Today we’re talking about capers from Pantelleria, tiny but very rich in flavour. But there’s more, we’ll also discover caper berries, caper leaves and the caper production farm that brings Pantelleria’s tradition to the world. Ready to go?
- Meat & Seafood add remove
-
Cured meats & Cheeses
add remove
- Pasta & Pizza add remove
-
Preserves & Condiments
add remove
- Truffles, legumes & mushrooms add remove
- Desserts & snacks add remove
- Organic
- Tasting Selections
- Christmas
- Brands
- Meat & Seafood add remove
-
Cured meats & Cheeses
add remove
- Pasta & Pizza add remove
-
Preserves & Condiments
add remove
- Truffles, legumes & mushrooms add remove
- Desserts & snacks add remove
- Organic
- Tasting Selections
- Christmas
- Brands
Search in blog
Latest posts
-
Capers, what a taste!Read more
-
Ferragosto’s picnicPosted in: The foodie's journal1526 viewsRead more
Ferragosto is approaching, whip out the picnic baskets! What are we taking? All quick preparations to make and practical to carry and eat - dishes and cutlery are hardly needed! The secret? The best Italian cured meats.
-
Precious grains from the Vercelli plainPosted in: The foodie's journal1278 viewsRead more
Have you ever thought about how much work goes behind a packet of rice? How important the territory, the processing techniques and the packaging method are? To think all of this doesn’t affect the taste is a huge mistake. And while...
-
Who says there’s only tuna in oil?Posted in: The foodie's journal2135 viewsRead more
From Marzamemi’s tuna fish factories…The greater amberjack! Tradition and environmental sustainability: fishing is exclusively by angling in the Mediterranean, the processing entirely made by hand, in short it’s a delight to always keep...
-
When whole is better than slicedPosted in: The foodie's journal2009 viewsRead more
We already know that dry-cured ham is one of the best and most symbolic products of our territory. But do you also know what the differences are, in terms of taste, between a sliced one and a whole one? Read our article and make room in...
Popular posts
-
ITALIAN PASTA TYPES AND SHAPES REGION BY REGIONPosted in: The foodie's journal94135 viewsHow many pasta shapes exist in Italy? Around three hundred! Any pasta shapes that you can think of has been created over the years and combined with a specific sauce. First of all, Italian pasta shapes are divided into two main...Read more
-
DIFFERENCES BETWEEN GRANA PADANO AND PARMIGIANO REGGIANOPosted in: The foodie's journal33518 viewsParmigiano Reggiano and Grana Padano cheeses have a similar shape, colour and paste, but they follow completely different product specifications as requested by their respective protection consortia. Parmigiano Reggiano and Grana Padano...Read more
-
ITALIAN RICE CULTIVARSPosted in: The foodie's journal30091 viewsIn Italy rice is rarely seen as a side dish; it is an actual ingredient used in both traditional and more innovative dishes. Timbales, risotto, supplì stuffed rice balls, rice meatballs, rice salads…The Italian regional culinary...Read more
-
DISCOVERING ITALIAN RAW MILK CHEESESPosted in: The foodie's journal23377 viewsRaw milk means milk which does not undergo any heat treatment prior to becoming cheese. According to Slow Food, cheeses made from this type of milk, i.e. raw milk Italian cheeses, are the only ones that preserve an invisible bacterial...Read more
-
‘NDUJA FROM CALABRIA: FOOD PAIRING AND RECIPESPosted in: The foodie's journal20486 views‘Nduja from Calabria is definitely addictive; I am sure of it. One taste and you’re in love, because ‘Nduja salami spread is spicy but aromatic, it is creamy, it can enhance the flavour of many dishes and it takes you all the way to...Read more
Blog tags
Truffle oil, how to use it in the kitchen
Truffle oil is one of the most beloved condiments. Two drops of this oil are enough to lend personality to each dish and provide an explosion of flavour and scent.
Italian extra virgin olive oil and fine truffle: this combo can only result in a true delicacy. Everything makes sense so far, but let’s be honest: out of 100 bottles of truffle oil that we may find on the market, only a small percentage actually contains prime-quality ingredients.
Truffle oil is an excellent product on paper, but it unfortunately often has a low quality in real life. Truffle oil could be a prime-quality product just as well as a horrible concoction.
Where does the difference lie? How to choose the best? I’m going to tell you a secret that everyone actually already knows: always read the label.
Quality of ingredients
Let’s start by talking about olive oil: it should only be Italian. If you end up buying olive oil from outside of the EU, don’t go around complaining that it tastes like petrol.
And then – the star – our beloved truffle. You are probably wondering “white or black truffle?”, but that’s not the point. There obviously is a difference of aroma - and of price - between summer truffles and Alba white truffles, but what matters the most is the quality of ingredients.
White truffle oil isn’t necessarily better than the other ones. It’s best to choose a good-quality black truffle oil with the right quantity of truffle, rather than a dubious “fine white truffle oil” only containing truffle flavour that might also end up being artificial.
Quantity matters. Truffle oil is an intense condiment that should be carefully measured out. That being said, if I purchase truffe oil, I want to be able to taste the truffle. What am I supposed to do with an oil containing only 0.5% truffle and plenty of chemical aromas? That’s why it is important to always read the label.
And then comes...
The one and only oil WITH truffle. What’s the difference? Take a look at it; you can not only smell, but also see truffle here. Real truffle shavings guarantee an absolute quality. What more can we ask for? A high-quality oil enriched with precious Alba white truffle shavings– an actual gem.
Let’s take a look at the amount of truffle. An oil containing half a gram of truffle isn’t obviously as intense as an oil containing six/seven grams of truffle. Prices vary accordingly, too. But this truly exceptional product is worth the investment.
Recipe ideas for scented dishes
We now know how to identify a good truffle oil; let’s see how to use it in the kitchen.
White truffle oil has a refined flavour and an even more enveloping scent, so it would be ideal to pair it with special dishes that are able to enhance its aroma. There is only one golden rule: never cook it. As a matter of fact, its inebriating scent could evaporate at high temperatures.
It tastes exceptional on filet steak with bolete mushrooms and on steak tartare; it also pairs surprisingly well with fish. A refined dish would be: steamed cod with a thread of white truffle oil and a side dish of new potatoes.
A classical pairing is truffle oil with eggs. I suggest poaching the eggs so that they still have a soft yolk. A thread of white truffle oil tops off this delicious and beautiful dish.
The perfect pairing for black truffle oil is fresh pasta, in my opinion. A tasty and hearty dish such as Tagliatelle pasta with mushrooms pairs perfectly well with truffle oil, enhancing its flavour and making the dish even more elegant.
You can use a good-quality truffle oil pretty much everywhere: from starters, through pasta or risotto dishes, to meat and fish dishes. It must always be added at the end, off the heat, and be careful as to not overuse it.
Scent, flavour and persistency vary according to how much truffle the oil actually contains, but you always need to measure it out carefully, because a small amount could end up ruining the dish. If the dish is not intense enough, you can always add some, but once you have put too much, it’s all over. So, measure it out carefully and always taste it before adding more, especially if you don’t use it often.
These are our only suggestions, as well as trying out new pairings and flavour combinations. When you have prime-quality truffle oil, you don’t need much else to impress.
Related products
-
White Truffle Oil - 100ml
Price: €6.90 -
Black Truffle Oil - 100ml
Price: €6.90 -
Olive oil with Alba white truffle – 100ml
Price: €29.90
Related posts
-
PRODOTTI TIPICI ITALIANI IN GERMANIA E OLTREOCEANO: QUANTI INGANNI!
Posted in: The foodie's journal11/02/20204831 viewsL’etichetta che indica la provenienza di un prodotto è sinonimo di garanzia. Ad ogni paese viene associata una...Read more -
STRACHITUNT DOP: STORIA E TRADIZIONI
Posted in: The foodie's journal21/02/20203571 viewsLo Strachitunt DOP è un formaggio a pasta molle unico al mondo, tipico delle valli circostanti Bergamo, in particolar...Read more -
PRODOTTI TIPICI PUGLIESI: QUELLI CHE PIÙ AMIAMO RISPLENDONO COME L’ORO
Posted in: The foodie's journal21/02/20203686 viewsLa Puglia, caratterizzata da distese di olivi e campi di grano che attraversano la regione fino ad affacciarsi sulle...Read more -
IL CIBO DI QUALITÀ ITALIANO: PRODOTTI TIPICI DOP
Posted in: The foodie's journal21/02/20203944 viewsL’Italia è un paese dalla tradizione culinaria estremamente ricca e ogni regione offre prodotti tipici frutto di...Read more -
COSA È OGGI IL CIBO GOURMET?
Posted in: The foodie's journal21/02/20203668 viewsGourmet è una parola molto alla moda al giorno d’oggi, ne spesso usata per descrivere una pietanza di grande classe,...Read more