Truffles and Chestnuts, the Delicacies of the Turano Valley

It seems that the truffle, a prized tuber, has become a true attraction for the refined palates of the area, so much so as to enrich dishes based on natural products with the approval of the chefs from the Turano region. On the “menu” of various valley restaurants, here come “trout fillets with black truffle,” a pairing of fish and land products that excites the palates of gourmets. Not to be missed are the “organic durum wheat tonnarelli with cheese, pepper, and white truffle,” a true triumph for those who love typical and organic food. It seems that “fried egg with vegetables in oil and black truffle” is among the most prized dishes, along with “veal roast with truffle,” a classic that never fails for meat enthusiasts. To conclude, as Italian tradition dictates, here is a “semifreddo with rose hip flowers and white truffle.”
And if the truffle tickles the most refined palates, for those who love simple products, the chestnut is recommended, which in the Valle del Turano represents an ingredient suitable for all occasions, enough to suggest a menu composed of “legume and chestnut soups,” “chestnut risotto,” or “chestnut ravioli.”
There is also room for the “home cook’s test.” The numerous organic farms that dot the Valle del Turano territory, in fact, market not only truffles and chestnuts but also other typical products of the area through various solutions. All at “zero kilometers,” that is, coming from the same area and branded “Strada del Tartufo e della Castagna della Valle del Turano,” synonymous with quality and the same technique of enhancement and production by the same participating companies. A great step forward for the promotion of healthy eating and good living.