Truffle, a matter of nose

Truffle, a matter of nose

Unveiling the aromas of tradition and excellence

2Q==Truffle, it takes a nose to understand it.
This is no mere saying; it’s the truth. Its aroma is intense, unique, profound, enchanting even with closed eyes.
Completely enveloped in its voluptuousness. Truffle is a matter of the brain and synapses; the rest is simply the pleasure of letting go.

Truffle, a journey into legende

Legends, as often happens with the most iconic products in gastronomy, abound.
One of the oldest dates back to Greek mythology, suggesting that truffles originated from the union of water, earth, and lightning.
Zeus, captivated by a maiden’s beauty, cast a lightning bolt to attract her attention.
Fortunately (one might say), the lightning missed the nymph, hitting the ground and giving life to the truffle.

Greeks and Romans once used truffles for medicinal purposes, believing in their potential to grant eternal health.
Studies on truffle extracts in later years have shown these hypogeous fungi (growing underground) contain phenols, flavonoids,
and polysaccharides—compounds with proven antioxidant, antimicrobial, and anti-inflammatory effects.
It’s proven: truffles are genuinely beneficial to health.

In the Middle Ages, truffles were equated with magical and sinful foods.
Black truffles were considered the devil’s dung and witches’ fare, believed to proliferate near snake nests, dens of venomous creatures, and putrefied flesh of corpses.

White or black?

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But where does truffle come from in Italy, and why do we find two types: white and black?
The first, the white truffle, the most expensive, fragrant, and precious, originates in certain areas of Piedmont (Langhe, Monferrato, Roero, Astigiano),
especially in Alba, recognized over time as the capital of white truffles.

The black truffle (also known as Norcia Black), on the other hand, finds its habitat in the regions of Central Italy.
The harvesting period also varies depending on the type of truffle.
The prized white truffle is harvested from early October to late December, while the prized black truffle is harvested from mid-November to mid-March.
There are also other variants of truffle available in different periods of the year.
Among the most well-known are the summer black truffle, known as scorzone, harvested from early June to late August, and the winter black truffle,
known as trifola nera, available from early January to mid-March.

After harvesting, truffles require a cleaning process, removing the thicker layer of soil from the product without altering its aroma.
Once cleaned, truffles are ready to be sold. The product can be kept fresh, in round and thin slices, or ground, the latter widely used as a base for preparing sauces.

ItaliaTartufi

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For a taste, even abroad, of the goodness of truffles in all their variations, the right address is ItaliaTartufi, a company of “tartufai” masters for generations.
ItaliaTartufi dominates a strategic area, in the heart of the Marche, on the border between Umbria, Tuscany, and Emilia Romagna,
where truffles give their best for fragrances, taste, and productivity.
The craftsmanship and attention to detail passed down through generations combine with innovation in production processes and the offer of ever-new products.

Among these, all available on Tasto.eu, do not miss the Delight with Truffle and Acacia Honey; a sweet specialty based on Italian acacia honey and summer truffle.
Acacia honey enhances the notes and scents of freshly harvested summer truffles. Perfect for preparing appetizers and desserts.
Also great with aged cheeses, especially Fossa cheese, or with fresh ricotta and pears, or with gorgonzola, in salads, or with ice cream.

And then, the Black Truffle Sauce, a cream based on summer truffles perfect for dressing spaghetti, tagliatelle, and gnocchi.
Also excellent with eggs and for tasty sandwiches. The White Truffle Sauce, a sauce based on white truffle with a refined taste.
Ideal for appetizers, first courses, and even meat and fish dishes. Unmissable on warm crostini.

And finally, the Extra Virgin Olive Oil with White Truffle, a seasoning based on extra virgin olive oil and white truffle aroma.
Excellent with what? With everything, from sweet to savory, from appetizers to desserts, not forgetting fish.
Just a touch of imagination and let your nose guide you into an unforgettable experience.

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