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Black truffle from Umbria, we ate it with tagliatelle Federica and Gabriele, writers of the Umbria Lovers Blog Umbria Lovers Blog  A couple of weeks ago we tasted one of the most precious products of our region: the Black Truffle. Although it is a product very popular in Italy and in the World, not everyone knows that the truffle is an underground fungus that draws its lifeblood from plants which live in symbiosis with it. Therefore not all the plants are predisposed to the growth of the truffle. Truffle dogs are used to find the product. They, with their excellent nose, can perceive its smell from under the ground. Attending a truffle hunting is really particular, involving and exciting activity to do: the Sherlock Holmes that it's in you will come out and your Indiana Jones spirit will rejoice once that the treasure has been found, among the green trees and plants. But, believe us, the moment of tasting is event more enjoyable. Curiosity: truffle hunting happens during the first hours of the morning, when it's still dark, because the dog can concentrate better! We ate the black truffle in Gubbio, flakes-cutted over a marvellous plate of handmade tagliatelle and we must say that the result was magnificent! If we may give you an advise, taste the truffle in a simple dish like tagliatelle or meat, over which you can cut truffle's flakes. Avoid flavored oils... in some dishes the taste is not bad, but it can never match the original one! Umbria is one of the luckiest region of Italy, we have many areas with great, first class, truffles: like the Valnerina Area, or Monte Subasio (close to Assisi) and also in the Gubbio area, northern Umbria, where also a great Event about truffles goes on in November, in Città di Castello. About the Truffle Hunting activity. We look forward to have a chance to do it in the next weeks, hope we can tell the story soon... More pics on UmbriaLovers’ Umbrialovers - Flickr Link to AUTHORS website For more publications of this author UmbriaLovers: read more ….. If you would like to comment, login. Current Comments:
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