From earth to kitchen, from the hunt to the plate, this festival offers a unique, 360-degree experience of the truffle world. For three days in Città di Castello, a charming Umbrian town near the Marche and Tuscany borders, truffles were the star of the show, showcased in an array of culinary varieties and applications. In this region, blessed with all nine existing truffle varieties, truffle hunting is not only an ancient tradition passed down from father to son but also a cultural and economic staple. Recognized by UNESCO as an Intangible Cultural Heritage in 2021, truffle hunting has become an intrinsic part of life here.
At the White Truffle Exhibition in Città di Castello, novel pairings took center stage: from truffle-infused mixology, with cocktails elevated by truffle flavors, to Eastern culinary fusions, where Umbrian truffles were creatively integrated into Japanese dishes such as ramen, takoyaki, nigiri, and yakitori. The festival also featured sensory analysis workshops led by experts, a truffle-themed marketplace, and dedicated sales areas. And, of course, the truffle-hunting dogs were there—the true stars of the search—such as the Italian Bracco and German Pointer, who demonstrated their skill in truffle hunts, highlighting the almost symbiotic bond between dog and handler.
The esteemed White Truffle: a delicate underground delicacy
The prized White Truffle is a culinary gem, especially in Umbrian cuisine, known for its unmatched aroma and flavor. This year’s White Truffle Exhibition in Città di Castello highlighted the significance of this unique event and the exceptional quality of this renowned local delicacy. The exhibition provided a remarkable opportunity to celebrate and safeguard this centuries-old tradition, inviting visitors to discover Umbria, its rich culture, and immerse themselves in the region’s culinary heritage.
Truffle pairings in cuisine: white and black truffles
Here are some tips on** how to use truffles in the kitchen** to best enhance their unique flavors. The intense aroma of white truffle pairs exquisitely with dishes containing animal fats, such as those with Parmesan cream or capon broth. White truffle also shines on hot dishes like eggs or pasta, where its fragrance intensifies beautifully. Black truffle, on the other hand, pairs well with plant-based fats, especially extra virgin olive oil (EVO). It complements not only eggs and pasta but is especially exquisite with meat, as its aroma balances well with the rich flavors of the meat. An interesting option is to try it with tartare, be it meat or fish; for instance, adding it to a creamy salt cod (baccalà mantecato) can lend the dish a touch of originality.
Experimenting with truffles allows for the elevation of diverse flavors, turning even the simplest dishes into gourmet experiences with a unique, flavorful twist.
Alessandro Creta
(Ig: @cretalex)