La Biblioteca del Gusto
Volume 9 · Powder
Italian rice flour, Trapani salt, natural flavourings and Umbrian summer truffle. A fine powder that dissolves: for risotto, cream soups and eggs.
There are dishes where you do not see the truffle, you taste it. A creamy risotto, a potato purée, a hot soup. There, a shaving would stay on the surface. You need something that goes into the dish.
This volume was made for that. It is a powder: it mixes in, dissolves, binds.
The truffle is Tuber aestivum, the summer truffle hunted in Umbria from late May to the end of August. It has a black, warty skin and hazelnut-coloured flesh. It is present at 0.2%, together with natural flavourings.
The base is Italian rice flour. Italy is the largest rice producer in Europe, and more than half of Italy's rice fields are in Piedmont. The salt comes from the salt pans of Trapani.
Delicate and enveloping. The rice flour carries the truffle's aroma into the creaminess of the dish. The flavour is soft, with a note of mushroom and undergrowth. During cooking it gives body to soups and risottos.
Italian ingredients, with percentages and nutritional values stated on the label. The amount of truffle and the presence of natural flavourings are clearly written.
