Trifola Finger Food, the super truffle of Città di Castello

It is the Trifola Finger Food, the super food with which the Exhibition of the National White Truffle Market in Città di Castello which will be held from Friday 1 to Sunday 3 November celebrates its first 40 years.

For the occasion, the Municipality, the Truffle Exhibition and the Alto Tevere Mountain Community have called the Chef Andrea Cesari because he studied something worthy of being remembered and above all that well represented the importance of the event and its links with the territory.

Cesari, 27 years old, graduated in economics from the University of Perugia, but then trained, for the love of food, at the Assisi hotel school, then perfected himself in the starry sanctuary of Don Alfonso in Sant'Agata sui due golfi (for the record also Ernesto Iaccarino had taken a degree in economics before throwing himself headlong into the family kitchens until he won two Michelin stars), he accepted the challenge.

This is how Trifola Finger Food was born. A ready made, a bold combination never made before which was previewed at Fico composed by Tuber Magnatum Pico Umbrian, authentic jewel of Città di Castello not only for its qualities but also because it moves a considerable economy for the inhabitants of the town since the truffle hunters with card are over 2200; from the celebrated Potato De.Co. of Pietralunga (PG) which takes on an unmistakable flavor from a very friable soil rich in potassium without stagnant water and located at a height of over 500m asl, and from Parmigiano Reggiano which has always accompanied the event.  

A smart idea that captures the eyes and the palate

In practice it is a savory muffin containing a mixture of boiled and minced potatoes processed with trifola flakes. And which is then tastefully and visibly embellished with a mousse made by taking the cream which is reduced to let the water evaporate and increase the concentration of fat mixed with the Parmesan and whipped. “We invented it with the idea - explains chef Andrea Cesari - of a smart food, which would capture the eyes and then the palate for its top quality ingredients and which directed at young people. Indeed it is perfect for an aperitif or as food on the go; and hence the name: Trifola Finger Food”.

Presented as a preview at Fico for the two-day event organized by the Città del Tartufo Association, it met with great success, and proposed at the Eurochocolate in Perugia at the behest of Eugenio Guarducci's patron as a tribute to the territory, it sold off like hot cakes.

 In the three days that Città di Castello dedicates to its main product, the slogan will also fly again “The Four Seasons of the Truffle” just to underline the constant production throughout the year characterized, as well as by trifola dell'Alto Tevere in autumn, from the precious black Tuber melanosporum in winter, from the bianchetto or marzuolo Tuber borchii in spring and from the black summer truffle or scorzone Tuber aestivum in the hottest period of the year.

“The edition n.40 – declare the Mayor of Città di Castello Luciano Bacchetta, the Councilor for Tourism and Commerce Riccardo Carletti, the president of the Comunità Montana Alta Umbria Mauro Severini – will be truly unmissable, not only for this important anniversary which will characterize the 2019 program even more with a festive atmosphere, but also because it promises to be a memorable year for our truffles with large pieces and considerable quantities able to satisfy all budgets. Based on these assumptions, we are therefore certain that we can offer visitors a unique weekend dedicated to the taste and quality made in Umbria, without forgetting the extraordinary food and wine, artistic and cultural resources that our Region is able to express.

The truffle as a passepartout to discover territory and culture

In fact, the truffle is just one of the many excellences that distinguishes us at a national level, contributing to making our tourist offer unique. And in this sense, the three days of Città di Castello represents the ideal opportunity to discover this immense heritage and to enjoy, at the same time, the numerous initiatives put in place for this historic edition”. 

Among the initiatives worth mentioning on the program of events scattered throughout the city, there is the truffle dog competition in the A. Langer Park (organized by the Alto Tevere Tartufai Association), which will allow everyone to participate in the search for the precious underground mushroom , the Truffle Flavors Market in Piazza Matteotti with the best of local production told by Tartufi Jimmy, Giuliano Tartufi, Penna Tartufi, Il Tartufaro, Mirko Tartufi and Tartufi Martinelli; the open-air kitchen in Largo Gildoni with the cooking shows of Parola di Chef: a series of events dedicated to quality gastronomic Made in Italy, where chefs will alternate, tastings, Slow Food Presidia, meetings with the Parmigiano Reggiano Consortium (in collaboration with the municipality of San Prospero) and even the first Junior Chef Challenge with middle school students from Città di Castello and directed by the Patrizi Baldelli Cavallotti institute. Under the Loggiato Gildoni, together with local producers at zero kilometer, there will be: the Pro-Bio Umbria association to talk about organic catering at school; Samuele Tognaccioli (FIDA) with his narrative cooking; the scholar Lorenzo Tanzi for the sensory analysis of trifola and hooked truffles; the ASL Umbria 1 with information campaigns on mushrooms; the restaurant of the Cavallotti Patrizi Baldelli institute ready to make truffle knowledge and flavors known; the duo Casare Lucaccioni-Chiara Filippi with the themed tasting 'Chianina what a passion!'.

Visitors will also be able to access all the city's museum facilities with discounted rates, thanks to the Musei Card valid for the Municipal Art Gallery, the Burri Museums, the Cathedral Museum, the Grifani Donati Museum of Graphic Arts, the Tela Umbria Textile Laboratory and Collection and the Garavelle Museum Complex.