Truffle
The first mention of truffles appears in the inscriptions of the neo-Sumerians regarding their Amorite enemy's eating habits (Third Dynasty of Ur, 20th century BCE) and later in writings of Theophrastus in the fourth century BCE. In classical times, their origins were a mystery that challenged many; Plutarch and others thought them to be the result of lightning, warmth and water in the soil, while Juvenal thought thunder and rain to be instrumental in their origin. Cicero deemed them children of the earth. Italy during the Classical period produced three kinds of truffles: the Tuber melanosporum, the Tuber magnificanus and the Tuber magnatum. The Romans, however, only used a fungus of similar appearance, named “terfez” which they called truffles, now sometimes called "desert truffle". Nowadays, because of their high price and their pungent aroma, truffles are used sparingly. Supplies can be found commercially as unadulterated fresh produce or preserved, typically in a light brine. White truffles are generally served raw, and shaved over steaming buttered pasta, salads or fresh eggs. White or black paper-thin truffle slices may be inserted into meats, under the skins of roasted fowl or in stuffings. Some speciality cheeses contain truffles, as well. The flavor of black truffles is far less pungent and more refined than that of white truffles. Their strong flavor is often described as syrupy sweet. Black truffles also are used for producing truffle salt and truffle honey.

Truffle

The first mention of truffles appears in the inscriptions of the neo-Sumerians regarding their Amorite enemy's eating habits (Third Dynasty of Ur, 20th century BCE) and later in writings of Theophrastus in the fourth century BCE. In classical times, their origins were a mystery that challenged many; Plutarch and others thought them to be the result of lightning, warmth and water in the soil, while Juvenal thought thunder and rain to be instrumental in their origin. Cicero deemed them children of the earth. Italy during the Classical period produced three kinds of truffles: the Tuber melanosporum, the Tuber magnificanus and the Tuber magnatum. The Romans, however, only used a fungus of similar appearance, named “terfez” which they called truffles, now sometimes called "desert truffle". Nowadays, because of their high price and their pungent aroma, truffles are used sparingly. Supplies can be found commercially as unadulterated fresh produce or preserved, typically in a light brine. White truffles are generally served raw, and shaved over steaming buttered pasta, salads or fresh eggs. White or black paper-thin truffle slices may be inserted into meats, under the skins of roasted fowl or in stuffings. Some speciality cheeses contain truffles, as well. The flavor of black truffles is far less pungent and more refined than that of white truffles. Their strong flavor is often described as syrupy sweet. Black truffles also are used for producing truffle salt and truffle honey.
© Copyright 100ITA
P.I. 03371340542 REA PG - 284455 Cap. soc. interamente versato € 85.000
Powered by 100ITA