The truffle, un fungo ipogeo che evoca profumi e sapori, for those who appreciates, evoking plants and forests, for nature lovers, that evokes a relationship of trust and respect with man's best friend… e della donna: the truffle dog.

During my days in Savigno, the following Remo Guidotti, tartufaio per eccellenza e Presidente dell’Associazione Tartufai Savigno-Valsamoggia, I met directly "on the field" the difficulties and the needs arising from its collection. Protecting the environment, as always, It is a determining factor.

But how does it form a truffle?

The truffle is an underground fungus which is formed in land fresh and moist to about 15-20 cm. of profondità. It has a fruiting body whose dimensions vary depending on the species, climatic conditions, and terrain. Forming underground, It does not acquire the organic substances through photosynthesis, but the roots of plants with which order established a symbiotic relationship and from which absorbs vital substances.

The Truffle Plants They are mostly the Roverella, Poplar, white willow, linden, the hornbeam and hazel. Said experts, the latter is formed by a very special white truffle. A Savigno, in collaboration with the’University of Bologna, using the piante micorizzate, cioè con radici in cui sono presenti le spore da cui hanno origine i tartufi, si sta creando un bosco per la loro coltivazione. Sperimentazione molto interessante.

Esistono differenti tipologie. Secondo il nostro ordinamento, ad uso alimentare, se ne possono raccogliere e commercializzare otto varietà. In the hills around Bologna, in addition to the white truffle which mature in autumn to early winter, from January to April you can find black truffles and white out, also called Marzuolo. Da Giugno a Novembre, you can find the summer truffle, also called Scorzone.

Search mode and collection.

The activities tartufaio, oltre a richiedere un corso e il rilascio di un patentino, It is regulated by certain rules. For example: Research and the collection is prohibited during the nighttime. Also, in the zones established in the park or nature reserve, è regolamentata da normativa specifica locale per garantire il rispetto del territorio.

The truffle dog.

In the past, the search for truffles were employed pigs, or better yet sows, that, Thanks to their fine sense of smell, particularly facilitated research. Today this task is carried out by truffle dog, le cui doti olfattive vengono migliorate con un addestramento che inizia sin dalla nascita.

With small adjustments based on experience, It completes his preparation year of age. For example, while nursing puppies, viene utilizzato dell’olio al tartufo spalmato sui capezzoli della mamma. It then moves on to the biscuits flavored, and so on. At the end of training, the dog will be so greedy as to require careful monitoring during search, so that the same does not devour the precious loot.

E 'can make any dog, the Lagotto romagnolo however, dog of medium size water retriever, It is the official breed for truffle hunting. It is distinguished by the knack, for loyalty, and the sweet and affectionate. La sua tutela e valorizzazione è garantita dal Club Italiano Lagotto di Bagnara di Romagna, in the province of Ravenna.
A curiosity. The municipality of Savigno, in the old town, ha dedicato al rapporto speciale che si instaura tra cane e tartufaio una scultura tematica del maestro maceratese Francesco Roviello.

Dalla raccolta alla tavola. Ecco una preparazione che ho avuto il piacere di assaggiare nella “Vecchia osteria” di Ponzano a Castello di Serravalle, in the province of Bologna. Delicious potato dumplings to the white truffle of Savigno, prepared by Mrs. Luisa, cook and owner.

Legge del tartufo: 10 grams for a first plate – 5 grams for a starter or to a contour.

Vecchia Osteria di Ponzano – Via Valle del Samoggia Ponzano Castello di Serravalle (BO) Such. 051 6703009

Sources: "Knowing the truffles" Gilberto Govi, Alessandra and Marco Zambonelli Morara. – Association Tartufai Savigno Valsamoggia – U.M.I Centro di Micologia dell’Università degli Studi di Bologna

I love the quotes and sayings, pearls of wisdom that often facilitate you with a few words what I want to express. For example, I remember now ... "talk good or evil talk, ma basta che ne parlate”. Ebbene, given the recent events today let's talk about wine fairs.

We assume that the Italian wines that you can not speak well (exceptions to the rule that are not part). Then, what we should speak ill? Of course you do to talk. Let's just say that in recent days that an invasion of photos of wines and winemakers, on social, there has been a veritable invasion of #selfie (photo made themselves). The sense, mah, personally I do not like, let's just say they are fads and as such should be considered. Anyway, if talking about it is reconnected wine events, well are also those! – Cynthia, but you say?! You must deny and contradict? – (Now talking to myself, I do ask her and I say well). Ma noo! I'll repeat it – I can not stand 'sti # selfie –  well aware, however,, that people love the show, and these events, spectacular are seriously!

The world of wine, the real one, is made up of farmers, sweat, sacrifices, of disappointments, of bureaucracy. But not only, is also made in satisfaction, Smiles, of friendship and solidarity. The success of today's wine industry at the moment is under the eyes of all. The Made in Italy is of great attraction for the foreign, a richness that sometimes we underestimate. When I see foreign productions on the board of the Italians say to myself (for the series talking to myself) – ma eats, the Italians eat foreign and foreign countries want to eat Italian?! –  It will be for lower costs, but not for the quality! Eat less, but you eat better!

Young people have understood. Many of them are turning to food and wine. A force that makes me believe that we are on the right direction. I am convinced that the new generations will be towed us out of this crisis. Minds are fast, Digital, clean that increasingly turning their interest to agriculture. The gran you, come Italiana, I ask that the government will facilitate this process!

Fermatemi!!! When you attack with this key I do not stop more! Cynthia Force, returns to talk about the exhibitions. Personally I do not go crazy, I much prefer to live the reality 'on the ground'. It’ well known by those who know me, and often is forced to recover me in some corner where I shelter to get away from the hustle (I find it always). I admit, however, in spite of myself, that these occasions are always favorable for greetings, meetings and new contacts.

It’ This is the reason why I was uncertain whether to participate in Vinitaly. I only have one day, and with a day at Vinitaly, not done nearly nothing. This annual citadel of wine requires the attention it deserves. Well, Despite this, feeling pull the ears of many, I decided at the last when making the request for accreditation, not subsequently validated (maybe it was really too late). Learned, Friends and producers not only, in private, however, they invited me to participate with their pass (among other things, the system adopted by most bloggers and journalists ).

While thanking I decided not to accept orienting towards a fair of wines and numbers closer to me: ViniVeri, Wines according to Nature. This eleventh edition has been dedicated to Emmanuel Giboulot, a producer of Burgundy present at the event, that he refused to use pesticides in the vineyard and that this is likely the prison. Starring 140 vintners wine artisans from Italy and not only, with a common belief: produce a clean wine stranger to chemical. Wine but not limited to, thanks to 14 artisans of agro-food products.

Here are some moments of the show that I have lived.

ViniVeri 2014

I will begin by 'coffee promised and delivered a' friend Daniel Martial (Our bet a). A food and wine of Romagna resistance with a man who has learned how to make bread from his father, and to love the earth by his grandfather. A true poet of simple things, who believes in the quality of products and relationships.

Daniel Martial – The Little Oven Martial Saludecio (Rimini)

I finally met Michele Praise The slope of the Farm, I would have preferred some (and I will do it as soon as possible) know the field. He always has to do, at least so says. Do not tell you how I got around this phrase. 😉 A parte gli scherzi, sooner or later we will see to reconcile the common commitments to meet, just like me in the vineyard and in the cellar, Where did the grape and wine. During the tasting of his wines I enjoyed 'The Woodcock’ 2008, Cabernet Franc in purezza.

Azienda Agricola 'The Slope’ Michele Loda – Monticelli Brusati (Brescia)

Always a pleasure to meet Walter and Paul Vodovipec of’Winery Paolo Vodopivec. Il loro wine the Vitovska, a wine typical Karst increasingly appreciated. Their, una terra friulana “stone and wind… nature strong and vigorous”.

Valter Vodopivec, winemaker Sgonico (TS)

The wine labels always intrigue me. This in particular, dell’The Almond Farm, I really liked. He knows of nature and the earth. A young company located in Belvedere Suvereto in Livorno, whose vineyards border only with the stain of oak, myrtle, cork and brooms. The wine produced a good Sangiovese.

Azienda Agricola I MANDORLI – Suvereto (LI)

The origins always call. Also drink Prosecco Valdobbiadene DOCG. A Viniveri I tasted one of the’Azienda Agricola Casa Coste Piane Follador of Loris. Prosecco is a wine of ancient origin which in recent years has particularly successful among consumers. But beware, there prosecco and… Prosecco DOCG!

Azienda Agricola Casa Coste Piane – Santo Stefano di Valdobbiadene (TV)

Scents of extra virgin olive oil… just wonderful! Aromas of olives Leccino with traces of Coratina and Oliarola Garganica grown from’Farm family Pizzarelli Rocco. An agricultural reality in a territory that is now part of the Gargano National Park.

Farm Pizzarelli Rocco – Ischitella Gargano (FG)

We could not miss the traditional balsamic vinegar of Modena. To produce the TRUE serve at least twelve years. The adjective 'TRADITIONAL' it apart by vinegar industry that we can buy a few Euros. This is the one produced by the Therapy Center La Lucciola, Association O.N.L.U.S. for the help of children in difficulty Stuffione Ravarino (MO). 

I like a lot on the ice! 😉

Traditional Balsamic Vinegar La Lucciola

 At the next !