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Epicurean
Truffles
Wednesday, 08 December 2010 18:18    PDF Print E-mail

umbria-truffles_4 Truffles grow on the roots of truffle oaks, often less than 30 cm below the surface. To date, no one has been able to cultivate truffles: they grow randomly in certain regions (44 – 46 degrees north latitude). The more truffle oak seedlings are planted, the more chances exist for harvesting some.

Since truffles cannot be seen, specially trained sows and dogs are employed to find the elusive tubers, Sows love to eat them and have a keen sense of smell, but because of their size, transportation tends to be cumbersome, also once they start digging, it is difficult to stop them to retrieve the truffle. Many "hunters" prefer specially trained dogs that are easier to control.

The size of the truffle varies considerably ranging from 10 grams (1/3 oz) to 100 grams (3 ½ oz). Large truffles cost more because they are rare. Truffle oaks thrive on soil rich in limestone, with good drainage.

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Spanish Cheese
Friday, 03 April 2009 07:57    PDF Print E-mail

Spanish CheeseFrom the moors in sunny Andalucía, to the Basques, whose origins are lost  in the midst of history, Spain's many distinct regions and cultures produces an amazing array of  over 100 artisan cheese from the miltk of cows, sheep and goats. We have assembled for a representative selection of theses distint hand-fashioned cheeses that are the pride of Spain.

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Jamon Iberico
Thursday, 02 April 2009 20:49    PDF Print E-mail

Iberian pigs

Jamón Ibérico is a type of Jamón, a cured ham produced only in Spain. It is at least 75% black Iberian pig, also called the Cerdo Negro or Black Pig, the only breed of pig that naturally seeks and eats mainly acorns. According to Spain's Denominación De Origen rules on food products Jamón Ibérico may be made from cross-bred pigs as long as they are at least 75% Ibérico.
 
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All for Caviar
Thursday, 02 April 2009 20:09    PDF Print E-mail

Black caviar

Caviar has always been the delicacy of aristocrats and sophisticated gourmands. Even though nowadays you can buy black or red caviar in many stores they are nowhere near a match to the real thing. There are more than 400 species of sturgeon in the world but only three of them – Beluga, Oscierte, Sevruga (Huso Huso, A gueldenstaedi, A sellatus – in Latin) which inhabit the Caspian Sea, the Sea of Azov and the Black Sea are used to obtain caviar.
 
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