Mushrooms and Truffles
The intense, sweetish scent that pervades the woods in autumn brings to mind images of mushrooms and fungi, refined culinary delights that will often only grow in their own natural environment. Their unmistakable aroma is a feature of food over the winter months, but gastronomy has given us solutions that allow us to enjoy these specialities all year round, like the Porcini, the king of mushrooms, which can be used in a variety of ways, as seen in our products. The same is true for the truffle, with its fruity underground texture that grows wild in the soil, especially around the roots of oak trees. We can enjoy the sweet flavour of the black truffle, or the garlic-like aroma of the bianchetto, with its singular, bold flavour and great personality. And don’t forget to serve them in fantastic new combinations, such as with asparagus, artichoke, chicken livers or even acacia honey.