What Are Truffles and Why Are They So Expensive?
Called "Earth's gold,” truffles are a rare and delicious form of mushroom--hard to find and when fresh, impossible to store for any length of time. They can be valued at as much as $3,000 per pound! Found concentrated in certain areas around the world, the world's best truffles come from Italy... black truffles from the countryside of Umbria and white truffles from the region of Piemonte in northern Italy. Sniffed out by specially trained dogs under the cover of dark in the early morning, they’re then dug up by the tartufaio, or "truffle hunter."
Black truffles are often described as being nutty, earthy, woody, mushroomy, and even a little chocolatey. White truffles give off a heady aroma and deliver a taste that’s typically described as being garlicky.
This box includes everything you need to create a once-in-a-lifetime truffle dinner!
RECIPES INCLUDED: Chef Sergio Vitale's Rack of Lamb with Truffle Crust, Foie Gras Mousse on Toasted Brioche Points with Lambrusco Jelly, White Truffle Risotto
Rougie Mousse of Duck Foie Gras with Truffles Whether you use this mousse to prepare Chef Sergio’s included recipe for tasty foie gras on brioche toast points, or even ravioli with foie gras, you will have no trouble cooking with and impressing your guests with this Duck Foie Gras Mousse. Fully cooked, just open the container and serve.
Casa Forcello Lambrusco Jelly This wine jelly embodies everything we love about Lambrusco and is bursting with notes of cherry, blackberry, and violet. Enjoy on toast, pair with cheese, or top foie gras mousse (see the included recipe!) with this rare and exotic treat!
Maldon Sea Salt Flakes One taste and you’ll understand. Maldon is a town on the southeast coast of England where a 135-year-old family-owned salt works produces every chef’s favorite salt. Used best as a finishing salt—sprinkled on vegetables, butter, caramel, or grilled meat, just before serving.
Olli Salumeria makes artisanal slow-cured fine meats based on old family recipes handed down over four generations. Their Truffle with Sangiovese salami is a mushroom aficionado's dream come true, traditionally saved as a treat for special occasions in Italy. Made with black truffles, this salami offers a sweet, earthy flavor.
Truffle Hunter Sauce "Tartufaio" Savitar’s passion for truffle products was born in the splendid Tuscan countryside in 1987. This sauce is made with black summer truffle, champignon mushrooms, black olives, anchovies, capers in extra virgin olive oil. Excellent with creamy cheeses, on croutons or for meat fillings. And, of course, to make Chef Sergio’s recommended truffle crusted lamb chops!
Pecorino Cream with White Truffle Savitar’s passion for truffle products was born in the splendid Tuscan countryside in 1987. This soft and velvety cream is made with pecorino cheese and the highly prized and extremely rare (and expensive!) white truffle. Excellent for risotto and pasta, perfect also with potatoes and as a substitute for the classic fondue. Just heat it in a pan and spread it on croutons to enjoy its creaminess.
Miguel & Valentino White Trufffle Oil Truffle oil gets a bad rap these days (due to inferior quality products on the market), but Miguel & Valentino have done it right: this is a high-quality, earthy, pungent, fragrant and aromatic truffle oil. Rare and highly prized, truffle oil is best used to finish pasta, risotto, grilled meats, omelettes and egg dishes, to make mayonnaise or aioli… the uses are endless.
Acquerello Aged Carnaroli Rice Carnaroli rice is the type of rice preferred by chefs and connoisseurs for making the creamiest risotto. Acquerello rice is aged for at least one year in refrigerated silos, developing a rich starch that is more stable and flavor enhanced. Thanks to a patented process, the rice germ is absorbed in the grains, giving Acquerello rice all the nutritional values of brown rice. And this is the only rice in the world whitened with a helix, a gentle method which leaves the grain intact—so there are no broken grains of rice.
Forest Blend Mushrooms We’ve packed a full pound of dried wild mushrooms in this box for you… enough to last for a very long time! Steep these dried mushrooms in hot water to create mushroom broth with reconstituted mushrooms for pasta and risotto. Chef Sergio has included his favorite recipes using these mushrooms!
"The truffle is not a positive aphrodisiac, but on occasion it can make women more loving and men more lovable." -Alexandre Dumas