This article is also available in: Italian
The 85th edition of Alba International White Truffle Fair takes place on weekends from 10 October to 15 November 2015. Almost two months of great events will highlight Alba, Langhe and Roero areas, with brilliant chefs from Piedmont who will enhance its wine and food through the “Foodies Moments”.
THE WHITE TRUFFLE
The real protagonist of this important event is the white truffle, an underground mushroom for which cultivation techniques are not available yet. Truffles size is extremely variable and the harvesting begins at the end of the summer, continues in the fall season and finishes at the beginning of winter.
The white truffle should be kept in fridge, wrapped it up in blotting paper and closed into a glass container; once harvested, it can last for about one week, even though you should consume it as soon as possible.
Before using the truffle, you need to clean it with a brush under cold water so as to remove dirt clumps, then dry it carefully and eat it soon after.
Alba white truffle is a condiment, therefore it has to be consumed raw (do not cook it!).
It marries perfectly tajarin (tagliolini), eggs and fonduta, but it can be used in various ways intensifying the taste of multiple dishes.
THE 2015 INTERNATIONAL WHITE TRUFFLE FAIR
The fair is one of the most important events for the local culture and Alba transforms itself into the wine and food capital city, attracting lovers and gourmets from all over the world.
The white truffle fair has its crucial point in the Truffle World Market. During the weekends, it is possible to buy truffles from sellers and hunters, monitored by the Quality Control Commission.
The venue of the World Market also hosts stands related to the food and wine festival “AlbaQualità”, which promotes traditional local food.
During the two-month fair, the city will be the scene of historical commemoration plays and allegoric events.
For further information, please visit the website: www.fieradeltartufo.org