As one of the stars of the Renaissance taste culture, truffle establishes itself as the irreplaceable element of haute cuisine in the most refined princely courts. In the 1700s, hydnology, which had been taking a naturalistic approach to the study of truffles, becomes an actual science. At the turn of the century, the prestigious white truffle of Alba is identified for the first time by Polish naturalist de Borch and classified by the Piedmontese Vittorio Pico as “Tuber magnatum” (that is, of the “magnates”) in light of its limited availability.
In 2017 procedures were started to nominate “truffle hunting and extraction” as an immaterial cultural heritage of humanity under UNESCO. The nomination was based on considerations of the memories, know-hows, and practices surrounding an activity that encompasses training and use of dogs during hunting and extraction, hunting of various types of truffles, and subsequent preservation and culinary application of the product thus obtained.