Culinary Hub
DISCOVERING TUBER MELANOSPORUM,
FROM THE FOREST TO THE DELI
January 31, 2023
From 10:30 a.m. to 2:00 p.m.
Second floor of the El Sucre fairgrounds | Professional activities
Agri-food innovation workshop for the production of truffled products, with the participation of:
- Eva Guillamón, researcher at the Center for Food Quality (INIA-CSIC) in Soria.
- Laura Mateo-Vivaracho, member of the scientific committee of the European Mycology Institute (EMI).
- Pepe Muxí, specialist in the truffle sector of @_SotaTerra
- Daniel Oliach, researcher at the Forestry Science and Technology Center of Catalonia (CTFC).
PROGRAM
9:00 h
9:15 h
10:00 h
Workshop presentation.
Properties, qualities and aromas of truffles.
The truffle as a food ingredient.
9:00 h
Workshop presentation.
9:15 h
Properties, qualities and aromas of the truffle.
10:00 h
The truffle as a food ingredient.
Rest
11:15 h
12:15 h
Characterization of the product. How is the truffle marketed?
Fresh truffle, frozen truffle, truffle juice, truffle brisket, pieces, peelings and slices will be available.
Tasting of truffled products.
11:15 h
Characterization of the product. How is the truffle marketed?
Fresh truffle, frozen truffle, truffle juice, truffle brisket, pieces, peelings and slices will be available.
12:15 h
Tasting of truffled products.
Funded by “Mycotour Project. File: ETE-010000-2021-184
Administrative coordination
Management and scientific advice
Participation
Financing
Administrative coordination
Management and scientific advice
Participation
Financing