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Eugenio Brezzi’s roots can be traced back to the twenties, when its founder Eugenio Brezzi, as a young boy, stumbled across truffles while out with his grandfather in the Tuscan Maremma area. It all started when Eugenio Brezzi saw a man roaming the pinewoods with his dog, looking for something. Not knowing what the man was looking for, Eugenio Brezzi followed the man and his dog until he saw them find a precious, fragrant truffle. Picking up the remains, Eugenio Brezzi turned the events he saw that day into a game to play with his dog, hiding the pieces he found for his own dog Lola to find, rewarding the dog every time she found one. As time went on, Eugenio Brezzi began selling and buying truffles from other truffle hunters. With the business growing and Eugenio Brezzi having more and more truffles to sell, marketing became an issue, since he had more truffles than there was a demand for. Large truffles were easy to sell, but the smaller ones were more of an issue, even though they were of the same quality as the larger ones. This problem was solved when Eugenio Brezzi had the brilliant idea to make a truffle cream that could be sold out of season. This lead to the world’s first creamed truffle being created in 1946, which became a hit with restaurants, delicatessens, and food retailers. Then he started preserving whole truffles in boxes and jars so they could be sold out of season as well. With the current generation in charge, the family has remained loyal to their father’s techniques while keeping the business small and traditional, using entirely natural work processes with not chemical additives or flavors.