It is simply perfect on the egg, on the tagliolini, on a very creamy risotto. But our dear old man truffle it is much, much more. And for this it deserves to be tested also in the context of unusual combinations, such as the one with the Pizza. That's right: its real height, the most popular Italian food par excellence, can meet the most prestigious mushroom that mother nature has ever given birth without awe. What comes out of it can be a marvelous combination of flavors, very elegant without being pretentious, as evidenced by the recent project undertaken by the famous Milanese pizza parlor sign lightness in collaboration with the Tuscan company Savini Truffles.

A small affordable luxury

"What we like most about this combination is the combination of such a pop specialty like pizza and truffle, a product usually conceived as a luxury", emphasizes Marco Basile, development and retail manager of Savini Tartufi. A combination that is not only successful and democratic, but also open to the most varied variations: in addition to the fresh grated truffle – white or black – it is possible to play with all the derived products, from the spherical version, similar in appearance to caviar, to the flavored oil. "Often the truffle is limited to the autumn season only, that of the prized white and the hooked black, but the truth is that in Italy there are fresh truffles, of different types, practically in every season of the year," continues Basile. "Only warning: remember that every quality of truffle is a discourse in itself." White, for example, does not tolerate contact with heat, which does not frighten the black hook. In short, even in combination with pizza, one must learn to choose the most suitable product.

The truffle on the pizza

So what about some lamella of truffle on the pizza? Absolutely yes, thank you. But it is important to calibrate the use of this precious mushroom well also in relation to the other ingredients that we are going to choose. "I tend to try to avoid combinations with everything that is acidic, such as tomatoes," he suggests Giorgio Caruso, the master pizzaiolo of Lievità, in Milan. "The truffle has an important aromatic strength and flavor, which must be carefully inserted into the recipe to work". The goal, in short, seems to be to achieve aharmony overall: to do this it is important to know the characteristics of the different types of products that are going to be used. Caruso continues: «The prized white is decidedly more delicate, and for this it is important to remember not only to avoid direct contact with heat, but also to prefer combinations with other ingredients that are not too invasive. Maybe herbaceous, maybe purely autumnal like porcini or roasted chestnuts. The black hooked, instead, tends to be more tenacious, and for this reason it can be used very well even in recipes that include tasty cheeses, such as gorgonzola .

Some ideas for special pizzas

Here, then, that from the oven of Lievità comes out for example the Pizza del Contadino, which attempts to reproduce within a soft cornice the magic of the most classic of seasonal soups. The prized white truffle, in this case, is combined with a roast chestnut cream, a mix of legumes and porcini mushrooms, with a drizzle of extra virgin olive oil to complete the magic. "Even spelled is taken up", underlines Caruso, "not as an ingredient in the topping, but directly in the dough: my idea was to choose a 100% wholemeal organic einkorn spelled dough for this proposal". And then off to the fried and baked Montanara, with semi-wholemeal dough, made from black hooked truffle dried cod with burrata, roasted artichokes and fiordilatte from Agerola; and the Gorago, where the black hooked truffle meets a velvety green asparagus, the quail egg, the Agerola fiordilatte and the sweet gorgonzola. All to combine with a good one craft beer: why yes, the charm of the encounter between pizza and truffle also passes through the glass, and the ideal bubbles can also be those of a high quality blonde.