A thousand different ways of savouring the truffle

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The truffle is one of most prestigious representatives of Italian cuisine and not only Italian cuisine. With a wonderfully intense, and heady aroma and taste, which for many acts as an aphrodisiac. The white Alba truffle gives a touch of class to every dish, and enhances even the most basic dish (such as the humble fried egg), giving an added original touch to the most creative dishes. It is now universally used. It first entered the Piedmontese cuisine thanks to the chefs of the House of Savoy, trained in the stately kitchens of Paris. The truffle has made an impact the World over, and has acquired pride of place in the most discerning cuisines. The Tuber magnatum Pico is so special by virtue of its wonderful versatility and its capacity for making any dish extra special. A very small amount, ten grams being sufficient to wonderfully enhance a portion, and to arouse those emotions, which inspire gourmets the world over.

What makes the truffle so special is its intrinsic versatility, and its ability to add a special something to any dish, without taking anything from the dish itself.

However there is one rule that we must point out. It should be consumed raw on more bland dishes, thereby providing the best base from which to enjoy and savour its wonderfully intense and captivating aroma.

Cooking the truffle, involves reducing it, blending it and confusing it with the features of dish with which it is to be served. We recommend it with more basic dishes, because these are the dishes with which the White Alba truffle truly comes into its own. The wonderful truffle aroma in fact is best enjoyed over knife beaten raw meat, the humble fried egg and rice. While for the more imaginative and creative the list is endless: from grilled cardoon flan, to even most elaborate of dishes and even with a baked cream sweet. But a further word of advice, obvious but often overlooked: always use a truffle grater.

The truffle should be grated into fine slithers, of only tenths of a millimetre. Aroma is everything in the truffle and this is best released the greater the exposed surface area is. Thereby allowing the volatile molecules to escape and reach the nostrils, all the better if the dish is hot, further enhancing the release of the wonderful aroma.

As we all know, there is not only the white truffle, so we need to give some consideration to the other truffle types.

The black truffle is characterized by a less distinctive aroma, which declines in line with the diminishing quality of the product, until it reaches a status inferior to the mushroom.

The distinctive garlic aroma, which is an essential feature of all white truffle varieties, disappears as does the sweet scent of honey and hay, the scent being replaced with that of the mushroom, ideal for the preparation of cooked dishes.

In culinary use the truffle must never to dominated or contrasted by flavours that are too strong or distinctive.

The truffle is intrinsically fascinating and romantic, it needs its own space and vitality, in order to release its wonderful crescendo of aromas, which require space to captivate the taste buds. It is therefore no wonder that the truffle has always been associated with seduction.

Its evasive, captivating and delectable features being qualities admired not only at the table.