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Appr\u00e9ci\u00e9es de tous les palais raffin\u00e9s, les truffes sont un ingr\u00e9dient de haute cuisine qui se marie bien avec une grande vari\u00e9t\u00e9 de plats. Les Abruzzes sont l’une des r\u00e9gions italiennes les plus fertiles en mati\u00e8re de production de truffes, gr\u00e2ce aux caract\u00e9ristiques du territoire et du climat ; en effet, il existe de nombreuses zones caract\u00e9ris\u00e9es par un bon niveau d’humidit\u00e9 tout au long de l’ann\u00e9e et des sols meubles et riches en carbonate de calcium. Pour certains, cette zone g\u00e9ographique peut m\u00eame \u00eatre consid\u00e9r\u00e9e comme la patrie d
\nu pr\u00e9cieux tubercule.<\/p>\n
Toute variation de cette excellence gastronomique m\u00fbrit \u00e0 diff\u00e9rentes p\u00e9riodes de l’ann\u00e9e : vous avez ainsi la garantie de truffes fra\u00eeches et parfum\u00e9es en toute saison, de l’\u00e9t\u00e9 \u00e0 l’hiver. En outre, il existe diff\u00e9rentes vari\u00e9t\u00e9s, chacune \u00e9tant particuli\u00e8re : la tr\u00e8s pris\u00e9e truffe blanche (la fameuse Tuber Magnatum Pico), la tr\u00e8s pris\u00e9e truffe noire, la truffe crochue et la truffe d’\u00e9t\u00e9 ou scorzone. Apprenons \u00e0 les conna\u00eetre de plus pr\u00e8s.<\/p>\n
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La truffe blanche pris\u00e9e est d\u00e9finie par beaucoup comme la reine de la table : c’est certainement la truffe la plus pr\u00e9cieuse. Tr\u00e8s savoureux et tout aussi parfum\u00e9, il peut peser jusqu’\u00e0 un demi-kilo. Elle doit \u00eatre consomm\u00e9e crue \u2013 contrairement \u00e0 la truffe noire \u2013, coup\u00e9e en tranches tr\u00e8s fines. La tr\u00e8s pris\u00e9e truffe blanche se lie plus \u00e9troitement au tilleul, au ch\u00eane, au peuplier et au saule. La glebe a une couleur qui varie du rouge brique au noisette. Il se r\u00e9colte entre d\u00e9but octobre et fin d\u00e9cembre.<\/p>\n
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[\/et_pb_text][et_pb_image src=”https:\/\/www.tartufilaspora.it\/wp-content\/uploads\/2021\/04\/tartufo-nero-pregiato.jpg” alt=”altitude de la truffe” title_text=”pris\u00e9 \u00e0 la truffe noire” _builder_version=”4.16″ _module_preset=”default” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”off|off|off” _builder_version=”4.25.2″ text_font=”||||||||” header_font=”||||||||” header_2_font=”–et_global_heading_font||||||||” header_2_font_size=”30px” header_2_line_height=”1.3em” background_size=”initial” background_position=”top_left” background_repeat=”repeat” animation_direction=”top” global_colors_info=”{}” header_font_size__hover=”30px” header_font_size__hover_enabled=”30px” header_letter_spacing__hover=”0px” header_letter_spacing__hover_enabled=”0px” header_text_shadow_color__hover=”rgba(0,0,0,0.4)” header_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)”]<\/p>\n
La tr\u00e8s pris\u00e9e truffe noire est r\u00e9colt\u00e9e entre la mi-novembre et la mi-mars : c’est pourquoi elle est utilis\u00e9e dans de nombreux plats d’hiver. Caract\u00e9ris\u00e9 par une forme plut\u00f4t r\u00e9guli\u00e8re et arrondie, il pr\u00e9sente un p\u00e9ridium rid\u00e9 et noir, avec de petites verrues sombres, et une saveur sucr\u00e9e. Le parfum n\u2019est jamais excessivement intense, mais au contraire il est agr\u00e9able et d\u00e9licat. Enfin, la glebe a une couleur noir violac\u00e9, tandis que ses dimensions peuvent \u00eatre aussi petites que celles d’une noisette ou aussi grandes que celles d’une pomme de terre.<\/p>\n
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[\/et_pb_text][et_pb_image src=”https:\/\/www.tartufilaspora.it\/wp-content\/uploads\/2021\/04\/tartufo-uncinato.jpg” alt=”Bois des Apennins des Abruzzes” title_text=”crochu aux truffes” _builder_version=”4.16″ _module_preset=”default” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.25.2″ text_font=”||||||||” header_font=”||||||||” animation_direction=”top” global_colors_info=”{}” disabled_on=”off|off|off” header_2_font=”–et_global_heading_font||||||||” header_2_font_size=”30px” header_2_line_height=”1.3em” background_size=”initial” background_position=”top_left” background_repeat=”repeat”]<\/p>\n
La truffe crochue est parfois confondue par les moins exp\u00e9riment\u00e9s avec la truffe d’\u00e9t\u00e9 : en fait elles sont de proches parentes, au point que la truffe crochue est aussi appel\u00e9e scorzone d’hiver. C’est une truffe de montagne, et se d\u00e9veloppe donc dans les climats froids : elle na\u00eet pendant la saison estivale puis m\u00fbrit pendant les mois d’hiver. Le hamate peut \u00eatre r\u00e9colt\u00e9 entre fin septembre et fin d\u00e9cembre, mais on le retrouve parfois jusqu’\u00e0 mi-mars. La gleba est de couleur fonc\u00e9e, avec des nuances rappelant le chocolat, tandis que les veines ramifi\u00e9es blanch\u00e2tres n’apparaissent que lorsque le produit est m\u00fbr.<\/p>\n
[\/et_pb_text][et_pb_button button_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjcwNiJ9fQ==@” button_text=”Tout lire” button_alignment=”left” _builder_version=”4.16″ _dynamic_attributes=”button_url” animation_style=”zoom” animation_intensity_zoom=”20%” button_letter_spacing_hover=”2px” global_colors_info=”{}” button_text_size__hover_enabled=”off” button_one_text_size__hover_enabled=”off” button_two_text_size__hover_enabled=”off” button_text_color__hover_enabled=”off” button_one_text_color__hover_enabled=”off” button_two_text_color__hover_enabled=”off” button_border_width__hover_enabled=”off” button_one_border_width__hover_enabled=”off” button_two_border_width__hover_enabled=”off” button_border_color__hover_enabled=”off” button_one_border_color__hover_enabled=”off” button_two_border_color__hover_enabled=”off” button_border_radius__hover_enabled=”off” button_one_border_radius__hover_enabled=”off” button_two_border_radius__hover_enabled=”off” button_letter_spacing__hover_enabled=”on” button_letter_spacing__hover=”2px” button_one_letter_spacing__hover_enabled=”off” button_two_letter_spacing__hover_enabled=”off” button_bg_color__hover_enabled=”off” button_one_bg_color__hover_enabled=”off” button_two_bg_color__hover_enabled=”off”][\/et_pb_button][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ background_position=”top_left” custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text disabled_on=”off|off|off” _builder_version=”4.25.2″ text_font=”||||||||” header_font=”||||||||” header_2_font=”–et_global_heading_font||||||||” header_2_font_size=”30px” header_2_line_height=”1.3em” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}” header_font_size__hover=”30px” header_font_size__hover_enabled=”30px” header_letter_spacing__hover=”0px” header_letter_spacing__hover_enabled=”0px” header_text_shadow_style__hover=”none” header_text_shadow_style__hover_enabled=”none” header_text_shadow_color__hover=”rgba(0,0,0,0.4)” header_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)”]<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.tartufilaspora.it\/wp-content\/uploads\/2021\/04\/tartufo-estivo.jpg” alt=”Truffe Roccaraso” title_text=”truffe d’\u00e9t\u00e9” _builder_version=”4.16″ _module_preset=”default” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.25.2″ text_font=”||||||||” header_font=”||||||||” animation_direction=”top” global_colors_info=”{}” disabled_on=”off|off|off” header_2_font=”–et_global_heading_font||||||||” header_2_font_size=”30px” header_2_line_height=”1.3em” background_size=”initial” background_position=”top_left” background_repeat=”repeat”]<\/p>\n
Il tartufo estivo, chiamato anche scorzone, \u00e8 caratterizzato da una superficie estremamente ruvida e vanta propriet\u00e0 organolettiche ottimali, ma non uguali a quelle del tartufo nero pregiato. Il periodo \u00e8 di colore nero, a maggio ragione negli esemplari pi\u00f9 maturi, mentre la carne varia dal giallo al nocciola in base al livello di maturazione. Il sapore \u00e8 decisamente piacevole, paragonabile a quello dei funghi porcini, e il profumo aromatico \u00e8 intenso. Il periodo di maturazione inizia a maggio e si conclude a met\u00e0 autunno.<\/p>\n<\/div>\n<\/div>\n
[\/et_pb_text][et_pb_button button_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjY4OCJ9fQ==@” button_text=”Tout lire” button_alignment=”left” _builder_version=”4.16″ _dynamic_attributes=”button_url” animation_style=”zoom” animation_intensity_zoom=”20%” button_letter_spacing_hover=”2px” global_colors_info=”{}” button_text_size__hover_enabled=”off” button_one_text_size__hover_enabled=”off” button_two_text_size__hover_enabled=”off” button_text_color__hover_enabled=”off” button_one_text_color__hover_enabled=”off” button_two_text_color__hover_enabled=”off” button_border_width__hover_enabled=”off” button_one_border_width__hover_enabled=”off” button_two_border_width__hover_enabled=”off” button_border_color__hover_enabled=”off” button_one_border_color__hover_enabled=”off” button_two_border_color__hover_enabled=”off” button_border_radius__hover_enabled=”off” button_one_border_radius__hover_enabled=”off” button_two_border_radius__hover_enabled=”off” button_letter_spacing__hover_enabled=”on” button_letter_spacing__hover=”2px” button_one_letter_spacing__hover_enabled=”off” button_two_letter_spacing__hover_enabled=”off” button_bg_color__hover_enabled=”off” button_one_bg_color__hover_enabled=”off” button_two_bg_color__hover_enabled=”off”][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
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