The truffle black of the Spain emptied crossed the pond to land this Friday in New York on the first day of the “Trufforum” conference, a forum dedicated to promoting culture of this fungus through various activities that will take place throughout the week.
He Institute European of Mycology (EMI), organizer of the events, brought with him the so-called ‘tuber melanosporum’ of Soria and Teruel (two of the largest producers of this mushroom in Spain), to the James Beard Foundation space in “Market 57”a market overlooking the Hudson River located in the Chelsea neighborhood of Manhattan.
The presentation of the truffle Spanish to a mostly American audience (who paid $150 to participate in the event) served to publicize the provinces of Soria and Teruel, the greatest exponents of the call Spain emptied.
“Maybe the truffle It is a metaphor for what ours are provinces: a product with a lot of flavor that grows hidden from everything and you have to know how to discover it. When you learn to discover its flavors, you know the flavor and authenticity of a land that has many opportunities, some of them perhaps to be developed,” Enrique Rubio, deputy of culture and vice president of the Provincial Council of Soria.
According to Rubio, this day is a way to try to get the population to pay attention to the provinces interior, which have always been inhabited and which right now, “due to social and educational conditions”, are less valued.
Although the truffles presented at the event came from Spainthe organizers also defended the value of truffle black that occurs in France (member country of EMI), especially in the region of Occitania, and claimed the so-called “trufiturismo“.
“We have come to make this product known to the American public to make them visit France, Spain or other European destinations that produce this mushroom,” Joaquín Latorre, secretary general of the EMI.
Today, several experts gave a ‘masterclass’ on aspects related to trufflelike your process crop and obtaining or the keys to distinguish it from other types of truffle of lower quality.
A first level tasting
To demonstrate the immense value of the Spanish product, the first day of the ‘Trufforum’ featured a tasting of food starring the truffle and prepared by chefs Rubén Catalán, from the El Visco restaurant in Fuentespalda (Teruel), and Miguel Ángel de la Cruz, from La Botica, in Matapozuelos (Valladolid).
Los chefswhich each have a Michelin Green Star (awarded to those restaurants that opt for a gastronomy sustainable), they presented seven dishes to the participants with the intention of showing them “all the possibilities” of the mushroom.
In this way, the public tried delicacies such as a marinated trout tartare, a mozzarella made with Castile cheese or a foie gras, all of them wrapped or sprinkled with truffle negra.
The most technical part of the ‘masterclass’ was led by Fernando Martínez Peña, director of the EMIand María Martín Santafé, researcher at the Center for Agri-Food Research and Technology of Aragón (CITA), who explained the process of harvest of this mushroom, which is first searched for by a truffle dog and then extracted by a collector with the help of a special machete.
For his part, Daniel Brito, president of the Association of Truffle Growers and Collectors Truffle from Teruel, taught participants how to distinguish if a truffle It is of good quality or not through the five senses, especially smell, since the aroma, which reminded many of those present of black olive and blue cheese, is the most representative part of this mushroom.
Today’s day ended with a wine tasting chaired by Jaime Suárez, winemaker at the Dominio de Atauta winery, in Ribera del Duero (Soria).
2024-02-27 18:56:00
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