Truffles are all about scent and this is their secret weapon to be found and become the kings of our tables.

Truffles cannot count on beauty like flowers or on the musicality of their verses like the other inhabitants of the forest: their world is dark, colourless, silent and discreet. Truffles can only rely on their scent molecules which propagate and inebriate. It is a small miracle born of the perfect combination of spores, roots, soil and climatic conditions.

Look, touch, smell, then scratch, inhale, roll. Sensory analysis brings into play three of our five senses: sight, touch and smell. Your eyes will admire the shape and colour of each truffle and appreciate its harmony.  Your hands will assess its texture. Your nose will be searching for its chemical code which goes straight to that part of your brain that triggers emotions.  It will seem like a game to you - funny, tasty and even a bit sensual.

Truffle sensory analysis is a true vocation for the masters, to the extent that they are able to identify the slightest organoleptic characteristics: honey, garlic, wet earth, hay, mushroom, spices, fruits or ammonia. All these features create a range of simple sensations of varying intensity and breadth which are at the basis of the truffles’ unique and enticing scent.

If you love truffles, then you should not miss a sensory analysis experience led by experts.

You could attend one of the sensory analysis workshops organized during the International Alba White Truffle Fair, or contact the Centro Nazionale Studi Tartufo (National Truffle Study Centre), which has been working for years on projects to promote and protect the Tuber Magnatum Pico, to schedule an appointment just for you on any other day. Let yourself be inebriated by our grey diamonds.

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