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HIS MAJESTY, THE WHITE TRUFFLE

posted by Home In Italy on January 27th, 2017

The precious white truffle, scientific name ‘Tuber Magnatum Pico’, is considered the truffle par excellence because it has a significant important trade role.
Its specific taste and its aromatic smell make the white truffle a very appreciated ingredient in the kitchen and it is considered the best after the black truffle.
Piedmont is the region in Italy where you can find the white truffle, and Alba is a suitable place where to celebrate this most loved and sought delight of the chefs from all over the world.
Every year in October and November, almost two months of events celebrating the Tuber Magnatum Pico, the white truffle of Alba, gem of Piedmont di Langhe, Roero and Monferrato, with an International Fair of the White Truffle of Alba invading the streets, courtyards, markets and palaces of the capital of the Langhe.

How to conserve


The truffle most be stored in a glass jar or, alternatively, in an airtight plastic container. Within this, it should be wrapped in a paper towel, which should be changed and replaced every day. To avoid definitely, as erroneously spread, is to introduce rice in the container, because the rice excessively absorbs the moisture of the truffle, drying it and depriving it of its perfume. Similarly, avoid to store it in oil, which favors fermentation.

The jar or container needs to be placed in the lower part of the refrigerator, at a temperature between 2 and 4 °C (pay attention to milk products, such as butter and cheese, which tend to absorb the smell). Even under the best storage conditions, it is recommended though to eat the truffle within seven/ ten days after purchase. Like the universal rule valued for all fresh products: the sooner you eat/drink it, the better the tastes of the truffle will be.

How to clean


The truffle is a fungus that grows underground: it goes without saying that at the moment of collecting them, they will be covered with earth. It is advisable that anyone who sells truffles already cleanse them before sale, making sure to brush them, even if only superficially. Primarily for the weight, which affects the price, but even more to allow those who are purchasing to verify the quality of the truffles. The earth, in addition to hiding any flaws, it may also be a carrier of insects or worms of various sizes, which might ruin the truffle. For all these reasons, our fresh truffles are sold already well brushed. We do not wash them as this process could undermine its duration. It would be enough to, a few hours before serving the truffle at the table or use it as an ingredient, gently wipe it – but carefully – with a soft bristle brush (such as a fine shoe brush or toothbrush, clean of course) wetted with water at room temperature. The white truffle should never be immersed in water, cooked nor boiled.

How to cut



You don’t eat a truffle by biting it (unless you can afford it), you don’t peal it with a knife (except for the black truffle) and should not be torn to pieces (even if, in some recipes, this way of preparation can offer unique sensations). Generally you don’t grater the truffle, although some kitchen tools could guarantee good results in that way.

The best way to enhance the flavor is to gill. There are several thoughts about the cut, depending on whether you want to achieve a crispy or melted result; in the first case, the blades will be thicker and consistent, in the second case rather thin, almost transparent. The tool to achieve this is the truffle slicer. There are different types available on the market: the important this is that it is equipped with a smooth and sharpened blade, preferably stainless steel, which can regulate the thickness of the slices in order to get a precise cut; variable between 0.2 and 4 mm.

Another suggestion concerns the disposition on the plate. For the most sublime experience, we suggest you to create a cone starting from the outer edge of the plate, creating concentric circles smaller and smaller, following a circular motion.

CROSTATA WITH RICOTTA AND FIGS

posted by Home In Italy on October 10th, 2016
Ingredients:
flour 165 g
almond flour 70 gr
butter 100g
icing sugar 95 gr
medium eggs 1
1 vanilla bean
salt 3 gr
1 teaspoon ground cinnamon
ricotta 400g
isinglass 8 gr
fig jam 400 gr
Liquid fresh cream 200g
Directions:
Combine flour  and the cold butter cut. Stir flour almond and cinnamon . Combine the icing sugar, the inner seeds of the vanilla bean, eggs and salt. Transfer the dough on floured work surface. Briefly work to get a loaf. Wrap the dough in plastic and leave in the freezer for an hour. Then roll out the dough until it becomes a centimeter thick. Lay the mold lined with parchment paper. Bake the base in the oven at 175 ° for 35 minutes. Allow to cool the shell and transfer it to a plate.
Prepare the ricotta in a bowl and, in a small saucepan heat the cream. Melt the gelatin in cold water and add to the ricotta. then add the fig jam. Stuff the base filling it with cream and then it level well in area.
Wash and dry the figs, then cut in half without removing the peel. Add the figs on the cake and allow yourself to this delicacy!

Let’s cook!

posted by Home In Italy on November 30th, 2015


Cooking is culture, conviviality and creativity, and a cooking class is the funniest way to learn about the traditions of the county you are visiting. It is possible to have a private teacher to come to your villa or it is possible to attend a cooking class in a resort in the South of Umbria, near Todi, the Fattoria di Vibio.


At the Fattoria di Vibio, qualified experts will lead you to discover the typical food of Umbria and the cooking classes can be held in a single day or can last up to 3 days, for an unforgettable experience, where fantasy is the best dressing for creating a successful recipe!

Fattoria di Vibio

Travel to Piedmont region to discover “The King’s Pantry”

posted by Home In Italy on June 11th, 2015

Have you ever wondered which was the King’s diet? And who knows how were the royal sumptuous banquets prepared? Which was the gastronomic production inside the court? To answer all these questions and much more, the Piedmont Region and Torino city organize the thematic tours of The King’s Pantry.

The Banquet, Piedmont2015

From June the 1st to October the 31st 2015, the wonderful heritage of villas, castles, palaces and residences of Piedmont region will come alive to offer artistic, historical and gastronomic tours. The set of royal residences, 21 in total, is a gem part of the UNESCO World Heritage and it is now the time to discover it!
Plunge into the ordinary life of that time: a walking itinerary through royal gardens and royal kitchens to discover the food production and to know different aspects of living at the court of the Savoy Family. The King’s Pantry is a wonderful opportunity to discover all the historic and cultural richness of this region, with a special consideration for all that had to do with the food.

UNESCO World Heritage

Let’s see in detail the events of the Pantry:

Castello di RivoliAt table with the King. A Royal Residence, its history and its protagonists
Every Sunday and bank holidays starting from 4:30 pm

Reggia di VenariaTour inside the Royal Kitchen and The Royal Potager
Tuesday to Friday from 9 am to 5 pm, Saturday and Sunday from 9 am to 7 pm

Palazzina di Caccia di StupinigiFrom Stupinigi to the rest of the world
every second Saturday of the month, 2:30 pm and 4:00 pm

Palazzina di Caccia di StupinigiFamilies at museum
first and third Sunday of July, September and October, 3:00 pm and 4:30 pm

Palazzina di Caccia di StupinigiFocus: The food and the land within the crown of delights
12th July 3:00 pm and 4:30 pm

Palazzo MadamaPalazzo Madama Garden Tour
from Tuesday to Sunday 10:00 am – 6:00 pm (last entrance at 5:00 pm)

Villa della ReginaVilla della Regina vineyard
9th and 23rd June, 14th and 28th July, 11th and 25th August, 8th and 22nd September, 13th and 27th October at 10:00 am

Castello di RacconigiRacconigi Royal Kitchens tour
Saturday and Sunday 2:30 pm – 5:30 pm

Castello di AglièDiscovering Savoy Dukes’ kitchens
tour of the kitchen with a tour guide, every Friday at 4:00 pm and Saturday at 10:00 am

Castello de La MandriaFlavored-Rose
20th June 6:30 pm

Castello de La MandriaGood morning Majesty
20th September 10:30 am

Piedmont and Turin to discover the King's Pantry

We are already excited about the program, which seems a dream! We just have to decide which event to take part… and it will be hard to choose!
The Piedmont region created the Royal Card, valid 48 hours, which gives the possibility to enter three royal residences, unlimited use of tourist bus city sightseeing of Torino and other special discounts for the events. The Royal Card is a win-win if you decide to organize a weekend in the beautiful city of Turin.