Throughout your life as a foodie or gourmand, you have experienced many truffle dishes. Sadly, some of them just had the flavor of so-called truffle oil, for others you were charged for a lower quality truffle, and maybe, and just maybe, on a few occasions you could experience a fresh, black truffle that was foraged a day before that dish was served.
Now we offer you the opportunity to travel to the source and solve the mystery of one of the most delicate and flavorful raw ingredients. See how they grow, understand what makes them so special and unpredictable, be part of a foraging working day with an expert and his dogs.
A unique culinary trip curated by Aborígens where you will be able to taste Tuber melanosporum at its best time of the season, in many ways and dishes prepared by local chefs. A journey that will be completed with visits to other food and winemakers, to get a taste of the Catalan food scene and some of its best ingredients.
Barcelona and its eclectic restaurant scene, Priorat and its world-renowned reds, and the most remote areas of the country where you will get to experience an ancient, deep-rooted cuisine by top chefs.
