Richard is a passionate foodie and entrepreneur. He is also a scientist and a recognized expert on truffles who has published more than fifteen articles and patents about truffle flavor & biology.

 

Diana is a food engineer and MSc in Flavor & Fragrances management. She has in-depth experience in the food industry and has worked in areas ranging from quality, R&D, sales & marketing.

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In 2014, professor and truffle expert Richard Splivallo (CEO of Nectariss) discovered that microbes living inside truffles were responsible for generating the aroma of truffles. 

This led to the Nectariss Method, a unique fermentation process based on ancient traditions. This process allows us to produce the most authentic truffle flavors on the market.