Italian truffles in Moldova: A venture by two sisters
Truffles, long prized as a delicacy in international cuisine, are gaining popularity in the Republic of Moldova. A year ago, Inga and Mariana Nunu launched a business importing fresh truffles and truffle-based products, aiming to bring this culinary culture closer to local consumers.
Despite the challenges of building a business in a niche market, the entrepreneurs say consumer interest is growing. They also hope to show that truffles can find a place in traditional Moldovan cuisine.
A trip to Italy sparks a business idea
The idea took shape during a trip to Italy, where Inga and Mariana discovered how truffles are harvested and the wide range of products made from them. The experience inspired the sisters to bring these products to Moldova.
"In Italy, we saw the entire process—how a truffle is harvested. We realized that a truffle isn't just an ordinary product; while it is certainly unique, there is an entire culture surrounding it. We decided to bring this home to the Republic of Moldova," Inga Nunu explained to Radio Moldova.
Just four months later, their first truffles and truffle-based products reached the local market. Today, the business offers more than 170 products, including fresh truffles, sauces, spreads and infused oils.
One of the sisters’ goals is to challenge the perception that truffles are out of reach for the average consumer. While often associated with fine dining, people can also enjoy them at home in small quantities.
A single truffle weighing about 20 grams can be enough for a meal serving three to four people. Prices vary by variety and season.
Four types of truffles, each with a distinct aroma and season Truffles command high prices because they are rare and require specific growing conditions. They develop underground in a symbiotic relationship with tree roots. Finding them takes experience and usually involves dogs trained to detect their scent.
The sisters’ business brings four types of truffles to the Moldovan market.
"We have the summer truffle, which is the most accessible—both in terms of price and in terms of its scent and intensity. We usually recommend it to those who are just beginning to explore this world. The white autumn truffle is the most aromatic and the most sought-after by chefs. It is the most renowned variety in gastronomy because it is extremely rare, and its scent is unmistakable. We also offer the precious black truffle and the 'bianchetto' truffle—though I’m not sure how well-known the latter is here," the entrepreneur explained.
The precious black truffle is also prized in fine dining, while the bianchetto completes the spring selection.
According to Inga Nunu, the ingredient’s appeal lies in its ability to transform even a simple dish. Its distinctive aroma has earned truffles a special place in international cuisine.
From pasta and risotto to Moldovan pies
The entrepreneurs want to show that truffles need not be reserved for restaurant meals or holidays abroad. They can add them to everyday dishes such as pasta, risotto, and baked potatoes, as well as traditional local recipes.
Inga Nunu recommends pairing truffle-infused honey with Moldovan pies, both sweet and savoury. She suggests familiar dishes can help introduce consumers to an ingredient that remains relatively uncommon on the local market.
The first year brought logistical challenges and the task of introducing consumers to a largely unfamiliar product. Nevertheless, the entrepreneurs say interest continues to grow.
Partnerships with external suppliers and positive customer feedback have strengthened their confidence in expanding the business over the next decade.
"We have plenty of ideas for promoting this product. Ten years from now, we see ourselves still in our local market, but at a more advanced level. People need to know that this fungus is not just a luxury item—it is also very healthy," concluded Inga Nunu.
Author Natalia Mogâldea
