TrufaZero in the XII National Competition of Tapas of Valladolid
A few days ago our TrufaZero truffle was present at the 12th National Tapas Competition of Valladolid, one of the most prestigious in Spain, in the recipe of the “Imperial Porter cake with Foie, Truffle and Honey” from the well-known chef Carlos Gumiel of the Aurum Gastrobar of Guadalajara that was among the 46 finalists of this edition as representative of Castilla la Mancha.
The elaboration of Carlos consists of foie micuit wrapped in a sponge cake of black wheat flour with black beer, with black truffle slices, accompanied by reduction of black beer and honey to which are added refreshing touches of reduction of amaretto.
We are very grateful to Carlos who has used ingredients from Alcarreñas companies, such as the flour of the brand deSpelta (Palazuelos), the beer Imperial Porter of Arriaca (Yunquera), honey D.O. La Alcarria and our TrufaZero truffle (Cifuentes) and to have been able to represent our land at a national level and collaborate in its professional success.