Fascinating Truffle Seminar

Address: Donnerska huset, Donners plats 1 Visby Date: Saturday 18 nov 2017 - Saturday 18 Nov 2017 Show map

100 %

3 of 3 recommended

Address: Donnerska huset, Donners plats 1 Visby

Learn more about truffle cultivation, truffle in cooking and truffle in the world. Professor Anna Karin Borg Karlsson from KTH discloses secrets about the chemistry of truffle. This year’s Truffle Chef, Filip Fastén, will give you tips and advice on how to enhance the taste of Gotlandic truffle. Gareth Renowden reveals how Gotlandic truffle has conquered the world. Saturday 14th November 11 a.m. – 1 p.m.
The seminar will mainly be conducted in English.

Christina Wedén will introduce the seminar with a short description of trufficulture on Gotland and its neighbouring countries, focusing on development over the past year. Christina Wedén is also the moderator for the seminar.
Filip Fastén, the 2015 Truffle Chef of the Year will give you tips and advice on how to use Gotlandic truffle in cooking.

Professor Anna Karin Borg Karlsson will explain the aroma biosynthesis of truffle, including the various constituents to be found in truffle and their different properties.
Gareth Renowden will give a brief presentation of trufficulture in New Zealand and share his experiences of cultivating Gotlandic truffle in New Zealand.
We will round off the seminar with a panel discussion, where the public will be invited to participate.

The price of the seminar is 400 SEK including VAT.
To book a place at the seminar click here.

Lecturers at the Seminar:

Gareth Renowden is the New Zealander who produced the first Gotlandic truffles outside Gotland – at his farm Limestone Hills on the South Island. It was strongly believed that the Nordic Gotlandic truffles would thrive in the colder climate of the South Island. Gareth is a journalist. His book, The Truffle Book, is about truffles and the spread of trufficulture in the world. He has succeeded in cultivating several different species of truffle on his farm. His contribution to marketing truffle in New Zealand has been an impetus both to the general public and to chefs and restaurants.
Gareth is a very pleasant, easy-going person and a good communicator with broad experience of trufficulture, from establishing truffières to using truffles at restaurants.

Anna Karin Borg Karlsson is a Professor of Organic Chemistry at the Royal Institute of Technology, KTH, in Stockholm. Anna Karin leads a research team for Chemical Ecology, where biology is studied from a chemistry perspective and where above all chemical communication between organisms is studied. Much of the research is done at research stations on Öland. Anna Karin’s team have investigated data on the aroma variability of truffle in relation to maturation of different specimens, with and without the peel, in order to reach a better understanding of what gives truffle its full aroma, of the aromatic constituents and of where and when the volatiles are produced in truffle. Anna Karin is foremost within her field of research and also has an exceptional knack of explaining the exciting and often complicated world of volatiles and aroma in an intriguing, comprehensible and pleasant way.

We are pleased to announce that Filip Fastén has been awarded the title of ‘Truffle Chef of the Year 2015’.

Christina Wedén is a lecturer at Uppsala University and a Doctor of Biology, having written her PhD thesis on Black Truffles of Sweden (2004). Since 1997, Christina has worked with Gotlandic truffle, both regarding genetic variations and ecology in connection with cultivation. During recent years, she has been involved in research involving the chemical analysis of the content and aroma of truffle. Alongside her scientific research, Christina runs a company Tryffikultur AB in partnership with the agriculturalist Lina Pettersson. Tryffikultur AB aims to develop trufficulture in Sweden and northern Europe.

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