The truffle is a food highly prized and sought after, grows naturally in the soil near the roots of some trees, with which establishes a symbiotic relationship. Its typical bouquet, penetrating and persistent, develops only after curing and is intended to attract wild animals, to spread the spores contained and perpetuate the species. Pairings: Excellent for starters. Ideal condiment for pasta dishes and roast meats with truffles.
The earliest records about truffles appear in the Naturalis Historia of Pliny the Elder. In the first century AD, thanks to the greek philosopher Plutarch of Chaeronea, was passed on the idea that the precious fungus was born from the combined action of water, heat and lightning. From here they were inspired many poets to explain the origin of the precious fungus.
Italy is one of the largest producers and exporters of all kinds of truffles. In particular, the black truffle, which sees in Umbria one of the areas most suitable for its production.
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