A mystery for many, a delicacy to others and a treat for all.
For centuries, truffles have been highly sought after for their earthy, complex layers. Each truffle can add endless delights to your culinary kitchen creations.
To be such an amazing ingredient, truffles are grown in the dirtiest of places. Truffles grow underground, near the roots of oak, pine and poplar trees. Truffle pigs sniff out their hiding spots with expert precision.
There are many different varieties of this strange looking fungus. Some truffles are not edible but many have found their way into dishes worldwide. The most popular truffles are black and white, though others are also used such as garlic and burgundy.
Most chefs and restaurant owners are highly versed in the world of truffles. Used sparingly due to their high cost and pungent flavor, truffle-laden menu items are sure to add an extra touch of class to any table.
According to Dave Persaud, Sabatino Tartufi VP of Marketing, “For a first-time truffle experience, I would definitely recommend using our fresh truffles. There’s nothing better than the real thing. However, truffles are one of the most expensive ingredients in the world, so I often recommend our Truffle Zest® truffle seasoning for folks looking to enjoy truffles on a budget. It’s the best-selling truffle seasoning in the world and made with real black truffles. Truffle Zest can be added to anything to add a touch of real truffle flavor. Chefs have been using it for years to season meats, seafood, pasta, and even popcorn.”
Mr. Persaud went on to describe several ways that Sabatino Tartufi truffles can be used.
Truffles are best enjoyed in simply prepared dishes where the truffles can be the primary focus and are allowed to shine. A simple buttered pasta or a pasta with a mushroom cream sauce with fresh truffles shaved on top are great examples. One trend that continues to be very popular in homes and in restaurants is mac and cheese with truffles. It ties together a traditional comfort food with a touch of elegance and luxury that only truffles can add. For a slightly more contemporary version, Cacio e Pepe with truffles has become fairly popular on restaurant menus. The popular Italian pasta dish features the creaminess of pecorino cheese with a hint of spice from cracked black pepper. The addition of truffles rounds out the flavor with the rich, earthiness truffles are known for. In some cases, fast-casual and casual restaurants will feature our all-natural truffle oil instead of fresh truffles to offer their diners a more cost-effective dish.
Sabatino Tartufi was created in 1911 by Sabatino and Giuseppina Balestra in Umbria, Italy. Today, the company is the world’s largest truffle specialist. Currently, Sabatino Tartufi is led by 5th generation family member, CEO Federico Balestra.
We have been focused on truffles for over 110 years now. What started out as a business focused on distributing truffles and truffle products around Italy has now evolved into a global business. Thanks to innovation and investments in our growth as a company, we now have a truly global footprint. We now distribute our truffle products to every corner of the globe. I think if past generations saw what the company has become today, they would be extremely proud.
In order to see if it truly is easy to cook with truffle products at home, I purchased two products from Sabatino Tartufi-Truffle Hot Sauce and Truffle Honey. Since it is recommended to use truffle ingredients as a way to enhance simple foods, I decided on a simple and easy flavor profile-air fried chicken wings.
I generously seasoned the wings with salt and pepper before frying them to perfect crispiness. On a few of the wings, I coated them with the Truffle Hot Sauce. My tastebuds were not ready for the additional layer this specialty hot sauce provided.There was a nice layer of heat followed by the recognizable, earthy flavor of truffles. A welcome treat to this traditional game day food.
Next, I sprinkled some of the wings with a generous dusting of Old Bay seasoning. Each wing was then carefully drizzled with the Truffle Honey. This was truly next level. I’m not sure I can eat dry rubbed wings without truffle honey in the future.
This delicacy is for everyone-James Beard winning chefs and home chefs alike.
Credits for info/quotes: Dave Persaud, VP of Sabatino Tartufi via email