Diamanti a Tavola truffle festival opens in Amandola

Diamanti a Tavola, the white-truffle festival of Amandola, opens on 31 October with three starred chefs cooking across nine days in the Marche region's Sibillini mountains.

The 29th edition runs to 8 November and centres on the white truffle of the Monti Sibillini, a smaller, less-marketed counterpart to the truffle of Alba. The town's Museo del Tartufo opens for the occasion on 31 October at 11:30am, with workshops run by truffle hunters from the local Atam Sibillini association.

Moreno Cedroni, the two-star chef behind La Madonnina del Pescatore in nearby Senigallia, cooks the opening dinner on 30 October at the Palatuber, the festival's dedicated pavilion. He shares the kitchen with Davide Camaioni, a chef from the area, and a guest appearance from Peppone Calabrese.

Amandola does with nine days and three chefs what Alba does with a season and an auction.

A pavilion built around the truffle

Camaioni then hosts a run of à la carte dinners at the Palatuber through the festival, with menus built around the white truffle rather than a single tasting format. The approach lets diners order individual courses rather than commit to a set menu, a departure from how most Italian truffle events are run.

Enrico Mazzaroni, another starred chef from the region, takes over on 5 November for a dinner and aperitif paired with 'I viaggi d'amore di Odisseo,' a performance by the writer Cesare Catà.

A region short on recognition

Amandola sits in the Marche, a region that draws far fewer truffle tourists than Piedmont's Alba, where the white truffle season typically commands the higher prices and bigger crowds. Diamanti a Tavola has run for nearly three decades, built around local hunters and small-scale trade rather than the auction prices that mark Alba's October opening.

Organisers have not published truffle prices for the 2026 season. The festival runs daily through 8 November, with the Palatuber as its anchor and the truffle museum open for the duration, alongside tastings and guided walks through the Sibillini foothills. The region's oak and hazel woods are among the few areas in central Italy where white truffles still grow wild in commercial quantities, a point local hunters make as demand for the Sibillini truffle slowly spreads beyond the region.