The truffle, the precious underground fungus 'spontaneous' that our area boasts among its excellence. A product of the land by the heady fragrance and a long history. As Aristotle wrote, a fruit sacred to Aphrodite, decanted from ancient times.

Amandone the aromas and delicate flavors, Wednesday 17 September, I accepted with pleasure the invitation to the opening of TARTUFI & FRIENDS, the new truffle lounge in Milan located in the prestigious Palazzo Serbelloni, after a year and a half, followed the opening of the Rome office.

Among a sample and the other, by Chef Marco Fossati, in a refined setting of 250 square meters designed by architect Laura Franco, I immersed myself in the retro atmosphere entirely dedicated to the precious tuber. But not only, I also liked the call of nature with the vertical garden, and the vision of the prints of the 1500 in the room 'explorer' that describe the history of time.

Framers of everything and Alberto Angelo Sermoneta, already working on the next opening in the 2015 an office in London and Dubai, to bring this Italian excellence to be known in the world.

A taste but also knowledge, as it should be for someone like me who loves to go beyond the tasting of a product.

To assess the quality of a truffle must be based on 'view, smell and touch '. They must be clean so that the gravel does not cover the defects. At the touch must be compact but with a slight note of elasticity, while the nose the smell is perceptible only in the time of ripening. Its aromas are reminiscent of the garlic, mushroom and damp earth.

There are many species, but the white truffle of Alba white, Tuber Magnum Pico, is the most valuable and larger. Piedmont is the region in which it is no longer present, but can also be found in Lombardy, Pavese hills dell'Oltrepò, in Mantua, e sia pur rarissimamente nell’Italia centrale. Senza togliere l’indiscussa corona al tartufo bianco cito ad esempio i tartufi neri pregiati reperibili fino a Marzo, or between April and May whitebait, or July the scorzoni.

The truffle hunter, in Piedmont is called with the dialect term trifolau o trifulé,  Search the precious fungus from September to January. Italian legislation provides that the collection is free, whether it takes place in the woods than in the uncultivated land.

The white truffle is cleaned well but do not peel. Unlike the black should not be cooked. It is used as a condiment, cutting it into thin slices of lightly seasoned dishes. It contains about 80% water. It is rich in potassium, soccer, sodium, magnesium, iron, zinc and copper. Anyway, its value does not impact significantly on the contribution food.

We recommend keeping it wrapped in a paper towel and in a cool environment with a temperature of 3 to 6 degrees. To ensure the product is sold in a numbered bag due to the origin of origin.

TARTUFI & FRIENDS

Corso Venezia, 18 – Milan
www.tartufiandfriends.it

Therefore, Let me explain. A few nights ago I attended an evening in which the protagonist was a truffle, and truffle… the “tartufo bianco d’Alba”! 

Alberto Cirio, Councillor for Tourism and Tartuficoltura Piedmont Region, presented by Charles Vischi, organizer of the evening, has described the peculiarities and it told the story.

Truffles are not cultivable, are hypogeous fungi 'spontaneous' who commit their entire life cycle underground. They grow in very specific areas and under specific environmental conditions, living in symbiosis with the roots of some plants. Their birth is still shrouded in mystery. Pliny tells us that a bolt of Zeus, railing on earth, fertilized the point from which it originated.  Whatever the case, io continuo ad amarne i profumi e i delicati sapori che trasformano un semplice piatto in una prelibatezza degna degli dei… 😉 

The location of the event was that of 'Hotel Sheraton Milan Malpensa, while preparing the menu was coordinated by Enrico Fiorentini, chef executive del The Cannetto, in collaboration with colleagues Walter Ferretto of New farmhouse of Isola d'Asti, and Bruno Cingolani of The Castle Stables Govone. 

Before, after visiting the annual International Fair of the White Truffle, hor had the opportunity to deepen their knowledge of this fungus prized. From 12 October will begin a new edition, ben he 83esima che, with a rich array of events, I will celebrate the customs and traditions.

Having said, because you never stop learning, oggi vi parlerò di tartufi! 

Did you know that…

• There are many species, but the white truffle of Alba white, the Tuber powerful Pico, is the most valuable and larger. Do you think its value is around 250-300 the euro etto. Piedmont is the region in which it is no longer present, but can also be found in Lombardy, Pavese hills dell'Oltrepò, in Mantua, and albeit rarely, nell’Italia centrale. 

• The truffle contains about 80% water. It is rich in potassium, soccer, sodium, magnesium, iron, zinc and copper. Anyway, its value does not impact significantly on the contribution food. For fans is pure pleasure tasting. 

• At one time the white Alba truffle is retained in rice, now, for its conservation, is recommended to keep it wrapped in absorbent paper and in cool environment with temperature dai 3 to 6 degrees. A product warranty is sold in a numbered bag due to the origin of origin.

• In October 1990 was founded in Alba 'sNational Association of the city of truffles for the promotion and dissemination of the culture of this prized mushroom appreciated around the world. The quality is determined by expert judgment, men and women, specially trained. 

• To assess the quality of a truffle must be based on 'view, touch and smell '. A nose should be clean so that the gravel does not cover defects. At the touch must be compact but with a slight note of elasticity, while the nose the smell is perceptible only in the time of ripening. Its aromas are reminiscent of the garlic, mushroom and damp earth. 

• For the truffle hunter, in Piedmont is called with the dialect term trifolau o trifulé, good agreement with the trained dog digger is essential. The search of the precious fungus occurs from September to January, and preferably at night, this not to arouse too much attention while keeping secret the routes followed. From this it is easy to deduce that local knowledge is essential to the success of the mission. Italian legislation provides that the collection is free, whether it takes place in the woods than in the uncultivated land.

In addition to this valuable quality, there are many others with a more affordable price. Without removing the undisputed crown with white truffle, cyto eg prized truffles blacks, available until March, or between April and May the whitebait, or July the scorzoni. 

The white truffle cleans well, but does not peel. Unlike the black, should not be cooked. It is used as a condiment, cutting it into thin slices of lightly seasoned dishes. Come me, love the simple dishes and not too elaborate. Maybe that's why during the evening I especially enjoyed the risotto and eggs.

That is a bit too 'trifulé ?! 😉

Source: “Discovering the truffle” – Slow Food Editore