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Chessboard of taste

Black or white? The protagonist is the Italian truffle, a delicious tuber to be discovered by following its perfume trails along a number of routes that cross the geography of taste and centuries of history.

Plutarch, in fact, used to consider the truffle the result of the combination of rain, warmth and soil. While Pliny the Elder used to define it as the “greatest miracle of nature” and  Giovenale used to call it the “son of lightning”.
Nowadays it is a delicious food that is kept as a treasure in the Italian soil: a variety of tastes, environments and regions among which the white truffle of Alba, in the province of Cuneo in Piedmont and the black truffle of Norcia, near Perugia in Umbria stand out.
But, which is the most “precious” one, the black one or the white one? it is impossible to give an answer, the former should be eaten raw, cut in very thin slices while the latter should be heated in order to give off its aroma. So, give way to alliances, with the two types of truffles used for the glory of the same dish along a number of different routes; a journey into the nature that in Italy very often matches with culture. In this case even with food culture through famous towns or hidden villages where the time stopped. Places where you can live the true environmental traditions and share the triumph of a number of experiences that are focused on the local typical products.

Knowledge and tastes typically “Made in Italy”.

Did you know that…
In San Giovanni d’Asso (in the province of Siena, Tuscany), a place surrounded by valleys rich in truffles, the first Italian Truffle Museum was inaugurated in 2004. The best scenery of this special place is represented by the cellars of the local XIVth century castle, 250 square meters dedicated to the history of truffles and an exciting route that through the five senses will enable you to recognize the hypogean fungus.


Luciana Francesca Rebonato

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