Activities Program Trufforum Soria

Quality control of the black truffle from Soria (Tuber melanosporum) used in the international contest “Cooking with truffle.”

Saturday, February 8, 2025 | Palacio de la Audiencia of Soria

Aimed at: cooking professionals, communication professionals and the general public, with the aim of promoting the responsible use of the black truffle in homes and restaurants and avoiding confusion and consumer fraud.

Coordination: Fernando Martínez Peña (CCA-INIA-CSIC), Joaquin Latorre Mingell (EMI) and Jaime Olaizola from IDForest.

The black winter truffle (Tuber melanosporum) is a delicate “melting pot of aromas” capable of generating hundreds of aromatic compounds, provided it is harvested, preserved and used properly. For this reason, quality control is essential to guarantee a full gastronomic experience. The organization of the “Cooking with Truffle” contest has established a rigorous quality control carried out by independent specialists, so that all participants in the contest have homogeneous truffle specimens, in perfect organoleptic conditions. Aspects such as roundness, maturity, weight, absence of damage are taken into account. The process is public and fully transparent, in order to contribute to consumer education.
9:00 – 9:30 a.m.

Participants

  • Jaime Olaizola. ID Forest.
  • Narciso Miguel García and Javier Garijo. Association of Truffle Growers of Soria (ATRUSORIA).

Jaime Olaizola

Dr. Founding Partner and Director at IDForest.

Narciso Miguel García

Association of Truffle Growers of Soria (ATRUSORIA)

Javier Garijo

Association of Truffle Growers of Soria (ATRUSORIA)

Joaquin Latorre Mingell

Dr. Researcher specialized in mycotourism and Secretary General of the European Mycological Institute, EMI (EU).

Fernando Martinez-Peña

Spanish National Research Council (CCA-INIA-CSIC). Madrid/Soria, Spain.

Organized