The truffle is a food highly precious and sophisticated, grows naturally into the ground near the roots of some trees, with which it establishes a symbiotic relationship. Its typical aroma, penetrating and persistent, only develops Once mature and is intended to attract wild animals, to spread the spores contained and perpetuate the species.
Serving suggestions: ideal for seasoning dishes with truffles.
The first certain news appear on the nose in the Naturalis Historia of Plinio il Vecchio. In the first century AD, thanks to the greek philosopher Plutarch of Chaeronea, was passed on the idea that the precious mushroom was born from the combined action of water, heat and lightning. Various poets drew inspiration from here to explain the origin of the precious fungus.
Since medieval times, the truffle is still a highly valued food, some scientists of its aroma was a sort of quintessence that caused an effect on the human being ecstatic.
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 most suitable for its production.