The Oltrepò Pavese is not only known for its wines and breathtaking panoramas, but also for a gastronomic pearl hidden in its woods and soils: the black truffle. This precious underground mushroom is a true culinary excellence, capable of enhancing the simplest dishes with its unmistakable aroma and rich, enveloping flavour.
The search for black truffles in the Oltrepò Pavese area is an ancient and fascinating activity that requires patience and dedication. Truffle ‘hunting’ is a unique experience, in which man and dog work side by side, immersed in the lush nature of the upper Staffora Valley.
This valley, with its altitude and favourable geographic position, offers the ideal environment for the growth of the black truffle, a delicacy that has conquered the hearts of chefs and cooking enthusiasts the world over. The black truffle harvest season in the Oltrepò Montano runs from 1 June to 15 September, a period when the woods come alive with hunters and dogs in search of this hidden treasure.
The black truffle of the Oltrepò Pavese is a versatile ingredient that adds a touch of luxury and refinement to a variety of dishes. Here are some recipes that celebrate its unmistakable flavour.
The King‘s Risotto
Among the dishes that best enhance the black truffle is the King‘s Risotto, a recipe that combines the creaminess of gorgonzola with the delicacy of saffron, creating a perfect contrast with the aromatic intensity of the truffle. This regal dish is a marriage of flavours that brings out the full qualities of the black truffle, making it the undisputed star.
Cartoccio Potatoes with Egg, Prosciutto Crudo and Truffle
Patate al Cartoccio con Uovo, Prosciutto Crudo e Tartufo are a tasty and rich appetiser, also ideal for a gourmet aperitif. Baking in foil enhances the softness of the potatoes, while the egg and raw ham add flavour and texture. The black truffle, freshly grated at the time of serving, gives this dish a penetrating aroma and enveloping flavour, making it an irresistible appetiser.
Truffle Fillet
Filet al Tartufo is a great classic of Italian cuisine, which finds new life thanks to the use of black truffles from the Oltrepò Pavese. Whether prepared with veal or pork, the fillet is cooked to preserve its juiciness and then enriched with fresh truffle shavings, which melt slightly on contact with the hot meat. This dish, reminiscent of the glories of 1990s cuisine, remains an elegant and sophisticated choice for those who love intense and decisive flavours.
