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Biology Of Truffles Fungi
May 13th, 2011 | by EditorBuy Italian Fresh White Truffles From Alba Truffle Knowledge All About Truffles Index <Previous | Next> The truffle's fruiting body (sporocarp) stems from a symbiotic association with particular plants, whereby in the course of its growth the truffle has supplied the plant with additional nutrients like phosphorus, and in return the plant has provided the immature truffle with nutrients such as carbohydrates. The mutually beneficial relationship is called mycorrhiza. The term derives from the Latin word "myko" (fungus) and the Greek word "rhiza" (root). The term was first used by mycologist Albert Bernhard Frank, ...
Read This >>Anatomy Of A Truffle
May 13th, 2011 | by Editor
Buy Italian Fresh White Truffles From Alba Truffle Knowledge All About Truffles Index <Previous | Next> The word truffle derives from the Latin term tuber, meaning "swelling" or "lump", which became tufer and gave rise to the various European terms: French truffe, Spanish trufa, German Trüffel, Dutch truffel, Croatian tartuf, Italian Tartufo, Portuguese trufa or tubera. Truffle is the generic name to a species belonging to the genus Tuber within the larger fungi group. The truffle's sporocarp (also known as fruiting body or fruit body) grows underground thanks to a symbiotic relationship (mycorrhiza) with the roots of ...
Read This >>Types Of Fresh Truffles
May 13th, 2011 | by Editor
Buy Italian Fresh White Truffles From Alba Truffle Knowledge All About Truffles Index <Previous | Next> Main Truffle Types Black Truffle (Tuber Melanosporum Vittadini) The Black Truffle is harvested between late November and early March. When mature the outer surface (peridium) can range from reddish brown to brown or black. The peridium is ornamented with polygonal, four to six-sided slightly raised irregular warts. The peridium is firmly attached to the underlying issue, the gleba. The gleba is whitish in immature ascocarps then turns purple-black as it matures and finally jet-black, with thin whitish veins that can become ...
Read This >>Garlic History And Use
April 17th, 2011 | by Editor
CENTER OF ORIGIN Allium sativum, commonly known as garlic, is believed to have originated in Central Asia. A different view places its origin in the desert of western Siberia. Today it is cultivated just about anywhere in the world. BRIEF HISTORICAL NOTES Garlic has been cultivated by humans since the beginning of recorded time. Archaeologists have found evidence for garlic in Egyptian tombs dating back to 3750 BCE. It is believed that slaves in Egypt were given Garlic as part of their daily food ration. Moving forward in time, Aristotele mentions the value of garlic ...
Read This >>Extra Virgin Olive Oil Facts And Tips
February 9th, 2011 | by Editor
• Extra Virgin Olive Oil Shelf Life Ideally an Olive Oil should be consumed within 12-15 months from production. After such period, olive oil begins to lose its its overall organoleptic qualities (color, flavor, scent, etc.). • How To Store Extra Virgin Olive Oil Extra Virgin Olive Oil should be stored in dark and ventilated places, away from extraneous odors, with temperatures of 59-60 Fahrenheit (15-16 Celsius). • Guiding Principle For The Purchase Of Extra Virgin Oil Always choose a young or newly made Extra Virgin Olive Oil, packaged in a dark glass bottle. ...
Read This >>How To Taste And Choose Extra Virgin Olive Oil
January 30th, 2011 | by Enzo CaponeAnyone who's ever entertained the idea of cooking his own meals or hosting a home-based self-cooked dinner party should get acquainted with extra virgin olive oil. Extra Virgin Olive oil is a basic first step to any cooking enterprise. It matters little how refined the cook may be, a fine extra virgin olive oil will rescue even the worst of cooks. The proof of my assertion is easy. Simply Sprinkle a terrible tasteless industrial supermarket tomato with excellent extra virgin olive oil and I bet you will immediately delight with the difference. ...
Read This >>Guidelines For Pairing Italian Extra Virgin Olive Oil
January 30th, 2011 | by Enzo CaponeNorthern Italy Slightly fruity Olive Oils with light taste and fragrance (suggesting dried fruit), typical of North Italy from regions like Liguria and Lago di Garda, pair well with simple dishes with delicate flavors.They can be used for delicate sauces like mayonnaise, salads with subtle flavors like endive and simple lettuce. They go well with rice soups, bruschetta, vegetable purée. Also, for example they can be used for steamed fish, or even fritture di pesce (mixed fried fish), both marine and fresh water fish. Central Italy Tastier Olive Oils with with more accented flavors (suggesting ...
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