Of all the gourmet products served in leading restaurants around the world, the truffle is undoubtedly one of the most highly-acclaimed, valued and respected by chefs.
Castilla y León, and the province of Soria in particular, is home to the world’s largest truffle farm, boasting more than 600 hectares of mycorrhized holm oaks. Truffle production in Soria accounts for around 30% of the Spanish total. The exceptional characteristics of the terrain and the altitude ensure optimal ripening conditions and outstanding organoleptic properties.
In recent years the Junta de Castilla y León has focused on promoting and raising awareness of the mycological products grown in Castilla y León among professionals both in Spain and abroad, and in this sense the International Mycology Congress ‘Soria Gastronómica’ has provided an ideal showcase, including the ‘Buscasetas’ workshops and the International ‘Cooking with Truffles’ Competition.
Featuring a magnificent line-up of contestants formed by international chefs, each accompanied by a kitchen assistant they will choose from cookery students in their own countries, as well as a panel of judges of Spanish and international renown, comprising experts in gastronomy, journalists or Spanish and international chefs.
This event will take place on 2nd and 3rd December 2019 at the Palacio de la Audiencia Cultural Centre in Soria.