Giuseppe Santovito Gemma Boeri
Truffle in a tavern
Gemma Boeri, born in 1948, is the owner of the tavern "da Gemma" in Roddino, one of the most famous taverns in the Langhe where the menu is an example of traditional gastronomy of truffle.
Gemma Boeri tells the history of his shop, from a simple club to a restaurant, and its vocation to familiarity and simplicity. Boeri describes the typical menu of the tavern: salami, veal with tuna sauce, raw meat, Russian salad; Tajarin and agnolotti pasta; roasted meat; cakes. She explains the truffle is used on raw meat, eggs and tajarin pasta: the dishes that best match with the fungus. Moreover she highlights the gastronomic characteristics of the product, the risk of fraud, and the necessity of having reliable suppliers.
Video table of contents
Interview information
Country: IT
Region: Piemonte
City: Roddino
District: CN
Altitude: 610m s.l.m.
Wikipedia: http://it.wikipedia.org/wiki/Roddino
Gemma Boeri
Date of birth: 06-12-1948
Languages: Italiano
Document by: Luca Percivalle, Michele Fontefrancesco
Video by: Remo Schellino
Created: 20-01-2015
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.
