{"id":2471,"date":"2021-10-27T12:22:57","date_gmt":"2021-10-27T12:22:57","guid":{"rendered":"https:\/\/enotecapacoperez.com\/en\/?p=2471"},"modified":"2022-11-21T08:46:19","modified_gmt":"2022-11-21T08:46:19","slug":"november-the-white-truffle-month","status":"publish","type":"post","link":"https:\/\/enotecapacoperez.com\/en\/november-the-white-truffle-month\/","title":{"rendered":"November, the white truffle month"},"content":{"rendered":"\n<p>The white truffle from Piedmont, the diamond of the kitchen, returns this November to the Enoteca Paco P\u00e9rez restaurant. With the arrival of Autumn, Chef Paco P\u00e9rez presents his new white truffle tasting menu for a limited time. It is a perfect occasion to get to know or enjoy again this unique ingredient that is the white truffle.<\/p>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\">WHITE TRUFFLE MENU <\/h2>\n\n\n\n<p class=\"has-text-align-center\">~ Available for dinner from October 26th 2022 to November 19th 2022, from Wednesday to Saturday ~<\/p>\n\n\n\n<p class=\"has-text-align-center\">295\u20ac per person<\/p>\n\n\n\n<p class=\"has-text-align-center\">Boletus truffle tartlet<br>\u00b7<br>Autumn water<br>\u00b7<br>Sweet Potato truffle<br>\u00b7<br>Minestrone Soup, truffle<br>\u00b7<br>Mushrooms <em>velout\u00e9<\/em>, shrimps, truffle<br>\u00b7<br>Sea cucumber in a <em>beurre blanc<\/em>, garum, truffle<br>\u00b7<br><em>Ou de Reig<\/em> and truffle creamy rice<br>\u00b7<br>Smoked sea bass, autumn sprouts, truffle<br>\u00b7<br>Milk and truffle rice<br>\u00b7<br><em>Petit Fours<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Menu exclusively available for people older than 7 years old<\/em><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img loading=\"lazy\" decoding=\"async\" width=\"466\" height=\"918\" src=\"https:\/\/enotecapacoperez.com\/wp-content\/uploads\/2021\/10\/matices.jpg\" alt=\"\" class=\"wp-image-2409\" srcset=\"https:\/\/enotecapacoperez.com\/wp-content\/uploads\/2021\/10\/matices.jpg 466w, https:\/\/enotecapacoperez.com\/wp-content\/uploads\/2021\/10\/matices-152x300.jpg 152w\" sizes=\"auto, (max-width: 466px) 100vw, 466px\" \/><\/figure><\/div>\n\n\n\n<p><strong>Nuances in aroma and fragrance<\/strong><\/p>\n\n\n\n<p>The outstanding taste and fragrance of the white truffle comes from the type of soil (sand soil, limestone soil), as well as from the symbiotic plants which allow their growth.<\/p>\n\n\n\n<p>For many lovers of Mediterranean haute cuisine, the white truffle season is almost the longest awaited time of the year. The reason lies in the unmistakable aroma of this tuber, impossible to imitate and unique for each region of origin.<\/p>\n\n\n\n<p><strong>The harvest: a manual process<\/strong><\/p>\n\n\n\n<p>One reason for the white truffle to be a very rare and demanded ingredient among haute cuisine enthusiast can also be found in the limits of each year\u2019s harvest. Being the only tuber that can\u2019t be cultivated and only grows naturally, the collection of white truffle is a task for experts.&nbsp;<\/p>\n\n\n\n<p><strong><strong>\u201cTartufo Bianco\u201d tasting menu at Enoteca Paco P\u00e9re<\/strong>z<\/strong><\/p>\n\n\n\n<p>At Enoteca restaurant in Barcelona, excelled with two Michelin stars, chef Paco P\u00e9rez receives the white truffle from a selected group of experienced searchers to elaborate his limited-edition \u201cTartufo Bianco\u201d tasting menu. For the selection of the best ingredients, the truffle\u2019s fragrance, as well as their firm and resistant texture are the most important indicators. Then, this experience and the prime quality of each product are the secrets for an extraordinary sensorial experience.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The white truffle from Piedmont, the diamond of the kitchen, returns this November to the Enoteca Paco P\u00e9rez restaurant. With the arrival of Autumn, Chef [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":2399,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15,13,14,1,9],"tags":[],"class_list":["post-2471","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-experiencias-gastronomicas","category-home-posts","category-home-posts-2","category-sin-categoria","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/posts\/2471","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/comments?post=2471"}],"version-history":[{"count":7,"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/posts\/2471\/revisions"}],"predecessor-version":[{"id":2968,"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/posts\/2471\/revisions\/2968"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/media\/2399"}],"wp:attachment":[{"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/media?parent=2471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/categories?post=2471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/enotecapacoperez.com\/en\/wp-json\/wp\/v2\/tags?post=2471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}