As that headline says, “could be possible.” Lots of people have tried and are trying to propagate all the valuable varieties, but no one has yet had significant success. That’s why they’re truffle hunters, not truffle farmers.
That may change in coming years, but the claim that people have been farming truffles in Umbria for generations is ridiculous.
I guess you didn’t read the link I provided which states -
“Comparatively, he says over 80 percent of black truffles are now cultivated, without any change to how they taste.”
I think I’ll take Food and Wine’s word for this rather than yours.
As @gutreactions mentioned during the last segment of the Stanley Tucci Umbria they visit a black truffle farm. It sure looks like they are cultivating black truffles. The farmer mentions on several occasions how the taste, smell and quality of the cultivated black truffles is identical to wild black truffles.
There are “truffle farm” nurseries that sell saplings inoculated with truffle spores. You can buy a bunch of those and plant them to make a grove or forest where, if you’re lucky, years later you can take your dog and hunt for truffles.
This is the place in Tucci’s show.
https://www.google.com/search?q=truffle+hunting+"+San+Pietro+a+Pettine"&tbm=isch
“Hunters go out daily but never know if they’ll find any truffles, and if they do find them, if they’ll be ripe enough.”
So I guess you don’t believe that 80% of black truffles are cultivated.
When a forager has to go out with dogs and may return empty-handed, personally I think it’s weird to call that a “farm.”
I can’t find any authoritative statistics on what percentage of the black truffles in France are coming from new truffle plantations created by planting inoculated saplings, or from expansions of existing traditional truffle-hunting areas using the same technique. The 80% claim appears in a Wikipedia article, but flagged “citation needed,” so it’s probably just an Internet echo of that American Express (Food & Wine) article.
I take this with a grain of salt since the company sells inoculated seedlings:
Also, in addition to selling actual truffles, Urbani also sells lots of “truffle” products where the aroma comes from 2,4-dithiapentane and the like.
That’s right. They had bushels of them. And a restaurant operated by the owner’s daughter utilizing black truffles every which way…
Which requires a crew of foragers and truffle dogs. You can also pay to go on a truffle hunt.
I doubt anyone who has gone on one of those long walks in the woods referred to the place afterwards as a “truffle farm.”
I could watch Lucas Sin videos all day long.
Does that mean that you wouldn’t be satisfied by the ones cultivated in the US?
There are no domestic Tuber melanosporum (black Perigord), Tuber magnatum Pico (white Alba), Tuber aestivum aka uncinatum. (summer aka Burgundy), or Tuber albidium (bianchetto) truffles on the market in the US. The only domestic truffles you can buy are the wild Oregon varieties.
Outside of the areas in France, Italy, and Spain where they grow wild, truffle plantations created by planting inoculated trees thave yet to produce commercial quantities. Maybe one of these days. It would be great if they eventually manage to produce enough to bring the price down. Or even if the local source meant higher quality due to reduced time between digging and serving.
That’s from 2016:
No truffles have been produced in any of the Napa orchards so far, but Dr. Thomas has checked the roots with a microscope and has found the presence of Mychorrizae.
Six years later, Sinskey has yet to find his first truffle.
"One of the largest Perigord producers in the world is the Truffle and Wine Company, in the fertile valley of Manjimup in Western Australia. The company produces about seven tons of highly acclaimed winter truffles a year. "
And as I wrote we had a local grower in Oregon some years ago. You really do resist change, don’t you?
Sounds like people in that area have managed to do it. Should be available next month.
Well, well. 'Course you would probably never deign to eat one. 
If the flavor’s the same it makes no difference to me if they’re not wild.
In the latest segment of Tucci’s ‘Searching for Italy’ he takes us on a tour of the emerging Italian culinary community in London, of all places. Some delicious scenes, too. According to the commentary, over the years London became a ripe location for Italian cuisine. He claims there are more than 3,000 Italian restaurants and delis in the city…
The new documentary ‘Julia’ aired on CNN last night. I thought it was well done with a lot of footage and info I had never seen or heard before. Ron Howard had a piece of it…