Join Giada as she meets the people (and dogs) of Tartuflanghe and goes truffle hunting in the hills of Alba.

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TRUFFLE RECIPES:
Truffle Pizza: https://giadzy.com/blogs/recipes/black-truffle-pizza
Truffle Crostini: https://giadzy.com/blogs/recipes/burrata-truffle-crostini
Truffle Pasta: https://giadzy.com/blogs/recipes/northern-italian-fresh-truffle-pasta
Truffle Caviar Potato Crisps: https://giadzy.com/blogs/recipes/truffle-caviar-potato-crisps
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Guys where are we going TR hunting with poo hi so I’m here with Paulo of tartu flung and I’m learning all about truffles in Alba I run with my family tlang company we are based in Alba 3 km from the center of Alba uh we

Run around 230 hears of woods and uh we with over 300 people and dogs we pick up our truffle indiv so there are two difference the puppy you will see this one how they train they play in the house with small truffle putting under the carpet so they

Go there to pick up each time they take the Truffle and give a biscuits then and go in the garden so that’s how they that’s how the school goes well we all teach our dogs that yeah Bravo you see how it’s happy and ala is

Is sort of the capital of uh of truffles in the world white truffles the dogs Makia because he has a big stain on his back yeah and peda are our helpers it’s very important to to close the hole again because the spores of the trle stay there and it will grow game okay

Sometimes they’re big and sometimes they’re little and as you can see there’s little spores on them and you can see the little insects oh no see he wants take it cuz he shows that he took it then he gets another treat that’s the whole point for him to

Get this I thought it was right there in the black oh it’s right there it’s the white it’s the white yeah it’s right here at the base right here Nails help now I get a treat looks the background of my family it’s uh my father was a chef uh my sister

She’s a chef she worked in restaurant and then around in the 95 96 me and my sister went back in the company I studied chemistry and food technology so we have a good background in the kitchen but we know also how to produce food without adding any coloring preservative

Etc so the when I finished the school I went back in uh in the company I started to work in production then I was uh I started to travel a lot in Spain it was in the 90 the the moment when Albert and Ferria brothers were changing the uh

Gastronomy so in adding new techniques of in the kitchen and when I went back from Spain we start to produce frze dry truffle so taking out the oxygen hydrogen from the Truffle leaving all the flavors um vitamins uh everything uh mostly the flavors because the Truffle is something that flavors and taste and

Has any particular uh advantage in terms of uh uh chemical because it’s 92% is water white truffle black truffle this has a way more Aroma the white truffle has way more Aroma than the dark truffle what’s the difference between the white truffle and the black big

Difference is this one is wild it’s not possible to cultivate why because the Spore are so delicate when the Spore are in the soil there are other Spore of other mushroom that push them away because they’re stronger so are very delicate so this one’s way stronger than

The white and this one is very delicate very delicate so you can’t reproduce them which is why they’re way more expensive uh in the last year we started to produce uh together with the space agency in Torino and a chef from Vito the food for the astronauts the last

Mission in the space we were the one producing the food on board so the biggest truffle we found was 1.1 kilo so 2.2 lb mostly around like that was a black truffle the biggest white truffle we found was 2 lb so around 900 g 2 lb

It was like 910,000 uh Euro best way to eat truffle on neutral place not so strong in flavors so uh usually my best favorite place plate is truffle eggs so simply scramble EGS with truffle on top or pasta we use egg pasta in pimonte also because the egg enhances the flavor

Of the Truffle and we we just put uh butter and Parmesan on top any kind of sauce

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