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we are in Florence
where we can see how
white truffle is used in cooking
visiting the restaurant of Massimo Gori
placed in front of Palazzo Pitti
but before the truffle
comes to our tables
we must pay attention
to one last point
the truffle has a negative aspect
that is preservation
essentially not a long,
preservation, it should be eaten
within a short time
it's important to keep it
in a jar wrapped
in yellow paper
or Scottex
and change the paper
every two or three days
it is also important
to finish it quickly
because the truffle
has the problem, indeed,
of the loss of weight
but the point is not
just weight loss
but that the truffle
loses that humidity
that gives it also
a sort of strength
that intensifies its flavours
or rather
its scent
as time goes by
the more it loses
this feature
a long time ago, let's say
the truffle was
preserved also in rice
but, in my humble
opinion
the rice makes it taste
a little like cork
so we may cook a good rice
but the truffle loses some
of its main features
in cooking
both black
and white truffle are used
even if the second one
is definitely
the most loved one
the favourite truffle is
the white truffle
it's not by chance
it's not a peculiar
thing to say
the white truffle
is also the truffle
of San Miniato
a truffle
with excellent qualities
it's the delicious tuber
of cooking
the tuber of Venus
that as everyone knows
it has been used since ancient times
in our cookery
it' s the tuber that has
that extra oomph
and that gives prominence to the dishes
if you know how to use it in the right way
the truffle doesn't need
a lot of tips
the important thing is that it's
a good tuber
a good white truffle
from our area, indeed
better if it's coming from
the sanminiatesi hills because
it's really something refined
we also use black truffle
it's a truffle that I
appreciate very much
that I use for a
wide variety of dishes
also because the
price/quality ratio
is important
especially
it is used
on the black
truffle pie
as you can see
it's also
used often
in our fillet
my favourite one
is the "occhio di bue" eggs
with white truffle
and finally the noodles
a sprinkle of truffle
It's always the best choice.