For generations, our family has cultivated, foraged, and hand-processed truffles from the pristine woodlands of the Sangro Valley.
Featured
La Spora Porcini Mushroom and White Truffle Sauce
La Spora Porcini Mushroom and White Truffle Sauce
$12.90
La Spora Black Truffle-Flavored Extra Virgin Olive Oil
La Spora Black Truffle-Flavored Extra Virgin Olive Oil
$17.90
Family-owned
We are a small, tight knit team
Made sustainably
The environment is our priority
Chef-approved
Beloved by Italy’s top restaurant
Premium quality
We only use the best ingredients
Best Sellers
Meet the crowd-favorites that fly off our shelves. La Spora’s best sellers deliver pure Sangro Valley flavor—silky truffle sauces, irresistible finishing oils, pantry-ready risotti, and snackable luxuries.
La Spora Porcini Mushroom and White Truffle Sauce
La Spora Porcini Mushroom and White Truffle Sauce
$12.90
La Spora Black Truffle-Flavored Extra Virgin Olive Oil
La Spora Black Truffle-Flavored Extra Virgin Olive Oil
$17.90
A family affair
For generations, our family has cultivated, foraged, and hand-processed Italian truffles from the pristine woodlands that surround the Sangro River, between Abruzzo and Molise.
Where we are
The Sangro Valley runs from the Majella massif to the Adriatic, crossing Abruzzo and touching Molise. Discover the truffle-bearing wilderness in this corner of Italy.
A world of truffles
Frequently asked questions
Where do your truffles come from?
We harvest primarily around the Sangro River in Abruzzo and Molise—historic lands for Italian truffles.
How do you ensure freshness and quality?
Meticulous selection at harvest, rapid processing, and small-batch production preserve aroma and texture from forest to table.
Do your preserved products contain additives?
Our preserves are made with essential ingredients (water, salt, oil). We do not use colorants or artificial preservatives.
Can you supply restaurants and retailers?
Yes. We offer fresh truffles and a full pantry line with chef-centric service, menu guidance, and seasonal planning.