La Biblioteca del Gusto
Volume 7 · Flavoured salt
Trapani sea salt, natural flavourings and Umbrian summer truffle. A finishing salt for eggs, carpaccio, risotto and mash.
Umbria is one of Italy's truffle regions. There are several species, and each has its own harvesting calendar, set by regional law.
The truffle in this volume is Tuber aestivum, the summer truffle, also known as scorzone. It is hunted from late May to the end of August. It is a different species from the prized winter black truffle, with a more delicate aroma.
The summer truffle grows underground, in symbiosis with the roots of certain trees. Outside it is black, with small pyramid-shaped warts. Inside, the flesh is hazelnut-coloured, crossed by pale veins.
The salt comes from the salt pans of Trapani. The truffle is present at 0.3%, together with natural flavourings, as stated on the label.
Savoury, with an aroma reminiscent of undergrowth and mushrooms. The summer truffle is gentler than the winter one: it accompanies, it does not dominate. Heat disperses it, so use it uncooked, a pinch at a time.
The salt is Sale Marino di Trapani PGI (IGP). The composition is stated on the label with percentages, including the amount of truffle and the presence of natural flavourings.
