LA RUSTICHELLA . TRUFFLE CULTURE
The truffle is a hypogeous fungus, which means that it grows underground in symbiosis with tree roots. It is mainly composed of an outer part called the peridium, which can vary in consistency and colour depending on the variety. Inside the peridium is the gleba, a compact, marbled mass, rich in small tubercles and veins.
The organoleptic characteristics of truffles vary according to species and maturity. However, in general, the truffle is known for its intense and penetrating aroma, which depending on the variety may be reminiscent of damp earth, mushrooms or herbs. Its flavour is complex and unique, often described as earthy, musky and slightly nutty.
The truffle is highly prized in the kitchen for its ability to enrich dishes with its distinctive flavour. When grated over a hot dish, it exudes an intoxicating aroma that envelops the room. Its unique flavour offers an extraordinary experience to the palate, leaving a feeling of satisfaction. Used fresh or preserved, truffle can be added to dishes such as pasta, cheese or meat, instantly transforming any dish into a gastronomic masterpiece. The truffle is a complete sensory experience that invites you to explore the wonders of taste and arom and celebrate the beauty of nature.
The truffle has a long history having been appreciated since Roman times and by the ancient Greeks, who considered it a gift from the gods and used it both in cooking and for medicinal purposes.
During the Middle Ages, the truffle continued to be considered a prized foodstuff and was often used as a bargaining chip between nobles and feudal lords. Its status as a gastronomic delicacy became even more apparent during this period.
In the Renaissance, the truffle reached its peak of popularity, becoming a favourite ingredient of European royal courts and nobles. It was often served at sumptuous banquets and considered a symbol of wealth and social status.
Over the following centuries, the truffle went through periods of decline, often due to deforestation and loss of natural habitats. However, in the 19th century, thanks to conservation efforts and growing gastronomic interest, the truffle experienced a renaissance.
Today, the truffle is still considered a gastronomic treasure and a symbol of luxury. Its most prized varieties, such as the white truffle and the black truffle, are sought and harvested by expert truffle hunters and are admired and used by top chefs around the world.
(Tuber Magnatum Pico)
(Tuber Albidum Pico)
(Tuber Aestivum Vitt)
(Tuber Melanosporum Vitt)
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DIC
JAN
FEB
MAR
APR
Aestivum Vitt
Melanosporum Vitt
Magnatum Pico
Albidum Pico
