The truffles were the crowning glory of the festival, organized by The Vine hotel, where flavours and creativity did not go amiss.
Few ingredients bear the same importance in the kitchen as truffles. They are the crown jewels of the kitchen and are one of the rarest and most expensive products on the market.
Truffles have long been known by the Mediterranean people, yet they only made their way into the kitchen at the end of the nineteenth century as a product used for, rather than being eaten, flavouring dishes. Back then they were used to such an extent that they were at risk of becoming extinct.
According to Chef Thomas Faudry from the Uva Dining at The Vine hotel, «truffles are a phenomenal delicacy, a product of exceptional quality with a very pronounced aroma, I would even say unmistakable.» The chef has recently taken it into his hands to prepare a special menu in which the truffles are the crowning glory. This first truffle festival featured a highly creative menu in which every dish included a hint of truffle, from the amuse-bouche right through to dessert.
The most commonly used was the melanosporum, the black truffle, known as the black diamond of the kitchen. It increased the flavour of the Amuse-Bouche and stood out in a delicious carpaccio of local marinated fish with olive oil and truffle shavings.
This dish is a good example of what the truffle festival was about, which according to the chef was «not only to showcase the truffle and its uses in the kitchen, but also how to use it with other regional products.»
The truffles also highlighted the aroma and the taste of the truffle soup, foie gras and the “lutée” beef consommé served on flaky pastry featuring the melanosporum truffle, the summer truffle and the white “Alba” truffle, the queen of this type of fungi.
The black truffle was also used in the hock of veal which was preserved for 48 hours and served with celery purée with truffle cream and truffle gnocchi in the meat juices in addition to a surprise dessert which combined chocolate and truffles.
There are approximately 20 species of edible truffles. They are more common in Europe but also exist in North America and even in New Zealand and are harvested at different times of the year. Their freshness and preservation determines the quality of the flavor.
It is a subterranean fungus which grows in symbiosis with the root system of oak and chestnut trees at a depth ranging between 20 to 40 centimetres. The truffle absorbs the nutrients from the roots of the tree and the tree absorbs minerals from the truffles, in an equally advantageous relationship and therefore, a symbioses.
They are detected with the help of sniffer dogs and pigs and are a regularly used in the kitchens of top quality restaurants.
The melanosporum is the most common out of the several existing types. One kilo can be priced at more than 500 euros. However, specialists consider that one of its main characteristics is itsoscillating value.
The summer truffle, as the name itself indicates, is harvested between June and September and is the most common in Europe.
The white “Alba” truffle is the rarest and most expensive. One kilo can easily exceed the 5 thousand euro mark, though here the value of this product oscillates extensively. The aroma is extremely intense and is even more noticeable when finely cut.
