Truffles

When we talk about truffles, we often only think about the mushrooms that live above ground, discovered by dogs and hand-picked. However truffles are the fruiting bodies that grow naturally in the soil next to the roots of certain trees or shrubs, such as Holm or Oak. The truffles establish symbiotic relationships with these plants, called mycorrhiza.

Due to their rareness and their unique taste, truffles are known for being highly prized and expensive. French Gourmet, Jean Anthelme Brillat–Savarin, names truffles “the Diamond of the Kitchen”. they are used throughout European dishes and many international Haute Cuisines.

The most notable feature a truffle is its strong persistent aroma.The truffle releases the distinct smell so that the wild fungivores such as pigs, boars and foxes can find them hidden in the ground. Due to their sensitive noses, these wild animals often beat humans to finding the special delicacy.

 

 

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Italy is one of the world’s largest producers and exporters of truffles. Throughout the peninsula, you can find numerous types aof truffles used in gastronomy.

The most known production areas of white truffles are in Piedmont, South-Eastern Lombardy, Emilia Romagna, Tuscany, Umbria, Marche, Abruzzo and Molise. Although this seems like many places, the areas which the truffles grow are in fact very small.

Black truffles are far more common and they derive from Umbria and Molise. In these areas, both summer and winter varieties grow. The summer ones, known as “Scorsone” and the finest winter variety called “tuber melanosporum”. Within the region of Veneto, in The Po Delta, it is known for various types of black truffles to grow; Scorsone, Tuber Albidum, Marzolino, Bainchetto and Whitebait. Through medieval and renaissance chronicles, the entire Monferrato area is named the very best place for the most fragrant truffles to grow.

The first written words on truffles appear in the “Naturalis Historia”, written by Pliny the Elder in the first century A.D. The Greek philosopher Plutarch of Chaeronea, in the 1st century, gave the idea that the precious fungus was born from the combined action of water, heat, and lightning. Various poets of that period were inspired by this idea. Juvenal explained that the origin of the precious fungus, at that time called “tuber terrae”, is due to a thunderbolt hurled by Jupiter near an oak tree ( a tree that was considered sacred to Jupiter, the father of the Gods).

The first written words about truffles appear in the “Naturalis Historia”, written by Pliny the Elder in the first century A.D. The Greek philosopher Plutarch of Chaeronea, in the 1st century, gave the idea that the precious fungus was born from the combined action of water, heat, and lightning. Various poets of that period were inspired by this idea. Juvenal explained that the origin of the precious fungus, at that time called “tuber terrae”, is due to a thunderbolt hurled by Jupiter near an oak tree ( a tree that was considered sacred to Jupiter, the father of the Gods).

In 1564 the Italian Umbrian doctor, Alfonso Ceccarelli wrote a book about truffles, the “Opusculus de tuberis” in which he summarises the opinions of the Greek and Latin naturalists, and various historical anecdotes. From this reading, it is clear that truffle has always been a highly appreciated food, especially in the kitchens of nobles.

Recipes Truffles

Carbonara Linguine

Carbonara Linguine

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Marche Specialty: Fabriano Salami

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Baked Mozzarella in Carrozza Recipe

Baked Mozzarella in Carrozza Recipe

Today we propose to you a very simple recipe that makes mozzarella the star of it: Mozzarella in Carrozza. Summer is here and with it comes the enjoyment of eating tasty yet simple and quick recepies. A staple in the Italian summer is, of course, the amazing...

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Mozzarella is a type of cheese that is fresh stretched and soft which lends itself to a pretty fast consumption. White, shiny and without rind, it is characterized by a pleasantly fibrous but soft consistency, the aroma of milk and the flavor that transmits a slight...

Homemade Lasagne Recipe

Homemade Lasagne Recipe

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Recipe: Truffle Fettuccine

Recipe: Truffle Fettuccine

If you want to bring to the table a fine dish that knows how to conquer the most demanding palates and delight them with an unmistakable aroma, this first course is just for you! The truffle fettuccine has a mix of aromas and flavors that your guests will hardly be...

Grissini Sweet Pairings

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Dosage of Saffron

Dosage of Saffron

The dosage of saffron to put in a recipe obviously depend on what you have to do and the chef's inspiration...If you are making the classic Milanese risotto we generally recommend a dose of 12/15 threads per serving (80-90 grams of rice), or 0.15 grams for a risotto...

Easter Muffin Recipe with Parmesan

Easter Muffin Recipe with Parmesan

There is this Easter Muffin Recipe with Parmesan that is used every year in Italy as a way to celebrate the holiday. The ingredients are connected to the history of easter, sacrality and christianity. Bread is Christ bread of life, wine and his blood, meat is his...

Parmesan aged: Different Types

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  A Parmesan aged (Parmigiano Reggiano) has at least 12 months, the highest among cheeses: at that point only the forms deemed suitable for the selection examination can continue aging for 24 months or more. Only the forms that have the essential characteristics...

Tagliolini: History, Tradition and Recipe

Tagliolini: History, Tradition and Recipe

Tagliolini (also named Tajarin) are one of many fresh egg types of pasta from the Piedmontese culinary tradition widespread especially in the Langhe area. Long, thin, and of a deep yellow color due to the presence of abundant yolk, tagliolini are eaten with rich...

Ways to enjoy Prosciutto in Italy

Ways to enjoy Prosciutto in Italy

Prosciutto is a staple in Italian cuisine, and many Italian regions have their own way to enjoy it. Either with bread, wine and special pans the recipes are many.

Rosè and Prosciutto

Rosè and Prosciutto

Prosciutto is great when eaten on its own but when paired well, its taste gets accentuated even more. That’s why rosè is a great pairing with prosciutto…

Prosciutto and Melon

Prosciutto and Melon

Prosciutto and Melon is a classic Italian dish and an all-time perfect summer antipasto. Yet not many know its creator was a Greek doctor that wanted to combine all earth’s four elements in order to create a balanced dish…

Parmareggio

In 1959 the adventure of the Consortium owner of the Parmareggio brand began, when eight dairies in the Parmigiano Reggiano area came together to collect milk from the companies and transform them into the industrial property owned by the Cooperative focus on meat and...

Pesto Gnocchi

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      Pesto Gnocchi   Ingredients: 600 gr of Potato Gnocchi 30 leaves of fresh Basil 1 pinch of salt 30 gr of Pine nuts 10 gr of Pecorino Romano cheese 30 gr of Parmigiano Reggiano cheese Extra Virgin Olive Oil   Preparation: To prepare Pesto...

Truffle and Claims Pasta

Truffle and Claims Pasta

Ingredients: 200 gr of Spaghetti Pasta 500 gr of clams 1 small fresh black truffle parsley 1 lemon 1 clove of garlic White wine 1 fresh chili oil truffle oil salt   Preparation: First, put the clams in plenty of lightly salted cold water to expel the impurities...

Mozzarella Panzerotti

Mozzarella Panzerotti

  Mozzarella Panzerotti are typical of Southern Italy, from Lazio to Sicily, but the best panzerotti are prepared in Campania and Puglia. They are considered a street food, very tasty with simple and genuine ingredients. You can fill the panzerotti with the...

Rice Salad

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Rice: excellence and Italian treasure

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Sicilian Swordfish

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Pasta alla Norma

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Cheese Soufflè

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  Cheese Soufflè is a very elegant dish of the French culinary tradition that can be both sweet and savory. The cheese soufflé is not as complex as it may seem, in fact, it is made with simple ingredients such as butter, flour, milk and egg yolks, all combined...

Pesto Lasagne

Pesto Lasagne

  Pesto Lasagne is a recipe that combines two typical dishes of Italian culinary tradition: fresh egg pasta and Ligurian pesto. The bechamel sauce is a must in this recipe, which with its velvety touch makes everything more creamy and harmonious. The lasagna with...

Mozzarella in Carrozza

Mozzarella in Carrozza

Mozzarella in Carrozza             Ingredients: 600 gr of White bread in a box 12 slices of buffalo mozzarella Salt 5 Large eggs 100 gr of Flour 00 300 gr of Breadcrumbs   Preparation: To prepare the mozzarella in a carriage, cut the...

Caprese Pasta

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Caprese Pasta, is a fresh and simple dish, which cheers the tables with taste and is appreciated by the whole family. Perfect for the summer during the hottest days, it reflects the Mediterranean flavors and colors of the flag of our peninsula.      ...