Black Truffle in slices, in olive oil, 45g - Manitaria Dirfis
Code: G09100000000860
Barcode: 5200120280114
9,75€
Truffle Carpaccio in olive oil” is made with thin slices of summer Greek truffles preserved in the best quality Greek extra virgin olive oil without the use of preservatives.
The truffle in Greece is known since antiquity under the name "'Ydnon". It was very much sought after for its pharmaceutical and aphrodisiac qualities and for its wonderful flavour and aroma. It is not a surprising fact, that a great many ancient poets and writers were inspired by it. Pliny considered truffles as "marvels of nature", while Porphyry called them "children of the gods".
The culinary use of truffle has been known in the Mediterranean countries, since ancient Greece. The kind of tubers used are the melanosporum, whose name comes from the Greek words "melani" (black) and "sporum" (seed).
The truffle is not only a food nor a flavouring, or an aroma. The truffle is a combination of all of these things. Nothing compares to that feeling you get when you take your first bite, a delicious pleasure that excites the senses, a feeling of intoxication you wish would never end. The truffle arouses our fifth ‘taste’ umami, which our tongue possesses precisely for the purpose of appreciating gastronomic marvels such as the truffle.
Wild growing Greek truffle is considered to be of excellent quality and one of the best truffles in the world. This rare mushroom is characterized by its’ unique aroma and its’ special flavour.
No preservatives , no artificial aromas, nothing artificial.
The truffle in Greece is known since antiquity under the name "'Ydnon". It was very much sought after for its pharmaceutical and aphrodisiac qualities and for its wonderful flavour and aroma. It is not a surprising fact, that a great many ancient poets and writers were inspired by it. Pliny considered truffles as "marvels of nature", while Porphyry called them "children of the gods".
The culinary use of truffle has been known in the Mediterranean countries, since ancient Greece. The kind of tubers used are the melanosporum, whose name comes from the Greek words "melani" (black) and "sporum" (seed).
The truffle is not only a food nor a flavouring, or an aroma. The truffle is a combination of all of these things. Nothing compares to that feeling you get when you take your first bite, a delicious pleasure that excites the senses, a feeling of intoxication you wish would never end. The truffle arouses our fifth ‘taste’ umami, which our tongue possesses precisely for the purpose of appreciating gastronomic marvels such as the truffle.
Wild growing Greek truffle is considered to be of excellent quality and one of the best truffles in the world. This rare mushroom is characterized by its’ unique aroma and its’ special flavour.
No preservatives , no artificial aromas, nothing artificial.
Manitaria Dirfis
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