TrufaZero's Products
Classification of truffles
Our truffle dog
Our Truffle (Melanosporum Truffle)
Views of the truffle field
Careful truffles with mime

An unforgettable experience

Today I want to tell you about the so nice experience that we live yesterday in the “Miele Experience Center” of the Moraleja, a space where kitchen workshops and lectures are regularly held. Our dear friend, chef Fernando López, professor of the Cooking school of Guadalajara, formed with Paco Roncero, Ferrán Adriá and Julio Soler, directed the workshop “The secrets of the Truffle” and TrufaZero were the ones in charge of explaining to the participants the characteristics of “tuber melanosporum”, how it is grown, the “hunting”, the process of selection, cleaning and packaging in our cannery plant and the importance of the sanitary registry as a guarantee of quality, and they could see, smell and touch our truffles, check the way to truffle the rice so that it then has a deep and delicious taste; We also present our products with truffle: Oil, Modena vinegar and TrufaZero truffle cheese.

Fernando cooked a delicious risotto with poultry chicken and TrufaZero truffle, stewed monkfish with stems, inflorescences and TrufaZero truffle and raw apple pie with truffled cream; The participants followed with interest the different steps of the elaboration and saw how they cut the truffles in sheets or splinters and explained how to truffle the rice and other products. We were all able to taste and enjoy these dishes which were delicious.

We thank Fernando and Miele for calling us and for the diffusion of the kitchen with truffle.

You can make your request for truffle and Oil, Modena Vinegar and cheese with TrufaZero truffle in this link and start your own culinary experience.

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