In the past our ancestors, hoeing the ground, used to find lots of truffles and, thinking they were not edible, they used to throw them away, calling them “black potatoes”.
Curiosities and facts about the Italian truffle made in Abruzzo.
Like our “Montepulciano D’Abruzzo” vine is being used to “cut ” other less structured vine varieties, our truffles are often being sold in other countries, passed off as “local product”, as our varieties in Abruzzo are more fragrant and tasteful.
The truffle can be used in the kitchen in a thousand ways, but we love to add value to our “Nero Pregiato” truffle this way:
Grate all the truffle and add: a bit of minced garlic, a finely cut anchovy, salt and oil. You can also add some dried porcini mushrooms. This condiment can be used for toasted bread, pasta and many other dishes.
The only advice we can give you: mind the quantity, as you could easily get addicted!
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