Intense aromas and autumnal atmospheres filled the historic center of Città di Castello during the Salone Bianco Pregiato, the event dedicated to the Umbrian white truffle—an authentic gastronomic treasure of the region. Now a fixed date for food lovers and gourmet enthusiasts, this year’s edition once again offered a rich program of tastings, meetings, and show cookings that brought local traditions into dialogue with international cuisines.
One of the most appreciated novelties of this edition was the introduction of show cookings inspired by foreign culinary traditions, where the Umbrian truffle took center stage in creative and international interpretations. From French refinement to the vibrant flavors of Spain, and up to the robust elegance of German cuisine, the audience witnessed true fusions of gastronomic cultures.
Representing Germany was Chef Elia Lunghi from Evo Bistrot in Agello, a small town near Perugia. As a special guest of the Salone, Lunghi captivated the audience during a well-attended show cooking session by reinterpreting one of the most iconic desserts of German tradition: the Black Forest Cake.
In his version, the chef paid tribute to Umbria by adding the black truffle from Città di Castello among the ingredients, creating a surprising blend of sweetness and earthy aromas. The result was an elegant and original dessert, in which the chocolate and cherry of the classic recipe harmonized beautifully with the truffle’s enveloping and aromatic notes.
This sensory experience won over the audience and once again demonstrated how the Umbrian truffle can act as an ambassador of its territory, extending beyond the borders of traditional cuisine to engage with diverse styles and flavors.
With creations like Elia Lunghi’s, the Salone Bianco Pregiato of Città di Castello reaffirms itself not only as a celebration of the truffle but also as a place of encounter and experimentation—where passion for gastronomic excellence becomes a universal language. After all, cuisine is something that unites and brings everyone together.
Alessandro Creta
