Spotlights on Acqualagna, the historic Marche town in the heart of the Marche Apennines, in the province of Pesaro and Urbino, immersed in the splendid setting of the Gola del Furlo Nature Reserve, for the White truffle fair now in its 54th edition.
From 27 October to 10 November Acqualagna becomes the stage for the tuber that has given it international fame and well-being. In fact, not everyone knows that two/thirds of the national production of truffles, destined for the most distant and diverse places in the world, a good 600 quintals, come from these lands.
For this a town of 2000 inhabitants in which one out of two has a truffle hunter license, and from which 70% of Italian scented dogs come. The truffle, both white, the most prized, and black, represents a fundamental heritage of the economy and gastronomy culture of the area.
From 27 October to 10 November, a calendar full of events, gastronomic and cultural performances, super guests from the entertainment world together with the Masters of great Italian cuisine is scheduled. A Kermesse with a unique flavor, that of the famous Tuber Magnatum Pico, and large numbers for a territory that has been able to stand out in the world as an economic district of the precious tuber. They count two hundred and fifty cultivated truffle grounds (of black truffles and a dozen controlled experimental truffle grounds of fine white), ten specific truffle outlets and eight companies (the first in 1961, the last in 2014) that transform and market it all over the world.
From 27 October to 10 November, the entire town of Acqualagna makes its spaces available for the event. The main square houses the stands of the fresh truffle traders, the historical soul of the festival. The Palatartufo is the most important reception area for the over 200.000 visitors to the Fair. Walking through its 4.000 square meters, food and wine lovers can taste and buy the best that traditional Italian cuisine offers: the productions related to truffles typical of the area, the many products and delicious examples of gastronomic production from other Italian regions. You can also visit the area dedicated to local furniture craftsmanship and the famous artistic stone working.
The living room to enjoy and the cooking shows "The Truffle meets the Italian Regions" they are the flagship of the event. The Salotto da Gustare is proposed as a theater whose stage consists of an open kitchen while behind the scenes, great chefs prepare truffle-based dishes. During the days of the Fair, "The Truffle meets the Italian Regions" hosts various cooking shows that will marry the flavor of the Acqualagna Truffle with the food and wine excellences of the Belpaese. The Acqualagna Truffle Fair is also enriched by numerous collateral activities. In fact, exhibitions, conferences, product presentations and events are organized during the period of the event. Adjacent to the living room is the Palace of Taste, an ancient residence restored and inaugurated last year with a view to the place where the Food is History, Art and Tradition. Here they are made educator for companies and food and wine tasting for the certification and presentation of the products, themed evenings are held for guided tastings. From here start the Itineraries of Taste that redraw the boundaries of the territory in the name of Gastronomic Republic of Acqualagna, proposing the right stops to taste the food and wine specialties of the Region, overturning the typical concept of travel where food is no longer an accessory but becomes the protagonist. The Palazzo del Gusto will be a showcase of local excellence with particular attention to provincial and regional wine production. For all the days of the fair, the wine producers will be directly present and it will be possible to have guided tastings thanks also to the presence of sommeliers.
And here are some of the recipes suggested by the Municipality of Acqualagna for its precious tuber, according to tradition:
RECIPES
Tagliatelle with Acqualagna White Truffle
Tagliatelle are one of the best fresh pastas that go beautifully with the prized white truffle of Acqualagna. In this recipe you will find the whole procedure to better enjoy one of the best typical dishes of the area.
Ingredients for 4 people:
400 g. of tagliatelle, 100 gr. of butter, 50 g. of white truffles, meat broth, grated parmesan – salt
Procedure:
Melt and foam the butter, pour in a few tablespoons of stock, add salt. Add the truffle and, with the heat off, the Parmesan. Cook the tagliatelle in plenty of salted water, drain and pour into a serving dish. Season them with the cream obtained and sprinkle with slices of white truffle.
Crostini with White Truffle
Crostini with White Truffle are one of the most typical recipes of the Acqualagna area. During the National White Truffle Fair this dish becomes the protagonist of the scene, together with Tagliatelle al Tartufo. The preparation is simple and takes little time.
Ingredients:
50 g. of white truffle, 30 gr. of parmesan, 1 cup of broth, 50 gr. of butter, lemon juice, salt, toasted bread
Procedure:
Add the melted butter, truffle and lemon juice to the broth and cook for a few minutes over moderate heat. With the heat off, add the grated Parmesan and pour it all over the toasted bread. Sprinkle with slices of white truffle.
Black Truffle Tagliatelle Sauce
To dress a good plate of tagliatelle, there is nothing better than a truffle-based sauce. In this case, we take the black truffle as the main condiment. You can combine this sauce with various dishes, from starters to main courses.
Ingredients:
Butter, Truffle, White wine, Broth, Garlic, Parmesan.
Procedure:
Lightly fry the garlic and butter in a pan
Pour in the grated black truffle and cook for 10 minutes
Pour a splash of white wine and let it evaporate.
Pour in a little broth and a handful of grated Parmesan.
Black Truffle Omelette
The Black Truffle Omelette is an Umbrian-Marche specialty. It can be served both as an appetizer and as a main course. It is a very good recipe, to be enjoyed hot.
Ingredients:
75 g of black truffle (Tuber melanosporum or, failing that, aestivum or brumale), 3 tablespoons of extra virgin olive oil, 9 eggs, salt, black pepper.
Procedure:
Beat the eggs with salt and pepper. Add the grated truffle, mix thoroughly and pour into the boiling oil. Set first on one side then on the other.
Crostini with Black Truffle
Crostini with Black Truffle are an excellent appetizer to offer to your guests. If you have this type of truffle, you can certainly try your hand at this tasty and very simple recipe to make.
Ingredients:
Butter, Flour, Broth, Truffle, Parmesan.
Procedure:
Melt the butter in a pan.
Pour in the flour (3 tablespoons).
Pour in the hot stock cube.
Mix well and add the right thickness of the béchamel sauce.
Pour in the grated truffle, mix.
Pour in the grated Parmesan.
