Activities Program Trufforum Soria

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

Saturday, February 10, 2024 | 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 (EMI), Joaquín Latorre Mingell (EMI) and Jaime Olaizola of 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

  • Phillipe Barrière. Barriere Truffes L’Atelier, Carcassonne, France.
  • Ángel Ramos. Association of Truffle Growers of Soria (ATRUSORIA).
  • Pedro Antonio Marín Gil. President of the Soria Forestry Association (ASFOSO).

Get to know the sensory qualities of the black truffle
(Tuber melanosporum).

Saturday, February 10, 2024 | Palacio de la Audiencia of Soria

Aimed at: all audiences

Coordination: Teruel Truffle trained tasting panel.

ATRUTER’s black truffle (Tuber melanosporum) tasting panel is made up of 23 experts who carry out different types of activities within the black truffle sector in Teruel: producers, truffle growers, processors, marketers, restorers… The panelists trained during several months and passed the final tests. In this training phase, a tasting form was established, called the ATRUTER Model, which serves as the basis for classifying the black truffle with homogeneous criteria. The file is designed to assess Tuber melanosporum.

We invite you to participate and discover all the sensory qualities of the truffle!

1:15 – 1:45 p.m.

Face-to-face tasting of fresh truffle

Isabel Bertolín and Lina Soler. Truffle tasting panel of the Teruel Truffle Growers Association. ATRUTER.

Jaime Olaizola

Dr. Founding Partner and Director at IDForest.

Phillipe Barrière

Barriere Truffes L’Atelier, Carcassonne, France

Ángel Ramos

Association of Truffle Growers of Soria (ATRUSORIA)

Pedro Antonio Marín Gil

Presidente de la Asociación Forestal de Soria (ASFOSO)

Isabel Bertolin

Truffle tasting panel of the Teruel Truffle Growers Association. ATRUTER.

Lina Soler

Truffle tasting panel of the Teruel Truffle Growers Association. ATRUTER.

Joaquin Latorre

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

Fernando Martinez-Peña

Dr. Researcher specialized in forest mycology. Centro de Investigación y Tecnología Agroalimentaria de Aragón, CITA (Spain) and Director of the European Mycological Institute (EMI).
Organized