rende felice il proprietario, dal fiuto infallibile di un bracco pointer esperto “cavatore”, che per la soddisfazione dell’impresa messa a segno decide di condividerlo con familiari e amici – “Pepe” un bracco pointer dal fiuto impareggiabile ha reso felice il suo proprietario-cavatore, Romolo Lazzari, che in oltre 40 anni di attività nei boschi non aveva mai visto nulla di simile – Gli esperti: “meraviglie della natura che fanno ben sperare per la prossima stagione della raccolta del tarfufo bianco”
Maxi-tartufo, “scorzone”, nero estivo, di oltre un chilo scovato dal fiuto infallibile di un bracco pointer nelle campagne di Città di Castello rende felice il proprietario, esperto “cavatore”, che per la soddisfazione dell’impresa messa a segno decide di condividerlo con familiari e amici. Un vero e proprio ritrovamento “record” per Romolo Lazzari, 79 anni, che da oltre 40, si dedica alla ricerca del prelibato simbolo e prodotto del territorio, ritagliandosi sempre in ogni stagione qualche ora con il proprio cane nei boschi, fra famiglia e lavoro. Esperto tipografo, poi fondatore assieme ai figli, Francesca e Stefano, della Bottega Tifernate (azienda leader a livello internazionale nella riproduzione di opere d’arte) ha coltivato fin da giovane la passione per la ricerca del tartufo ed ora ammette fra gioia e commozione di non aver mai visto nulla di simile nella sua vita. “Una meraviglia della natura”, ha esclamato, che al peso della bilancia sfiora il chilo e cento grammi (1 chilo e 79 per la precisione) di unica pezzatura che aveva collegati altri due tartufi di oltre due etti. Si tratta del tartufo estivo, “scorzone” (Tuber aestivum Vittad.) la cui ricerca in Umbria è stata autorizzata dal calendario dalla fine del mese di maggio. “Il merito non è mio – precisa Romolo Lazzari – ma del cane, “Pepe”, un bracco pointer di 6 anni che ha notato subito, grazie al fiuto da grande campione, il profumo di quel tartufo. Quando con il vanghino l’ho aiutato a tirarlo fuori dal terreno non credevo ai miei occhi. Pensavo si trattasse di un tartufo di bella pezzatura, notevole ma non così grande, non finivo di togliere la terra attorno tanto era esteso e poi accanto c’erano collegati altri due tartufi più piccoli, si fa per dire, di oltre due etti di peso. E’ stata una soddisfazione immensa ed ho subito ricompensato “Pepe” con una buona dose di crocchette, senza il suo fiuto non sarebbe mai stato possibile individuare quel tartufo gigante”, conclude Romolo Lazzari, che per condividere la gioia di questo evento ha già predisposto assieme alla moglie assaggi per i familiari, amici e qualche vicino di casa. Un bel gesto per festeggiare con più persone un record personale che rimarrà per sempre nel suo cuore. “Queste notizie fanno bene al settore e sono senza dubbio di buon auspicio anche per la prossima apertura della ricerca della trifola a fine settembre – sentenzia Giuliano Martinelli, imprenditore di fama internazionale, presidente regionale del comparto alimentare della Cna Umbria, uno che di tartufi se ne intende – la stagione si apre con buone premesse, pioggia alternata a sole e caldo è un toccasana naturale per la creazione estiva delle spore della trifola che, a meno di clamorosi cambi di temperatura, dovrebbe esserci in abbondanza in autunno dopo due anni di scarsità di prodotto e prezzi alle stelle. Se sarà così il 2023 sarà speriamo ricordato come una stagione di abbondanza”, conclude Martinelli che rinnova a Romolo Lazzari al suo cane “Pepe” le più affettuose felicitazioni per il maxi ritrovamento. Da due anni la “cerca e cavatura del tartufo”, che in Alta Valle del Tevere coinvolge oltre 1.000 appassionati con giovani e donne sempre più numerosi nei boschi del territorio, oltre 4000 cani, i migliori di diverse razze, sono diventate patrimonio immateriale dell’umanità Unesco, e tutto il settore punta a divenire sempre più il faro dell’economia e della promozione del territorio con al centro eventi come la Mostra Mercato Nazionale del Tartufo Bianco di Città di Castello, giunta alla 43esima edizione che “sarà anche l’occasione per entrare in contatto con la cultura del luogo, con i suoi piatti tradizionali, con la tradizione rurale e produttiva, in un contesto di grande valore paesaggistico”, precisa l’assessore al Turismo e Commercio, Letizia Guerri, che ringrazia l’Associazione Tartufai altotevere con in testa il nuovo presidente, Andrea Canuti ed il direttivo e consiglio rinnovato per la collaborazione nel definire progetti di formazione e valorizzazione del settore. A proposito di cucina il noto chef, Pierluigi Manfroni (maestro ai fornelli, esperto nel trattare tartufi in ogni stagione), consiglia di impiegare il tartufo estivo, lo “scorzone”, dal sapore marcato ma non eccessivamente intenso, in questo modo per esaltarne al meglio profumo e sapore: “un primo piatto di pasta senza uova, strangozzi tirati a mano cotti al dente su brodo di carne poi conditi con impasto di tartufo scorzone con burro o olio. Poi una volta impiattati, una bella grattugiata finale di tartufo e il piatto è servito”, parola di chef.
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