TRUFFLE, PRECIOUS DRESSING IN THE KITCHEN
Truffle results a perfect condiment because its intense and particular aroma, combined with subtle and pleasant flavour.
The truffle value is enirely evident in its scent, that it spread only during ripeness and can be perceived for about ten days after the picking; the kind of perfume is also related to truffle origin, since the mother plant influences some characteristics.
The truffle has to be grated or cut with the special slicer; truffles perfectly matches with food such as cheese (e.g.: Parmigiano Reggiano, Mascarpone, Pecorino), food containing fats that enhance its perfume (e.g.: cream, butter, extra virgin olive oil), dairy sauces (e.g.: béchamel, cream), eggs, cornmeal mush, delicate or strong sweet tendency vegetables (e.g.: potatoes and pumpkin), dried vegetables (e.g.: beans, chickpeas, lentils), meat white, fish, crustaceans and molluscs.