Learn more about truffle cultivation, truffle in cooking and truffle in the world.
The seminar will be held mostly in english
Saturday 17th November 11 a.m. – 1 p.m.
Welcome to a popular science seminar with invited international guests and participation of this year’s truffle chef, led by truffle scientist Dr Christina Wedén. Dr. Charles Lefevre will talk about his work with the truffles of Oregon, how they are used in gastronomy and how the local truffle gastronomy has developed during the last centuries. Dr. Zaklina Marjanovic will talk about her work with truffles and the gastronomically appreciated truffle species of the region, such as the Alba truffle and Burgundy truffle, and explain how come this region is so rich in truffles. Sebastian Gibrand – The Truffle chef of the year will tell us about how to use truffles in the kitchen.
Lecturers at the Seminar:
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.
Dr. Charles Lefevre did his PhD on truffle cultivation and has thereafter built up a successful truffle tree nursery business in Oregon, USA. Charles and his wife Leslie Scott are the founders of The Oregon Truffle Festival, which they develop to become one of the world’s most highly regarded truffle festivals. Charles has shown how to build up knowledge and create a unique product based on the locally occurring truffles. The Oregon Truffle Festival is based on the native North American truffles, and not on cultivated European truffles as most other truffle festivals outside Europe are.
Dr. Zaklina Marjanovic did her PhD on truffles of the Balkan, which at the time were less renowned truffle regions for most people. Zaklina has continued to explore the truffles of the region and to build up knowledge about its enormously rich truffle flora and its sustainable use, as well as developing truffle cultivation.
The truffle chef of 2018 is Sebastian Gibrant!
Sebastian Gibrand has a broad food knowledge and has reached the finals of Bocuse d’Or and will participate in Lyon januari 2019.
Every year a person is choosen to be this year’s truffle chef. The price goes to a chef who, with great success and with good example, has favored the development of the truffel business on Gotland through one of the following:
* Served exciting, innovative, culinary truffles at the restaurant
* Raised the competence of truffles in food in the restaurant world
* Developed food experience tourism around truffles
* Collaborated with schools or entrepreneurs in and out of the country about the truffle
* Developed other products or services that have brought the industry to the forefront
The seminar will be held at Donnerska huset in Visby.
The prize of the seminar is 400 SEK. To book the seminar click here.
If you have any queries about the seminar, call Susanne Welin-Berger, cellphone: +46 707 262 888.