Cibi e libri – Truffle Innovation
1. Good morning Gabriella, your IG account is called GZ CIBIELIBRI, it’s very interesting and intriguing, can you explain to us this union between food and reading? Which is the link between these two worlds? How do you achieve this combination? Which is the link you’ve found in literature between Le Marche region and T&C truffle company?
Good morning, thanks a lot for your interest in me. Seven years ago I opened my first IG account with another nickname, but then I felt the need to show better myself. That’s the reason why @gz cibielibri was born. (gz are my initials). I wanted to unite my very two passion; cooking and reading.
I decided to create contents about the reading of a book with a recipe, looking inside the book itself, looking for some culinary references or about some tipical recipes of the location it was talking about. Every time this processus is very stimulating, it’s a beautiful and also culinary journey tat I can do staying at home I usually go to Riccione, a place I love due to my origin from Emilia Romagna region. Unfortunately I have not yet visited Le Marche region so famous and interesting for the literature, landscape and cooking .Waiting for my trip to this area, I’ve read the book Evelina e le Fate”by Simona Baldelli.
There are a lot of references in this book to Le Marche region cooking , even if they are completely different from the recipies I’ve made with T&C products.
The story is based on the 2nd world war time , but reading this book gave me a strong need to visit le Marche .
2. We know that cooking has always been your passion, beside fashion, the job you were doing before. Then some years ago, you’ve decided to follow this passion and to dedicate completely yourself to it .Can you tell us yoir professional experience?What you write about your recipes is always very pleasant , not too much technical but so engaging .Have you ever thought of writing down your recipes?
I’ve been working on fashion for more than 30 years, but even if I oved my job, my constant thought was cooking. My biggest dream in the drawer has always been opening a small restaurant, a little bombonniere where I could have pampered my customers at the table .Unfortunately I could not done it. So when I stop working outside , I can dedicate myself to this passion doing cuddles to my husband and to family and friend .Instagram is my little corner overlooking the world , a place with no problems that reflects my simple lifestyle , a way of life that allows to grasp the beauties of little things. That’s the reason why the books I share and the recipes I suggest are never too challenging or taken from cooking books …also because I started writing my recipe book a few month ago!
I took out of the drawer this second dream and I keep clearly in sight in my kitchen so every day I work on it.For now it is work in progress, changing itself quite often because I’m thinking to the final result .I hope to tell you soon something more in detail !
3. You have made 3 different recipes for truffle innovation project by T&C truffle company using different products made for horeca , can you tell us something abiut them?How do you judge T6 C truffle products?Did they help your creativity?
It’s an honour for me and also an immense pleasure collaborating with T&C truffle and making some recipes with truffle .I based myself on the products in the catalogue .They are described very clearly and accompanied by valuable usage tips also for people like me , not working in a restaurant. So I made 3 recipes for this company project dedicated to creativity .
MEAT CARPACCIO WITH ARUGULA AND TRUFFLE VINAGRETTE ON BLACK GARLIC CROUTON
A simple appetizer, the taste of black garlic inserted inside the bread during the bread rolling perfectly matches itself with the white truffle .In this case I used it in the form of fine cream , the real excellence by T&C .I added it both between the bread and carpaccio and as the final decoration of dish. The vinegrette refreshes everything and the dry truffle salt gives a strong taste to the recipe.
In this crouton each ingredient is well defined and main character, without overwhelming the others.
BLACK TORTELLONI (fresh hand pasta) WITH CARAMELIZED PEARS ON PECORINO CHEESE CREAM , CRUMBLE AND SUMMER TRUFFLE SLICES .
In this recipe I played both on taste and also different consistencies. The pecorino cheese creamy base enriched by white truffle sauce, welcomes and opposes the sweetness of the filling inside tortelloni They are blanched and then sauteèed with white truffle butter.
In my opinion the final result is a pleasant gastronomic experience, the summer truffle slices alternate with the crumble make it even better
SHORTCRUST PASTRY TARTLETS WITH ALMONDS, WILD BERRY COMPOTE, HONEY WITH TRUFFLE, DARK CHOCOLATE GANACHE AND TRUFFLE ALMONDS
I’ve always thought that the role of dessert was very important but, at the same time, it’s very delicate :it is served as last , when the meal is done and people at the table are done. Dessert must be strong from the visual point of view and attractive to be tasted. So it must be so special to remain etched in your memory.I hope that my Tartlet with the wild berry compote added before cooking will be a good job…
Once cooled, I added a generous quantity of truffle honey and then I sealed everything with a sprig of black chocolate ganache .
Lastly I’ve decorated with wild berrie and some crunchy truffle almonds, lightly salted and pleasant on the palate .
T&C products are really excellent: highest quality, versatile and perfect to enhance any kind of preparation. I highly recommend them to anybody who wants to bring to the table the authentic taste of truffle. Thanks to their variety and ease on using them , they really helped meduring creative processus, they inspired me on creating unique and unforgettable recipes.
