I know it's crazy to write about going to Napa Valley for a truffle festival, but, I must.
Alexander Dumas once said “The truffles themselves have been interrogated, and have answered simply: Eat us and Praise the Lord”.
Nature’s bounty begins with truffles.
Truffles are defined as ‘Any of various fleshy , ascomycetous, edible fungi, chiefly the genus Tuber, that grow underground on or near the roots of trees and are valued as a delicacy’.
The Tuberaceae enjoys an esteemed reputation.
There are several species of truffles.
The Black Perigord truffle is one of the most sought after. Its near-black flesh marbled with white veins is overly aromatic.
Equally as important is the white truffle, also known as the Piedmont truffle, from the Italian village of Alba. Its white or ochre-colored flesh veined with white tones has a garlicky and cheesy flavor. It is the largest of the edible truffles.
This will be my first experience attending a truffle festival that is based in America.
I guess those magic words of ‘A truffle festival of a lifetime’ resonated.
So, I agreed
And off I will go to attend the ‘Truffle Festival of a Lifetime’.
This upcoming weekend is the 3rd Annual Napa Truffle Festival that highlights the venerated black truffle, which I mentioned earlier, the most sought after Perigord truffle.
The festival brings together experts, scientists and special guests from the wine and food world to discuss, taste, examine and probe truffles.
The American Truffle Company is sponsoring the event.
The event brings together two complimentary aspects truffles: the best chefs in the world known for their truffle cuisine and the best scientists in the world known for their truffle expertise and data on cultivation.