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Black Gold of Norcia: His Majesty the Black Truffle
Perugia
Sunday, February 23rd, 2014
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His majesty black truffle of Norcia has been the absolute protagonist of this "Wine Talks" event, in collaboration with Urbani Tartufi of Sant'Anatolia di Narco, being in truffle business for generations and committed to the spreading and commercialization of truffle worldwide. Not only the famous black truffle of Norcia - summer truffle, called "scorzone", as well as the "winter truffle" - but also white truffle and "bianchetto", Urbani Tartufi, thanks to the work of its 7.500 truffle hunters in the main Italian areas where the precious subterranean fungus is found, is capable of offering a wide selection of products all made from truffle. This precious and magnificent delicacy of our lands has been illustrated by dr. Pietro Borroni - commercial manager of Urbani Tartufi - introducing the differences among the main truffle varieties and their organoleptic and gastronomic peculiarities. The enogastronomical journey, in a triumph of dishes in which black truffle of Norcia was a common ingredient, has been conducted by Antonello Biancalana, DiWineTaste editor-in-chief, who unfolded the secrets of pairing to wine, in a crescendo of flavors and aromas, a perfect marriage between Bacchus and truffle. Participants to this "Wine Talks" event, had the chance to appreciate the versatility of truffle from appetizer to dessert, each dish paired to a wine capable of enhancing the characteristics of each recipe. In a crescendo of aromas and flavors - in which "summer truffle" and "winter truffle" alternated their role in each dish - the precious black gold of Norcia confirmed its remarkable versatility in cooking, as an indisputable and absolute protagonist of refined gastronomy. All the dishes dedicated to King Truffle have been created by Antonello Biancalana, who has also taken care of the pairing and tasting of wines, and realized by Locanda dei Golosi's kitchen led by Chef Emiliano Buccolini.
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| Summer Black Truffle, protagonist - with Winter black truffle - of all of this event's dishes |
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| Dr. Pietro Borroni during one of his speeches |
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| Angus Fillet with Truffle Umbrian Patè in Reduction of Marsala Superiore Riserva and Truffle, Broiled Potatoes with Truffle Extravirgin Olive Oil |
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| Pouch of Pecorino Cheese and Dark Chocolate with Chocolate Sauce and Truffle Ganache |
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