Truffle Hunting
The truffle is a valuable food; you can find it only in some parts of Italy. There is the white truffle and black truffle, according to the areas in which it is located, the climate and soil type.
Truffles, as well as having an excellent flavor, also has many beneficial properties.
- First, it is rich in antioxidants that fights aging.
- The truffle also improves digestion and contains calcium.
- The truffle has also aphrodisiac properties.
The truffle is very valuable and hard to find, the truffle dogs come to our aid, and during the truffle hunting the dogs accompany us and indicate where the truffles are hiding.
During the summer, it is better to leave at dawn, so the dogs do not get tired and they can sniff out truffles. In winter, it is more appropriate to go out during the hottest and sunny hours, so that the dog can smell the scent of truffles better and show us where to look.
Truffle hunting is adventurous and unique experience in life. You can enjoy a few hours in the country, along with beautiful dogs, and in close contact with nature.
To preserve the fragrance and flavor of truffles, you can taste truffle oils all the year. You can taste at home when you what this fantastic ingredient.
The truffle oil is used as a garnish. Every dish, even the simplest, can become more tasty and refined by adding truffle oil.
Increase a simple recipe as scrambled eggs with mushrooms, with a little drizzle of truffle olive oil.
INGREDIENTS
- Eggs: 4
- Fresh Cream: 100 ml
- Mushrooms: 300 gr.
- Garlic: 2 cloves
- Parsley
- Extra virgin olive oil: 3 tablespoons
- Extra Virgin Olive Oil with truffle: 6 tablespoons
- Salt: to taste
Wash, clean and cut mushrooms. Best when fresh, but you can also use frozen ones.
In a pan pour the extra virgin olive oil, and let brown the garlic. Add mushrooms and cook for about 15 minutes.
Beat the eggs with the cream, salt and parsley. Pour the eggs into the pan and scramble them.
When finished, put the scrambled eggs with mushrooms in the dish and pour over the truffle oil.
Emanuele has presented our wines at Bridge Street New Channel 9. A chef cooked a dish by using our truffle oil. Enjoy the video.
Author
Luciana Cilemmi
Luciana Cilemmi, deals with Magazine, Style Director and Co-founder of Tenuta Torciano winery and Tenute Giachi wines and the innovative Viviarium Restaurant of Bottega Torciano- Tenuta Torciano & Winery is part of an international reality that is born in Italy by an initiative of Pierluigi Giachi and Luciana Cilemmi, who have worked for years in the Italian wine market , expanding throughout in the United States, managed and controlled by the american company ' Bellavini winery. Luciana Cilemmi was born in San Gimignano to a family of artists specialised in the restoration of medieval buildings. Having completed her technical studies, she now pursues the interests passed on to her by her family, like her passion for artistic objects, in particular works of art created in Tuscany between the Middle Ages and the Renaissance. But she reserves her keenest enthusiasm for the historic works completed in San Gimignano between 1100 and 1300. Alongside her love of medieval history, she is fascinated in wines produced from Tuscan vineyards, which, together with saffron and wool, were the most sought-after goods traded by the wealthy noble families of San Gimignano already in medieval times. Luciana Cilemmi left San Gimignano at the age of 21 and embarked on a pilgrimage in search of knowledge and to discover the new winemaking skills and products that were then developing both in Italy and in France. In the meantime she added to her knowledge of wine by attending specialised courses and becoming a master of wine. On returning to Siena, she discovered a wonderful area near Murlo where she fell in love with the tiny, unspoilt village of Montepescini. She bought the estate of Montepescini where, based on the experience she had acquired over the years, she found a particular lie of the land, special climatic conditions and an altitude suited to the creation of great wines. With enormous enthusiasm, doggedness and considerable effort, a reclamation programme was started to renew the terrain which was then used to plant 30 hectares of specialised vines. Sangiovese is the dominant vine, followed by Cabernet Sauvignon, Merlot and Syrah. Years of experimentation and the introduction of new winemaking techniques eventually led to the creation of Luciana di Memmi’s prestigious wines. Some years ago, Luciana Cilemmi succeeded in realising her dream of a lifetime: to return to her home town, San Gimignano. She was destined to buy the historic palace with the medieval tower, which had been owned by the prestigious Useppi family from 1200 to 1927 and had then passed to the noble and historic Chigi family of Siena. The Useppi were a powerful Sienese family who owned several castles. This beautiful medieval building has an elegant and distinctive façade full of Sienese and Pisan architectural influences. If you find yourself in San Gimignano, make sure you visit the Chigi Tower and Palace. Luciana Cilemmi holds regular events in the rooms of the medieval tower, such as the presentation of wines, both from her vineyards and elsewhere, attended by international journalists, experts from the sector and critics. She also organises exhibitions of works of art and paintings, and press conferences on the subject of "Wine in San Gimignano during medieval times”. Visiting the home of Luciana Cilemmi is like re-living an aspect of the past that will not return except through the imagination of those who have believed and continue to believe in this story.
