Dottore Giorgio Colli gives a short introduction to truffles, what types of truffles there are and how you should prepare and serve them.
Truffle is a type of mushroom. About a dozen truffle varieties are used in Europe. There is the white truffle, called in Latin Tuber Magnatum Pico. It is found mainly in the Piedmont in Italy, but also in Istria in Croatia and Slovenia. It can also be found in the Siena province and in Umbria.
The best season for the white truffles is from the beginning of November until the first snow falls, so until early to late January, depending on the weather.
There is also the black truffle. There are several variants of black truffles: macrosporum, mesentericum, and of course the most famous and exclusive one, the Tuber Melanosporum — or black Perigord truffle.
Dottore Colli, being Italian, tells us that the white truffle is more powerful than the black truffle but the French would no doubt not agree on that.
Giorgio Colli recommends that the white truffle is used raw, for example by shaving thin slices on top of the food at the table. The preferred food is a freshly prepared tagliolini (very thin spaghetti made with eggs) with some shavings of truffles on top or with a risotto. For the black truffles he suggests that they need a slight heating-up to bring out the perfumes and should thus be used for a very short time in the cooking.
By BKWine, http://www.bkwine.com.
Interviewer: Per Karlsson, BKWine.
© Copyright BKWine, Per Karlsson.
Music: Johan Stertman & Patrik Lundin, with permission
This post is also available in: Swedish