What is the life cycle of a product from the very beginning? I mean starting from the moment in which it was created, analyzed, modified and then put on the market?

It depends on which product we are talking about. T&C Tartufata, sauce,e.g., has a very long cycle life. From the beginning of our activity till now, Tartufata is one of the best sold items. Other products have had a shorter life cycle, because the market changes its necessities and taste during the years.

Regarding how to propose a product to the market, there are different steps to follow. First of all one must look for the potential customers, better to contact them, asking which kind of interest they have about this product. It is the usual market analysis to budgeting potential production volumes.

Which are the differencies you find on promoting T&C products to retail, industry and Horeca?

When we talk about industry the focus is about product, quality, how to use it, the cost and the “reason why” of a product. For example, we deliver the industry products in simple tin.

Other fundamental factor for industry is the customization: we are flexible, we offer the good advices to B2B and the right advices is fundamental. Industry world is a huge and diversified market, and each reality needs its own customization.

Retail market is very susceptible to a strong product, with an high level of image, a beautiful packaging, and a story telling about it. Of course quality and the high level of row material are very important as well.

Regarding Horeca, the big subject is how one product can be exploited in cooking, how it is versatile and trasversal. When a product can be trasversaly used for appetizer, a pasta, a main dish or a cake, that gives a huge interest to Horeca.

Other interesting subject for Horeca is the food cost: few people really know the incidence of truffle based products on a dish. Generally speaking, people think that truffle is expensive, but very often its incidence is more than 1€ a dish. Few grams of one of T&C truffle based products add a huge value to the dish.

Which are the most important values your company push to communicate the high level of quality of your products?

Quality, a product easy to work with, the good selection of row material starting, of course, from fresh truffle, the attention to detail. Each single fresh truffle is intended for a special product, our research and development office is always studying about this subject.
Transversatily, easy to use and food cost are fundamental.

Which is the product philosophy of T&C?

High level of quality products with affordable prices, for everybody. Truffle is a democratic luxury.

Which is your job area you prefer?

I like very much connecting with people, listening to different ideas, accepting a different vision from mine. That’s very useful, exchanging ideas makes you grow.