The European black truffle (Tuber melanosporum) has been a prized delicacy in gastronomy since Roman times. However, do you truly understand what a truffle is? Are you familiar with its production areas? Did you know that while there are many species of truffles, only one is the authentic European black truffle (Tuber melanosporum)? Have you considered the distinctions between the genuine aroma of fresh truffles and the added imitation aromas? Do you know that within truffles, there are different categories depending on their quality? Do you know how to properly use and storage truffles to preserve their unique qualities? Perhaps you’re interested in exploring truffle tourism in Europe?
If you are curious about these questions, Trufforum will help you discover the secrets of the truffle from our producers, chefs, and experts. Additionally, we invite you to enjoy a tasting of fresh truffles brought directly from our production areas and pair them with our prized wines.
We look forward to welcoming you!
Activities Program Trufforum New York
The prized “Black Diamond” of cuisine -The Tuber Melanosporum Truffle
Monday, February 10th, 2025 | Marriott Pavilion, Hyde Park, New York
Coordination: Joaquin Latorre Minguell (EMI), Nahuel Pazos (BCC) and Fernando Martínez Peña (CAA-INIA-CSIC)
9:00 am
Welcome and Introduction
Kick off the day with a warm welcome and an overview of what to expect.
Jason Potanovich, Associate Dean-Restaurant Education and Volume Production, CIA New York, Begoña Rodríguez Romera, Director at BCC Innovation and Joaquin Latorre Minguell, General Secretary EMI.
9:10 am
The Black Truffle: An Exploration
Join Fernando Martínez-Peña (CCA-INIA-CSIC) and María Martín Santafé (CITA) as they delve into the fascinating world of black truffles, covering their description, history, ecology, species, and key production areas.
9:20 am
Truffle Hunting Adventures
Discover the art of truffle hunting with experts Javier López and Feli Sánchez from Encitruf in Soria (Spain).
9:30 am
Selecting and Preserving Truffles.
Learn how to choose the best truffles, assess their quality, and preserve them effectively. Jaime Olaizola from IdForest will also discuss imitation aromas.
9:40 am
Truffle Tourism in Europe
Explore the exciting world of truffle tourism across Europe with Joaquin Latorre from EMI (EU)
9:50 am
The Teruel Black Truffle Experiential Park
Daniel Brito García-Mascaraque from Atruter in Teruel (Spain), the world’s leading black truffle production region, will take you on a tour of this unique park dedicated to black truffles.
10:00 am
Guided Tasting of Black Truffle (Tuber melanosporum)
Join Alexandra Pérez and María Jesús Salvador from the Atruter tasting panel in Teruel for a delightful guided tasting experience.
10:30-11:30 am
Culinary Demonstrations Featuring Black Truffle
Join Nahuel Pazos and Jonathan Pommerenk, research chefs at the Basque Culinary Centre Innovation (BCC-Innovation) in San Sebastián, for an exclusive culinary demonstration. We will also be joined by the winner of the prestigious international competition ‘Cooking with Truffle,’ organized by the Junta de Castilla y León (Spain).
11:30 am
Questions and Learning Assessment
Engage in a session with Fernando Martínez-Peña (INIA-CSIC) and María Martín Santafé (CITA) to reinforce your learning.
12:00 am
Closing Remarks
Wrap up the day with final thoughts and reflections.
Jason Potanovich
Associate Dean—Restaurant Education and Volume Production del CIA New York
Begoña Rodríguez Romera
Director at BCC Innovation
Joaquin Latorre Minguell
Ph.D. Researcher specialized in mycotourism and Secretary General of the European Mycological Institute, EMI (EU).
Fernando Martínez-Peña
Senior Researcher at The Spanish National Research Council (CAA-INIA-CSIC)
María Martín Santafé
Ph.D. Researcher specialized in truffle growing. Agrifood Research and Technology Center of Aragón, CITA (Spain).
Feli Sánchez, Javier López and the little pig (Bulla)
Truffle growers. Encitruf, Soria (Spain)
Jaime Olaizola
Dr. Founding Partner and Director at IDForest.
Daniel Brito García-Mascaraque
President of the Association of Truffle Growers of Teruel ATRUTER, Sarrión, Teruel province (Spain).
Alexandra Pérez
Head of the Atruter Tasting Panel. Teruel (Spain)
María Jesús Salvador
Quality Manager of the Atruter Tasting Panel. Teruel (Spain)
Nahuel Pazos
Chef at the Basque Culinary Centre Innovation (BCC-Innovation) in San Sebastián
Jonathan Pommerenk
Chef at the Basque Culinary Centre Innovation (BCC-Innovation) in San Sebastián
Organizers:
Sponsors:
Mycotour project:
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