Truffle

Questa scheda è collegata a: Food & Wine

A wide area of Marches , especially in Pesaro and Urbino area is world famous for its truffles. The capital is Acqualagna, where you can have different kind of fresh truffle all year long. Acqualagna’s production covers a share of 2/3 the total Italian market, truffle is really the king of this land.…

The Tuber Magnatum Pico (white truffle) is the most precious (and expensive). Its skin is yellow white and it’s often served raw in flakes: its strong and unmistakable taste together with its good digestibility made it one of the most precious and refined courses of the whole planet. Unforunately it can’t be preserved for long otherwise it gets rotten and must be consumed immediately.
The Tuber Borchii Vitt, called Marzuolo, can be found on the same territory of the white and is quite similar to it.: It is smoother and somewhat round shaped. You can pick it up in winter, mainly in winter and March. When cooked it lose its strength and is not appreciated by the purists of this food.
The Tuber Melanosporum Vitt, black truffle, is the truffle par excellence, tasty and extremely digestible. Once matured you can recognise it by its black violet colour and is characterised by a strong violent taste valorised with cooking. It can be picked up from November to March.
The Tuber Aestivum Vitt, called scorzone, matures in summer. It is less valuable than the other one but it still represents a cheaper alternative for a daily meal.

 
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