

Between Florence and Pisa, the Colline Sanminiatesi unfold as low, farmed hills where food and forest meet. On this private, four‑hour Tour Caça as trufas (tartufo) com uma guia brasileira – privativo you step into that interface to hunt prized subterranean truffles, learn how to prepare them, and sit down to a truffle-rich lunch paired with local wine. The hunt concentrates around Palaia and the San Miniato hills, an area famous for truffles and the 1954 discovery of the world’s largest truffle, a 2.520 kg specimen. Your guide is Deyse, the company owner and the only Brazilian graduate of the Master Tartufo program, who leads small groups of two to six people on private outings year-round. The fieldwork begins in woodlands dominated by oaks, willows, poplars and lime trees — species that host the fungal roots where Tuber species grow in symbiosis. A trained dog is central to the search: watching its behavior teaches you to read scent, soil disturbance and the subtle signs that a truffle lies below. Truffle varieties shift with the seasons: white truffles are best from autumn into early winter, marzuolo and brown truffles in winter to spring, and several black varieties through spring and summer. After finds are unearthed, the experience moves to a family agriturismo restaurant called Tartufaio for a cooking demonstration and multi-course meal. You’ll learn basic techniques for shaving and infusing truffle into antipasti, a pasta or risotto main, and meat courses, then taste the results alongside regional wines. This dual field‑and‑table structure gives the tour a practical edge; it is not a passive tasting but a short course in terroir, aroma and culinary technique. What makes this trip distinct in Tuscany is its focus on craftsmanship and education under a certified expert, not simply a market visit. It highlights the region’s geology and ecology — the calcareous soils and microclimates that encourage Tuber magnatum and Tuber melanosporum — and connects guests directly to local agricultural history. Practicalities are simple: the meeting point is provided after booking, the tour runs year-round, and you should expect uneven terrain and scent-driven work with dogs. Travelers based in Firenze or Pisa will find this a compact, unforgettable culinary outing that combines outdoor pursuit with a genuine lesson in why truffles remain one of Italy’s most sought-after ingredients. Bring sturdy shoes, weather-appropriate layers, and a sense of curiosity; avoid strong perfumes that mask truffle scent. Children and food-allergic guests should check requirements in advance. Because truffle hunting is sensitive to soil and fungi, follow the guide’s biosecurity instructions and do not handle dogs without permission. Small-group privacy, direct contact with harvest, and a chef-led tasting make this tour an efficient, memorable way to experience Tuscan gastronomy.

Truffle Hunting and Cooking with a Brazilian Master in the San Miniato Hills

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