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HUNGARY-TRUFFLES/
RTR42GPH
14 Aug. 2014
Fausto Di Vora grates some truffle on a dish in an... more
HUNGARY-TRUFFLES/
RTR42GPH
14 Aug. 2014
Budapest, Hungary
Fausto Di Vora grates some truffle on a dish in an Italian restaurant in central Budapest August 8, 2014. Given their strong flavour and fragrance, a pungent blend of moist earth and spices, these rugged black fungi, generally the size of a walnut or an apple, are mainly used as a condiment in pasta, seafood or meat dishes, but also in some desserts. Even seasoned chefs, like Di Vora, who cooks at a smart Italian restaurant in central Budapest, have a hard time defining the precise flavour of truffles. "It changes all the time, depending on whether it is a black or a white truffle, but it also varies by season," said Di Vora, who uses about 30-40 kg of truffle a year, some from Hungary. Picture taken August 8, 2014. REUTERS/Bernadett Szabo (HUNGARY - Tags: ENVIRONMENT FOOD SOCIETY)
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