It is a business valued around half a billion euros between fresh and processed the truffle market in Italy, a gold mine from which approx 200.000 official collectors and an impressive number of private amateurs throughout the boot. A gastronomic passion that has its roots in history. Beloved since Sumerian times, and then by the Greeks, the Romans (for Plutarch it was such an extraordinary and supernatural product that it could only arise from the combination of water, heat and lightning), considered in Asia "food of the Gods", always present to ennoble the tables of European courts in the eighteenth century, defined by Gioacchino Rossini, a well-known gourmet, the "Mozart of mushrooms", considered an inspiration by Lord Byron who always kept one on his desk, the truffle has gone through the world's gastronomic history, bestowing flavours, aromas and intense atmospheres on the army of its admirers.
About 60 tons of white winter truffles are exported from Italy, which is the first, and practically the only, producer of this species in the world. The only limit of this rich business is that it is a very perishable food, so there are few species exported.
The truffle, whether white or black, is always a mushroom and like all mushrooms, it is very afraid of humidity.
On the web you can find the more disparate advice for its conservationsome suggest wrapping it in gauze, some in a sheet of kitchen paper, in a tightly closed glass jar, some suggesting to keep it in the fridge, in the fruit and vegetable drawer, for a maximum of 8 days, some suggesting keeping it immersed in the rice, always inside a small glass jar and in the refrigerator, who to freeze it, inside a plastic bag for food, who to place the truffle (both the white and the black one) in a jar, cut into strips , covered with olive oil and left in the fridge. But in reality the intensity of the aroma and flavor will always be penalized.
However, now comes a novelty that will certainly be appreciated by restaurateurs who are able to guarantee the intact qualities of the truffle even days after its collection.
It is a display case, which is capable of perfectly recreating the microhabitat of the forest thus allowing the truffle to live and maintain itself as if it were in nature, respecting its characteristics as much as possible for up to 12 months. The truffle is kept at the right temperature and humidity, thanks to an ultrasound system which, by splitting the water molecule, makes it light and creates that sort of "mist" which caresses the truffle, gives it the right balance and satisfies a need for this mushroom, considering that it is made up of 80% water.
The innovative project signed by the Appennino Food Group in collaboration with Italproget is the result of two years of study, research and above all observation of the highly prized product.
“The truffle, says Luigi Dattilo, founder of the Appennino Food Group, is a living being that needs care and attention. We are proud to be able to say that we were the first to devise this revolutionary project, and we did it for all those restaurateurs who want to offer the various species of truffle all year round. A tool that keeps the product as if it were freshly picked, allowing the mushroom to maintain its organoleptic properties and unmistakable aroma. Thanks to this microhabitat, the truffle can be transported anywhere and admired in all its beauty and in all its species.”
There are generally 5 varieties of truffles that we can taste all year round. The black summer truffle or scorzone, available from May to October, is the most common and the most used thanks to its versatility in the kitchen. From September to December we find the hooked black truffle whose smell recalls that of hazelnuts and is more pleasant and intense than that of the black summer truffle from which it derives. The same period also for the white truffle, the diamond of gastronomy, the truffle par excellence, the most precious and sought after of all types. From November to March it is the turn of the sweet black or precious black truffle, the best known and noblest of the black truffles, its aromatic notes tending towards dark chocolate or brandy. Finally, the Bianchetto truffle available from January to April, considered the "little brother" of the white, less known, with an intense and slightly "cheeky" flavour, distinctly garlicky.
"The goal we have set ourselves, explains Dattilo, is to promote the truffle all year round, making it usable in all seasons, enhancing its quality".
The refrigerated display case is made of krion, an antibacterial, non-porous material that can be used in contact with food, eco-friendly because it is 100% recyclable and highly resistant to attack by substances.
To date, 20 refrigerated display cases have been produced, of which 5 are destined for the Hong Kong market, 5 for Riyadh and the remaining 10 for Italy and Europe. The product is not for sale, but on loan for use.
