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What is it like to be born into one of the most well known truffle cultivating families in Italy? I spoke with Vanda Angellozzi, 26 years old and the youngest female following in the footsteps of five...
Perfect as a romantic gesture, or a special something to make the day of a teacher, a friend, and of course the kids, there is nothing like a homemade gift to show someone you're thinking about them. And let's be honest -- who can resist a sweet treat? So get ready to make hearts melt with these perfect little recipes.
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The white truffle is the most prized and commands the highest prices -- in 2006 it is reported to have sold for the same price as gold. The taste is subtle but lingering and summons the musty and savoury associations of Italian harvest.
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My search for authentic truffle recipes, not found on the Internet nor in cookbooks, brings me to some inspiring places. Here, in the heartland of truffle culture, in the Central Apennines, I knew I would find something special because this is the only place where truffles can be eaten fresh all year round.
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If you use a truffle sauce at home you are using chemicals called dimethylsulfide and or bismetiltometano which are petrol chemical based and designed to replicate the smell and taste of truffles. Unfortunately this also happens with almost all truffle oils, or if one eats in a restaurant hoping to economize.
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Friends who have never been seduced by the aroma of the rare mushroom from Italy often ask what it is that keeps me coming back for more. What could the unsightly fungi that has been known to fetch up to $10,000 a pound possibly have over me?
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The Tuber magnatum is the most valuable truffle because it has a distinctly alluring perfume and although its taste is delicate it fulfils the quintessential sensation we expect of a 'truffle'. Due to the high price it commands, secrecy abounds.
How many couples are so perfectly matched? Indeed, is a Barolo from Northern Italy really the best partner? Possibly, but which one? There are different "schools" of approach for the Barolo; one is traditionalist, and the other responding to changes in palate is more contemporary, but either way they are expensive and for a novice like myself it seems to present too much margin for error.
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Why do some foods make us feel good? Is it cultural or chemical? Or something else... At the 17th Festival del Tartufo Vero in Montefortino, a little gem of a village perched in the Apennine Mountains...
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Agroecology blends ancient practices with scientific insights. A tasty example of agroecology is the cultivation of truffles, a wild mountain food, which grows best without chemicals and enhances biod...
If you've overdone it at Christmas but you want to have a stunning, easy to prepare luxury meal for New Year's, think truffles, think Rossini...
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Climate warming means countries that never cultivated truffles now have the appropriate climate conditions. For example, the North American truffle, the Oregon White, which was originally discovered in California in the 1890s, is now being farmed in southern B.C. The new cultivating countries have a new approach to truffle production. This sound good, but is it? And who monitors what you are eating?
The mountains of the Apennines in Central Italy are the heartland for truffle culture. Although there are over 15 types of truffles, the main truffles here are those that consumers come into contact with most often.
Italy is lucky to have wild truffles all year round. With impatience I've been awaiting the spring truffle or the Tuber aestivum, which grows here in the Sibillini Mountains of Central Italy. These truffles grow closer to the surface than the more expensive black or white truffle that are both harvested in the autumn and into the New Year.