Giuseppe Santovito Bartolomeo Vaudano
The truffle accordingly a cook in Roero
Bartolomeo (Lino) Vaudano, born in 1945, is a cook in Cisterna d'Asti.
Since the 1930s his family has run a restaurant in Cisterna.
He explains how the use of truffle has changed gradually over the decades. For example Vaudano remembers how it was usual practice, in the years of his youth, using truffles paired with dishes already rich and flavour as the hare or agnolotti, what it is now fallen into disuse. Currently at his restaurant ("Garibaldi" of Cisterna d'Asti) he combines truffles with egg or noodles.
Video table of contents
Interview information
Country: IT
Region: Piemonte
City: Cisterna d'Asti
District: AT
Altitude: 350m s.l.m.
Wikipedia: http://it.wikipedia.org/wiki/Cisterna_d%27Asti
Urls: Ristorante Garibaldi
Bartolomeo Vaudano
Year: 1945
Languages: Italiano
Document by: Gianpaolo Fassino, Luca Percivalle, Michele Filippo Fontefrancesco
Video by: Piercarlo Grimaldi, Davide Poprorato, Remo Schellino
Created: 02-01-2015
Questo video fa parte del seguente archivio
The white truffle
The white truffle
The archive investigates white truffles, known for their taste and frivolous aspects, but not for their cultural characteristics which plasmed generations of truffle hunters. The research presents a substrate of knowledge documented through dozens of interviews: historical and anthropological elements, rituals and myths on this prized fungus, still considered nowadays a nocturnal mystery. The project was promoted by the University of Gastronomic Sciences, l’Athe National Association “Città del Tartufo”, the national centre for truffle research and the Cassa di Risparmio di Cuneo Foundation.
