Seasonal excellence

This season is that of the precious black truffle

Fans of nature and biology know it as Tuber Melanosporum Vittadini, a denomination that does not make the measure of its popularity, while among all of us it is known as the Norcia black truffle, one of the most delicious and prestigious species of mushrooms.

It has a rounded shape and on the rind it has more or less homogeneous protuberances.

On the outside, the color is blackish brown which takes on rusty shades when rubbed. By delicately carving the peel, you realize that it is compact and hard. Under the incision appears the black of the pulp streaked with white with some slight veins tending to red barely visible. Its scent is very intense and aromatic.

This type of truffle is the most prized, obviously after its majesty "the white". Its habitat is in the hilly and mountainous areas, where oak, English oak and hazelnut grow. Under these plants, in the presence of the truffle, the vegetation is sparse, as is the turf due to the action of the fungus. The harvest period is usually from December to March.

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A BIT OF HISTORY OF WHAT WAS CALLED "THE FOOD OF THE GODS":

The history of the truffle seems to have rather dated origins: the ancients linked its birth to the fusion of water, earth, heat and lightning, the Romans in particular also attributed a sacred connotation to it, this and more help us to understand the delicacy of this mushroom , which is why for a long time it was considered "the food of the Gods".

The truffle was then particularly appreciated in the Renaissance period, as evidenced by the book Opusculus de tuberis written by the Umbrian doctor Alfonso Ceccarelli, who collected in a single text all the information that was had on this mushroom, this period seems to be the one in which this product of the land was more appreciated, in this context by some scholars of the time it was even considered able to stimulate a particular well-being and satisfaction in anyone who ate it.

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Those who eat it certainly think about the quality and complexity of its flavor and aroma, it boasts unique organoleptic characteristics, which do not tend to alter with heat, which makes it well suited for cooking. At the same time, it is also excellent to be consumed raw, so as to savor its full aroma and aromas.

Among the simplest and most delicious RECIPES there are those concerning pasta with Norcia black truffle. Spaghetti with Norcia black truffle, for example, is a very quick dish to prepare, but able to make you fully enjoy the aroma of the mushroom itself:

PREPARATION: lightly sauté the truffle cut into flakes in a pan, and then saute the spaghetti, perhaps adding a clove of garlic and an anchovy at the end of cooking.

You can follow the same procedure for both Norcia black truffle tagliatelle and Norcia black truffle tagliolini.

There are obviously many other recipes where you can use Norcia black truffle, we will illustrate them in our next blog topics.

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