Whole bagnoli truffle
Short description: this is a natural product ideal for finishing appetizers and first courses. We always recommend cutting into slices with the truffle slicer or grinding with a grater, and the preserving liquid or brine that should never be thrown away.
Ingredients: Bagnoli truffle (Tuber mesentericum Vitt.), Water, salt.
Storage: once opened, keep in the fridge for a maximum of 3 days.
Distributed by: LENZI TARTUFI - Via B. Buozzi, 31 Bagnoli Irpino (AV), Italy.
The truffle represents the maximum autumn expression, reigning undisputed on the tables of gourmets. It is known that since ancient times this precious mushroom was made gastronomic use by the Babylonians to the Egyptians. There is evidence of its presence in the diet of the Sumerian people who used it by mixing it with other vegetables.
The use of truffles in the culinary art was born at the court of the Marshal of Contades, in France, at the end of 1700 with the first truffled goose liver pate. This art has been enriched with new recipes and has spread especially in France and Italy. In Italy the regions best known for the presence of truffles are Piedmont, Umbria, Campania, Tuscany and Molise.
The truffle is an underground fungus that forms in the soil at a depth of 10 -50cm, assuming variable dimensions. They obtain all the nutrients necessary for their development from the roots of plants. This fruit is characterized by an external coating called peridium and by an internal pulp called gleba which when cut appears marbled due to the presence of chiaroscuro veins.
The dark veins constitute the fertile areas of the carpophore (fruiting body) and contain the spores, which are responsible for the reproductive function. It is made up of 95% water, fiber, mineral salts and organic substances supplied by the tree with which it lives in symbiosis. The shape depends on the characteristics of the soil in which it grows: a soft soil will favor the growth of a spherical-shaped truffle, while a hard soil will favor a lumpy shape.