Archive | February, 2013

FARRO PASTA WITH BLACK TRUFFLE AND PARMESAN SHAVINGS

Today we celebrate the king of all flavors: the truffle. What is truffle? Food connoisseurs describe the scent of the truffle as sensual, seductive and unique. Its fine aroma allows you to prepare some really refined dishes. Today, I’m going to prepare spelt pasta with black truffle sautéed with a delicate extra virgin olive oil, a […]

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WHAT IS A TRUFFLE? A BEGINNER’S GUIDE

Truffle is not very well known, so I have put together a simple guide (infographic) to help you choose your favorite variety among: The fine white truffle                 Bianchetto Marzuolo truffle The Perigord truffle                   Smooth black truffle Scorzone truffle                         Uncinate truffle Winter black truffle                   Moschatum truffle Bognoli truffle   What is a truffle- A begginer’s guide – […]

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Cooking with wild vegetables. I’ll tell you about “Misticanza”

What is “Misticanza”? It’s an old recipe made ​​with different types of wild vegetables picked in the country, mixed together with“Tondini del Tavo” beans and sautéed with extra virgin olive oil. Living in the country affords a number of advantages, including the option to go out for an occasional walk through the fields on the […]

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