Ah, November—a month that brought me to the enchanting Alba White Truffle Festival 2023. The crisp air, the vibrant colours of fall, and the promise of culinary delights awaited me in the picturesque town of Alba. It was to be an experience filled with the symphony of flavours, insights, and the revelation of the delicate world of truffles.
The Alba White Truffle World Market is the perfect place to appreciate and buy the best truffles from the Langhe, Roero and Monferrato woods.
Cooking Show Extravaganza
My journey began with a front-row seat at a cooking show featuring the talented Chef Michelangelo Mammoliti of La Rey Natura, Il Boscareto Resort & Spa. We were first presented with delicious Prosciutto Crudo di Cuneo, which was granted Protected Denomination of Origin status in 2009.
About to enjoy green pasta with matcha tea ravioli prepared by Chef Michelangelo Mammoliti and his team
Chef Michelangelo Mammoliti (pictured left) was awarded Best Chef of the Year according to the Identità Golose Guide and included in The Best Chef Awards in 2021
The aromas of truffles hung in the air as Chef Mammoliti and his team worked their magic. Green pasta with matcha tea ravioli stole the spotlight, each pocket filled with a symphony of flavours—from butter and sage to smoked parmesan cheese and the pièce de résistance, truffle.
Chef Mammoliti and his team at work during the cooking show
Green pasta with matcha tea ravioli stole the spotlight, each pocket filled with a symphony of flavours
Each pocket was filled with a symphony of flavours—from butter and sage to smoked parmesan cheese and the pièce de résistance, truffle.
As we savoured each bite, our glasses were filled with Alta Langa Blanc de Noir Brut 2019 wine from Casa E. di Mirafiore—a sparkling delight with a history rooted in UNESCO heritage. The chef’s culinary artistry paired perfectly with the wine’s effervescence, creating a sensory masterpiece.
Alta Langa DOCG
Alta Langa DOCG is the classic method sparkling wine from Piedmont: it was the first classic method to be produced in Italy, and has its roots in the mid-nineteenth century historic cellars or “Underground Cathedrals” of Canelli, now a Unesco World Heritage Site. It is made of Pinot Noir and/or Chardonnay grapes and has very long ageing times in the bottle on the lees, as required by the strict regulations: at least 30 months, but often the times are longer, exceeding 60 months.
Exploring Chef Mammoliti’s Culinary Oasis
Chef Mammoliti, with his endearing mission at La Rey Natura, shared his vision of a restaurant where patrons experience a homely feeling. From aperitivo to post-lunch coffee, each corner exudes warmth. His daily-changing menu, inspired by global flavours, showcases the functional essence of ingredients, a testament to his culinary philosophy.
Chef Mammoliti, with his endearing mission at La Rey Natura, shared his vision of a restaurant where patrons experience a homely feeling
As we indulged in his creations, it became evident that Chef Mammoliti’s culinary alchemy was a journey through taste, texture, and the soul of the ingredients.
When explaining truffles and the best way to use them in cooking, Mammoliti said that truffles perform better in warm dishes as the heat of the dish helps the aroma of the truffles to thrive and reach the nose of the eater before or while the dish is being consumed. However, it is important to note that the white truffle is a condiment, and therefore must be served raw, never cooked.
The aromas of truffles hung in the air, weaving an intricate dance of earthy richness and intense decadence that tantalised the senses with every breath
Mammoliti’s tip: Let the heat elevate the aroma in warm dishes, but remember, the white truffle is the raw magic that transforms every bite into a culinary masterpiece!
Truffle Sensory Analysis
The festival unfolded another layer of its magic with the Truffle Sensory Analysis workshop. Led by Sensory Analysis judges from the National Truffle Study Centre, the workshop delved into the intricacies of choosing, tasting, and appreciating the Alba White Truffle or Tuber magnatum Pico.
Photo 12: The off-putting odour aroma of a bad truffle may be described as mouldy, rotten, or sour
The quality of a Tuber magnatum can be assessed using three of our five senses: sight, touch, and smell. The visual examination involves ensuring that the fruiting body is intact and that it is fairly clean. The texture of the truffle is then examined. A good truffle should have just a slightly elastic feel.
Finally, the aroma of a good truffle should have notes of fungus, honey, hay, garlic, spices, damp earth, and ammonia.
Fresh white truffles have a strong, earthy, garlicky aroma
Climate Change Impact on Truffle Production
When I inquired about the impact of climate change on truffle availability, the experts conveyed a stark reality: truffle production is rapidly decreasing due to human intervention. Factors such as acid rain, deforestation, and inadequate care of truffle beds collectively contribute to this negative trend. They said that plants are actively attempting to counteract these adverse effects, emphasising nature’s inherent ability to defend itself.
Truffle production is rapidly decreasing due to human intervention
Trees hosting truffles engage in a form of communication through chemical signals in their roots, sharing insights to combat the challenges posed by climate change. As an illustration, older plants impart knowledge to younger counterparts, guiding them on fostering spore attachment to enhance root networks, optimise nutrient absorption, and increase mineral salt intake from the soil. This intricate exchange, they explained, is nature’s strategy for ensuring the resilience and flourishing of forests despite climate change.
Amidst the gloom is a ray of hope—nature has a way of combating the challenges posed by climate
Alba White Truffle World Market and Culinary Treasures
A stroll through the Alba White Truffle World Market proved to be a highlight, offering a sensory feast of the region’s gastronomic and wine-producing treasures. The stands, adorned with local artisanal products, invited me to explore and indulge.
This market is the perfect place to appreciate and buy the best truffles from the Langhe, Roero and Monferrato woods.
Local artisanal products at the Alba White Truffle World Market
White truffles on display at the Alba White Truffle World Market
Truffle products at the Alba White Truffle World Market
Alba Truffle Kids
During the festival, we popped over to the Alba Truffle Kids event at the Palazzo Mostre e Congressi, which our daughter really enjoyed.
As we walked in, we found a place designed just for kids, where they could learn while having fun. Contrary to typical children’s events, Alba Truffle Kids avoided inflatable and plastic toys, providing wooden objects for both play and learning. Our daughter enjoyed the educational activities, playing with kitchen items and joyfully preparing imaginary dishes.
At the event, it was clear they really cared about encouraging kids to use their imagination and hands-on skills. The children kept busy shaping hills, vineyards, and other items from eco-friendly materials. It wasn’t just about having fun; there was also this cool idea of being mindful about the environment.
Alba Truffle Memories
As I left Alba with memories of truffle-infused delights, the fragility of this culinary treasure and its delicate dance with nature lingered in my thoughts. The Alba White Truffle Festival 2023 had not just been a culinary escapade but a poignant reminder of our role in preserving the exquisite flavours that grace our tables.
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