- Homemade round bun
- Homemade 100% beef hamburger
- Truffle cream
- Cooked onion
Origin and history of the recipe
We draw our inspiration for this dish from Italian gastronomy to offer you the Tartufata, a homemade hamburger with choice ingredients.
In creating the Tartufata we took inspiration from Italian cooking and its predilection for truffles, an ingredient which abounds in that country’s cuisine and which they use to accompany the most exquisite dishes. To try a truffle is to be transported to Italy, the quintessential truffle country; not without reason is this ingredient known the world over as the “diamond of Italian cuisine”.
This season we have revived the Tartufata, a beef hamburger accompanied by homemade bread, truffle cream, Brie, mushrooms and cooked onion.
The result is a dish that’s really tasty and aromatic, thanks to the star ingredient: black truffle. Truffle goes perfectly with Brie and together they bring a distinctive touch to the hamburger. To these ingredients we add mushrooms and cooked onions which, despite keeping a somewhat lower profile, give the dish the perfect texture.
The hamburger is complete and very hearty, ideal to savour as a main course. We recommend you try it with one of our other, lighter dishes, such as a salad or cream of zucchini soup. Alternatively, you could have it with chips, either classic or the seasonal Uppsala.
A fungus that’s born and lives underground
The truffle, so highly appreciated these days, is a fungus of the genus Tuber, which is born underground. It has an irregular, somewhat round shape similar to a potato, rough skin and dark colour. It’s small in size, usually about 3 to 6 cm in diameter, and tends to weigh from 20 to 200 g.
There are various types of truffle, but two are the most well-known: black and white. The main difference is the white truffle has a more intense flavour, ideal for eating raw. This truffle is found mainly in Italy, specifically in the Piedmont region. That’s why Italian truffles are recognised all over Europe and the rest of the world, and are known as a delicacy for the most discerning palates.
A new hamburger with the aroma and taste of authentic Italian truffle.
Truffle harvesting, a traditional non-mechanised process
The process of obtaining truffles is entirely traditional. They ripen from late November to mid-March. Truffle hunters use trained dogs to find them. It’s a simple process that begins with the dog sniffing the terrain. Once it’s found a truffle, which is usually 30 to 40 cm below ground, a long, thin tool or pick is employed to extract it and cover the zone again with the same soil. That way the spores remain in that spot and the birth of new truffles can be assured.
So it comes as no surprise that the truffle is one of the most expensive ingredients in the kitchen The reason for this is not only the laborious harvesting process, but also the fact that there is no tried and tested way of cultivating them. This is because truffles live in close association with tree roots, such as oak, holm oak and fir. Their growth depends mainly on the conditions of the subsoil.
Truffle, the diamond of the kitchen
In ancient times, the Romans, Greeks and Egyptians are known to have used the truffle in their cooking, in fact they referred to it as an ingredient with a high gastronomic value. However, history has not always been kind to the truffle. During the middle ages it became identified with the devil because of its smell of sulphur, and people stopped using it.
Arrival of the Renaissance saw a resurgence in the truffle culture and little by little it regained the place it deserved. In the 18th century the French gourmet Jean Anthelme Brillat-Savarin, considered the founder of modern gastronomy, called truffles “the diamond of the kitchen”.
Brie is a soft cheese produced from cow’s milk. It has a creamy texture, fruity dairy taste with a hint of nuts and herbs and a pronounced aroma of fresh milk. It’s named after Brie, the French region east of Paris where it was originally created and has now been granted appellation d’origine contrôlée (AOC) the French equivalent of protected designation of origin (PDO).
It’s known as the “King of Cheeses”. At the 1814 Vienna Congress, the priest Talleyrand proposed a competition to choose the best cheese of all the participating countries. Brie was universally acclaimed by some 30 ambassadors as the winner.
The Tartufata: the most exquisite and singular way to celebrate parties.
One of our most deeply-rooted traditions is fermenting and producing our own bread. We take different flours from long-established mills with more than three generations of experience and combine them to obtain a blend of at least five varieties of wheat. The 14 tons of flour we use each week take shape in a wide variety of bread types: small baguettes, mini baguettes, coca flatbreads, brat buns and round rolls.
Our round bread rolls are the greatest ally to our hamburgers, which are also homemade.
We’ve always been faithful to our way of understanding cooking and our commitment to high quality workmanship. That’s why we believe in making our own meat products, which we prepare directly in our production centre.
We make our own hamburgers with 100% male beef, from animals 12 to 24 months old. It’s tasty, tender meat with little fat. The traditional preparation process, natural composition and 130 g weight combine to make a choice recipe which results in our hamburger being a hearty dish with sensational flavour.