by Giulia Dotti www.luxos.com
What is a truffle in culinary culture? Composer Gioacchino Rossini dubbed it the 'Mozart of mushrooms,' Lord Byron kept it on his desk to awaken creativity. For many centuries the truffle inspired both interest and fear until it was properly introduced into modern day gastronomy thanks to Giacomo Morra, a hotelier and restaurateur from the town of Alba in the Piedmont region, famous for the white truffle.
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| Black Truffle |
Defined as “an exquisite mystery in the field of gastronomy,” you must train your palate and nose to appreciate and distinguish the truffle's superior taste and intricate scents. Take our word for it and treat yourself to one of Italy's finest culinary delights with a great inhaling whiff of its unmistakable aroma.
Continue Reading http://www.luxos.com/magazine/tartufo-exclusively-delicious
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