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Black truffle, the most exclusive delicacy of gastronomic feasts

Laumont packs allow you to enjoy this culinary diamond in its different versions

The black truffle or Tuber Melanosporum is the most sought after product of the winter season. From the month of November until mid-March, the also known as black truffle Périgord stars with its intense flavor and its exhilarating perfume the dishes of the most exclusive gastronomic feasts.

This fungus that grows underground has its particular paradise in the forests of Spanish oaks, between 500 and 1,000 meters high, making our country the largest producer worldwide. And although its price is high, you really do not need a lot to enjoy its flavor, so it is accessible beyond haute cuisine.

To enjoy all the magnificence of the black truffle, the company Laumont, which has been selecting the best truffles for more than 30 years, has a wide range of products made with this gastronomic gem in a range of packs that become irresistible objects of desire for lovers of gastronomic delight.

Pack Laumont Gold

Pack Laumont Gold

As if it were a gastronomic podium, Laumont has Gold, Silver and Bronze containers, where you can find different products made with truffles, like pearls, to dress any dish, cold or hot; sauces made with mushrooms, extra virgin olive oil, pistachios and Melanosporum black truffle; carpaccio, to use as a garnish; extra virgin olive oil with aroma of black truffle or duck foie gras with black truffle.

Pack Laumont Gold
Pack Laumont Gold

In addition, they include a laminator to be able to enjoy all the intensity of this culinary ‘diamond’ in the most correct way. With these ingredients you can make exquisite recipes such as Mushroom Toast and Poached Egg and Wellington Sirloin, which include tartufata or black truffle sauce, extra virgin olive oil and carpaccio.

As they remind us from Laumont, the black truffle does not admit cooking and it is important to combine it with soft flavors to be able to appreciate it in all its splendor.

You can buy them in the store Laumont.shop, by clicking here.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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