I can hardly believe it has been 5 years since I started this project! Time flies when you’re having fun, and flies especially fast when you’re in good company – over this past year, I connected with many people and I like to believe that together we changed how Italian food is perceived around the world! Slightly, of course 🙂
By far, the biggest networking opportunity came from participating in Turin Epicurean Capital, a food literature event that saw me as a moderator. Particularly, I continued to work with fellow participant Diana Zahuranec), who has since become a recurring guest in the podcast and a great contributor to its success.
My visit to Turin also allowed me to reconnect with friend wedding planner Valentina Lombardi, who introduced me to her new project: Experience Italy Travels, a service aimed to show international travelers the true side of Italy. To help reach that goal, Valentina offered me to write: “Italy: Instructions for Use”, a fun section where I try to explain the ins and outs of Italy and of the Italians. Naturally, I accepted enthusiastically!
Recently, I also had the honor of being interviewed by Rick Zullo, awarded blogger and author of popular ebooks, as part of his new podcast: The Fatal Charm of Italy. Our chat was a lot of fun – if you want to hear us talk about the unwritten food rules that Italians follow, and much more, please head over to Rick’s blog.
As this blog completes Year Five, I would like to thank all visitors and followers for their support in the form of feedback. Please continue sending me your comments, observations, and corrections – as a blogger, nothing makes me happier!
Have you heard of “one second videos”? They are a bit of an old idea now – a creative named Cesar Kuriyama came up with it, went to TED in 2012*, and since then they have become quite popular. How do make a one-second video? It’s simple: record 1-second long video clips every day, then string them all together into a continuous montage. What is the purpose? To keep a log of each day of life. Now, Cesar is going to continue the project for as long as he lives, but a lot of people who entertain it only commit to doing it for one year - which is what I did from Jan 1st to Dec 31st 2014. You can see the end result here, or embedded below.
For my interpretation of the project, I mostly followed the guidelines Cesar chose for himself. Like him, I recorded all clips from a first-person view, my own, using exclusively my camera phone. Also like Cesar, I didn’t make use of any filters or cropping – leaving the only editing (and creative expression) to the choice of the one-second segment within the daily footage.
April 1st, a sunny commute. As I wait for the bus, I get a good look at the fabulous Lee building, a historic Vancouver landmark.
Every day I set out to record at least one short video, trying to capture a representative 1 second of that day. On some less busy and more exciting days, I easily recorded multiple clips. On some busier or monotonous days, instead, I barely remembered to capture a single clip. Throughout the year, for a total of 6 times, I managed to let the day go by without recording anything – and felt really bad each time, as soon as I realized it. I debated with myself what to do with those missing clips, and decided to simply leave a one-second gap. Looking back at the montage, however, I discovered something interesting. I know exactly why I didn’t capture anything on those days – those were stressful days and when I see these brief pauses I can still remember why. And it’s a 2% error, not too bad after all!
April 25th, another morning commute. I love this shot! I managed to capture not one but two people yawning together. Did the one with the newspaper start?
Since my video clips were taken over the course of the year, they show the alternation of weekdays and weekends, and a full cycle of seasons. They also show much of the same dear subjects: my cat, several of the dogs in my workplace, and the food I’m about to eat (especially breakfast and brunch). Since all videos are taken from my point of view, you won’t directly see me in them. I also chose not to portray my wife, friends, or family. This was of course to protect their privacy. In the videos, though, you will see a number of strangers – I figured they wouldn’t know and therefore mind :).
May 9, the traditional Foosball match I play during lunch break with my Italian coworkers.
While working on the project, I realized that capturing the most meaningful moment of each day is actually not that easy. Meaningful moments tend to demand full attention, and more often than not I would realize that I should have been recording when it was too late to do it. To capture everything, I should have always been recording, but that wouldn’t have been practical and also wouldn’t have necessarily been legal. So I got into the habit of recording a quick video every morning during my commute to work, just in case I would then forget to take a more meaningful one. This morning clips also served as backup in case the day got busier and I would have risked forgetting. Looking at the end result, though, I was happy to discover that those commuting clips are actually quite interesting to look back at, not at all boring like I thought they would have been.
June 17th, an indoor rock climbing session.
Looking at the end result, I also was able to appreciate an interesting advantage that videos have over static pictures. A one-second video contains a lot more information than a still frame of the same duration. Even though one-second videos are made of only 30, mostly identical still frames in rapid sequence, they are easier than static pictures for our brain to read because they communicate motion and have depth. They also have sound.
July 6th, a great performance by a passer-by on one of the pianos placed on the street as part of the Keys to the Street initiative.
As I was working on the montage, I also realized a couple of other things: 1) I wish I had a camera stabilizer! Many of my clips were just too “bumpy” – in some cases I had a hard time selecting a stable segment. 2) I wish I had paid more attention to the sound! The sound is an integral part of the experience – in some cases I had a hard time selecting a segment where both picture and sound were meaningful.
Finally, I also realized that 1 second each day doesn’t necessarily give true snapshot of how I spend my time. I’m starting to think that there may be a way to refine the project to capture a more accurate log. Maybe I should try a variation where every day I record 1 to 5 clips that capture as many meaningful moments. Then, I could put together a 5-second segment for each day: on days with only 1 clip, I would select a 5-second segment; on days with 5 clips, I would select 5 one-second segments; on days with 2, 3 or 4 clips, I would distribute the 5 seconds among the clips available. What do you think? Do you want to try?
Here I am, back from my trip to Italy and from Turin Epicurean Capital! If you followed my tweets, you know I had a great time in Turin and I loved the conference – it has been a true privilege to be a part of it.
In this episode, I have the pleasure to introduce a fellow attendee: Diana Zahuranec. Join me to hear how Diana developed her passion for Italy, decided to continue her studies in the Italian territory (also earning a Master’s in Food Culture and Communications from the Slow Food University of Gastronomic Sciences), and eventually established herself in Italy, working as a journalist, translator, and editor for Wine Pass, an online magazine on wine and wine tourism based in Alba.
Diana is a writer, editor, and translator at Wine Pass, an online magazine (in Italian and English) on wine and wine tourism in Piedmont. You can also find her on her blog Once Upon a Time in Italy.
As I mentioned, I will take on the role of moderator of two international round tables where writers, bloggers, food bloggers, and food entrepreneurs will discuss the universal meaning of food and how it influenced their lives and careers.
Of course I am very excited for this opportunity, and – admittedly – terrified for the responsibility that it entails. This is far beyond what I imagined myself doing when I started this blog 4 years ago! But it’s also a friendly chat between friends… Or at least that’s what I keep telling myself 🙂
For more information, including the complete guest list and the program, check out www.turinepi.com. If you are in the area, please join us – it will be great to meet in person! If you are not in the area, stay tuned for tweets and updates directly from the conference.
Join me to hear how, after living in the UK for 7 years, Benedetta Oggero, English translator and interpreter by training, went back to her hometown – Turin, Italy – and began a new career as a personal chef and as the founder of Miss Bee, a catering business. Benedetta will be part of Turin Epicurean Capital as an interpreter and cooking instructor.
As I mentioned in my latest post, Truffles Uncovered, I will be part of Turin Epicurean Capital, a food literature conference which will take place in Italy in early September. In this episode, I have the pleasure to interview the organizer: Lucia Hannau. Join me to learn more about her background, how she conceptualized the event, and to hear the list of acclaimed writers and food professionals that are going to attend. Finally, don’t miss Lucia’s fascinating description of Turin, its fabulous food, and its many other treasures!
I am very excited to announce that I have been invited to participate in a food lit event that will take place in Turin (Piedmont, Italy) this coming September. The event is titled “Turin Epicurean Capital” and will revolve around the universal meaning of food in life – naturally, a topic I feel strongly about.
I must admit that I didn’t grow up eating truffles – as a child I only experienced a whiff of them in restaurants when a truffle dish was ordered by somebody seated at my table. And I can’t say that I loved it. As an adult, however, I had a chance to rediscover and develop a palate for them. But my love for truffles totally bloomed during my latest trip to Tuscany and Rome. Being truffles season, most restaurants were featuring truffle dishes, so I finally had a chance to try them in different preparations within a short period of time – an amazing experience!
My research for this article has been fascinating, and I managed to answer questions that I have always wondered: what gives truffles their characteristic aroma? Why do people use pigs to find them? When is their harvesting season? I also wondered: can I actually buy them in Vancouver? And the answer to this last question is: yes! I was able to get a gourmet supermarket to special order a single black summer truffle, which is what is in season right now and, luckily for my wallet, one of the most affordable varieties. You can see it showcased in the pappardelle dish above (for which you can check out the recipe at the end of this post).
But what are truffles? They are a unique kind of mushrooms that develop entirely underground, attached to tree roots, and which may be of great commercial interest due to their high demand and relative scarcity.
Summer truffle
Like their tuber relatives, truffles are dense, rounded masses usually between 1 and 4 inches in diameter. In order to spread their spores, truffles produce pheromones that prompt animals to uncover and eat them – a behavior which has been exploited by truffle hunters who have traditionally made use of pigs to locate them. Particularly, truffles contain androstenone, a steroid also produced by boars when mating. Dogs1 can also be trained to search for truffles, with the advantage that they can be taught not to eat them upon discovery!
Flavor-wise, truffles are an acquired taste, containing several sulfur compounds (e.g.: bis(methylsulfanyl)methane) which may resemble hydrocarbons, and because of the presence of androstenone, which has an unpleasant smell described as woody/musky, to sweaty/urinous2. Even though a portion of the human population is unable to detect it3, there is evidence that repeated exposure to androstenone can cause sensitization4, leading to the conclusion that androstenone largely contributes to making truffles an acquired taste.
Truffles have been known since antiquity, with written evidence as early as in the 4th century BC. The Greek historian Plutarch thought that they were the result of lightning, while the Roman physician Dioscorides classified them as tuberous roots. Rarely mentioned in the Middle Ages, truffles became popular within the high classes during the Renaissance (legends say that they were a favorite of King Francis the 1st of France), and through the 18th and 19th centuries, their prestige kept increasing in high-cuisine.
The “Langhe” region, in Piedmont
Truffles only grow in very specific climates, in symbiosis with the right host trees. Because of this, they are very hard to cultivate with the most sought after demanding exorbitant prices. Most valuable is the white truffle (Tuber magnatum), especially the one found in the Langhe region (located in the Piedmontese provinces of Asti and Cuneo), but that can also be found in some parts of Tuscany and in central Italy. White truffles grow on the roots of oak, poplar, hazel and beech trees. White truffles mature in the fall, which is when the famous “Fiera del Tartufo” (Truffle Fair) of Alba takes place – a prestigious exhibition and trade show born in 1929 where the best white truffles can sell for over $400 per ounce. White truffles have a pungent, slightly garlicky aroma, and are best appreciated raw, freshly shaved on dishes before serving.
The second most valuable truffle is the black (winter) truffle (Tuber melanosporum), found in the hazelnut and oak forests in the Périgord region of south-western France. These truffles are harvested in fall and winter and have a delicate earthy flavor, which is known to be enhanced by light cooking. Another notable truffle is the Burgundy (Tuber uncinatum), which has an intense hazelnut flavor. It can be found in much of Europe and it is harvested in fall and winter. The Summer truffle (Tuberaestivum), instead, is harvested in the summer – it is molecularly identical to the Burgundy truffle, but has less intense flavor due to environmental factors.
Given the high price that truffles can reach, cooks often make use of truffle oils, pastes, kinds of butter, or even flour. Since oil-soluble bis(methylsulfanyl)methane can be easily synthesized at low cost, truffle-infused products are often completely artificial (also lacking any androstenone flavor, resulting in increased palatability for those who haven’t acquired a liking for it).
Some of the most known dishes using truffle as an ingredient include:
Risottos (often together with porcini mushrooms).
Various pasta dishes (especially egg pasta, such as tagliatelle, pappardelle or maltagliati, generally along with butter, cream, or mascarpone sauce).
Truffle omelets (for a stronger truffle flavor, the uncracked eggs can be kept in an airtight container along with the truffle for a couple of days before use).
Sauces to pair with meats, including beef tenderloin.
Truffle dishes are often accompanied with medium to full body red wines, sharp enough to cleanse the palate of the sulfurous notes, and aged enough to develop a matching earthiness. E.g.: white truffles with Barolo, Nebbiolo, Barbaresco, or Dolcetto d’Alba; black truffles with Burgundy or Pinot Noir.
As a final remark, please note that the popular “truffle” gelato served as a dessert in pizzerie and restaurants has nothing to do with truffles! It owes its name to its shape and color, which resembles a truffle, and, just like truffles, can be found in white and black varieties:
“Tartufo bianco” – (white truffle), consisting in “fior di latte” (cream) and coffee gelato, sprinkled with white chocolate shavings.
“Tartufo nero” (black truffle), which consists in chocolate and “fior di latte” gelato, covered in unsweetened cocoa powder.
Pappardelle with Cream and Black Truffle
Yield: 4 servings
Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
280 g (10 oz) fresh or dried egg pasta - I recommend pappardelle (one of the widest cuts), but tagliatelle, or fettuccine can also be used
1 cup light cream (10% fat)
30 g (1 oz) fresh black truffle (a small one)
30 g (1 oz) unsalted butter
4 garlic cloves, crushed
Nutmeg, salt, and pepper
Parmigiano Reggiano, grated (optional)
Preparation
Bring a large pot of salty water to a boil.
In a skillet, melt the butter at low heat, add the garlic and allow it to soften without browning (upper image).
Remove the garlic, add the cream and bring to a gentle boil. Sprinkle with grated nutmeg, adjust salt and pepper.
Using a sharp grater, grate half of the truffle directly into the skillet; remove from the heat and let rest (lower image).
Cook the pasta for 2-3 minutes (if fresh) or 5-6 minutes (if dried). Then drain it quickly and add it to the skillet with the truffle cream. Toss gently and finish cooking the pasta in the sauce for a couple of minutes.
Using a truffle slicer or a mandolin, thinly slice the rest of the truffle.
Serve the pasta in preheated bowls, and lay 5 or 6 truffle slices on each portion. Optionally, sprinkle with freshly grated Parmigiano Reggiano.
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![[Thoughts on the Table – 29] Introducing Diana Zahuranec, journalist and Italy enthusiast](../wp-content/uploads/2015/09/diana1-tot.jpg)
![[Thoughts on the Table – 28] Introducing food professional Benedetta Oggero (Miss Bee)](../wp-content/uploads/2015/09/benedetta-tot.jpg)
![[Thoughts on the Table – 24] Introducing Lucia Hannau, the organizer of Turin Epicurean Capital](../wp-content/uploads/2015/09/lucia-tot.jpg)
