The truffle may be a fungus that grows underground in scientific terms, but it is above-all a peerless aroma for the noses of gourmets. How do you choose truffles though? How can they best be appreciated? How should you keep them? How should you eat them? In this not-to-be-missed seminar, a Sensorial Analysis “judge” from the National Truffle Study Centre will reveal the multitude of secrets involved in assessing their appearance, smell and texture. The more in-depth Course for Truffle Tasters will provide basic information on mycology (the scientific study of fungi) and the tools required for a correct, objective approach to truffle-tasting.

Dates: every day of the week – October, November and December
Location: Alba
Time: to be arranged
Booking: 2 days in advance

Sensorial analysis seminar

Duration: 1 hour and 30 min.
Number of people: min. 8 – max 25
The following are included:
· Sensorial analysis seminar
· Interpreter
· Delivery of course material
Price: € 18,00 / pers.

Course for truffle tasters

Duration: 4 hours
Numero di persone: min. 5 – max. 20
Price: € 50,00 / pers.
The following are included:
· 4 hours course
· Interpreter
· Delivery of course material
· Attendance certificate
· OIAT (the International Truffle Tasters Organization) membership card 

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