Here are some examples of truffle use in cooking. From more complex suggestions to simple proposals within everyone’s reach. Remember that fresh truffle is a delicate aromatizer of dishes. Find out which products it combines best with and how to treat it in the kitchen so that it does not lose its properties.
How is the truffle cooked? Nandu Jubany and Quico Arumí
Restaurant Can Jubany, Calldetenes, Catalonia.
Date: 08/04/2022 | Duration: 9:26
How to truffle eggs. Trufforum 2021
Truffling eggs with Manjares de la Tierra. All you need is good fabric and a little patience. Learn how to truffle eggs in a few minutes with our tutorial. Organizers: Excma. Diputación de Teruel ATRUTER Collaborators: Manjares de la Tierra
Date: 26/03/2021 | Duration: 3:54
Cooking Workshop: Black Truffle with Teruel Ham and Borage of Aragon. Trufforum 2021
María José Mena, Restaurant El Batán From Tramacastilla, Teruel.
Date: 26/03/2021 | Duration: 6:58
Comment est cuite la truffe?
Pascal Bardet. Restaurant Le Gindreau, Saint-Médard, Occitanie (France).
Date: 04/29/2022 | Duration: 39:24
Truffforum Occitanie 2022 Truffe blanche cuisine
The white summer truffle from the truffle field to the plate: cuisine
Date: 17/03/2022 | Duration: 12:17
Black Truffle Report: From the field to the plate with Roger Vilaginés Trufforum 2021
Roger Vilaginés Restaurant Mare de la Font (Solsona). The restaurant Mare de la Font is in Solsona.
Date: 26/02/2021 | Duration: 56:21
Report Trufforum 2021: The black truffle experience Quico Arumí
Quico Arumí. Restaurant Can Jubany (Calldetenes)
Date: 23/02/2021 | Duration: 25:12
Workshop for professionals. Trufforum 2021
Excellent and responsible use of truffles in the catering sector. Dr. Eva Guillamon (European Mycological Institute), Dra. Laura Mateo-Vivaracho (European Mycological Institute) and Jordi Arumí (Arka Restaurant, Santa Eugènia de Berga). Moderator: Ángel Moretón (e-spain. education, enjoyment, excellence) The workshop is aimed at catering professionals. It aims to provide answers to all the questions that arise in a kitchen. From product purchase to conservation treatments that help preserve the truffle’s aroma. An exhaustive and entertaining review that will end with questions from some national and international chefs of recognized prestige.
Date: 28/02/2021 | Duration: 1:09:16
The truffle kitchen 2021: Joan Font
Trufforum 2021 Cooking Workshop in Vic by Joan Font from the Restaurant L’Estanyol El Brull- Montanyà Golf Club, Barcelona.
Date: 22/02/2021 | Duration: 21:06
Cooking workshop: Red thistle, truffle and nuts: Trufforum2021
From Valladolid, Víctor Martín proposes a seasonal recipe: Red thistle from Tudela de Duero accompanied by black truffle and nuts.
Date: 11/03/2021 | Duration: 5:24
The truffle kitchen: Rafael Muria Trufforum2021
Rafael Muria, Quatre Molins Restaurant. Cornudella de Montsant (Tarragona). He arrives in Cornudella at the age of 23, with the help of the Ronadelles winery to inaugurate a new stage of the Quatre Molins restaurant. From the very beginning, he has had the intention of creating a contemporary cuisine that draws the landscapes of our land.
Date: 25/02/2021 | Duration: 21:09
Gastronomic tour of Catalonia: Nico Roger, Vía Centelles Restaurant Trufforum2021
Nico Roger, Via Restaurant. Centelles (Barcelona). Member of the Associació d’Empreses d’Hostaleria i Turisme del Moianès i d’Osona. Nicolau Roger is the chef and owner of the VIA restaurant in Centelles. The VIA is a small restaurant, relatively new, located in the main square of Centelles and in the historic center.
Date: 24/02/2021 | Duration: 31:19
Cooking with Truffle / Cocinando con Truffa 2017
The European Mycology Institute has participated as a consultant in the international competition “Cooking with truffle 2017”.
Date: 23/12/2017 | Duration: 1:27
Trufforum2021. Gastronomic tour through Catalonia: La Cuina de L’empordanet
Quim Casellas, Casamar Restaurant. Llafranc (Gerona) Toni Izquierdo, Mas dels Arcs Restaurant. Palamós (Gerona) Àlex Peiró, Sommelier of Casamar Restaurant. Llafranc (Gerona) Members of La Cuina de l’Empordanet Quim Casellas, belongs to the generation of young chefs who feel an unwavering passion for cooking and have an enthusiasm that gives the magic touch to their work.
Date: 23/02/2021 | Duration: 42:58
Truffle cuisine: Eduard Aliberch Trufforum2021
Eduard Aliberch, Cal Jutge Restaurant, Orís (Barcelona). Member of Osona Cuina. Chef Eduard Aliberch has been running the restaurant Cal Jutge for seven years after his apprenticeship with Nandu Jubany, the restaurant is located in a house dating from 1700 and allows you to taste the cuisine of author, market and seasonal, prepared with local products. The original menu arranges the dishes by temperature and ingredients, creating a new concept of choice.
Date: 26/02/2021 | Duration: 33:01
Xics & Tòfona. Children’s menu with truffle Trufforum2021
Xics & Tòfona. Children’s menu with truffle Trufforum2021
