This is a lagotto puppy. For those of you wondering why this dog belongs on a blog about food, trust me, there is a culinary connection. The lagotto is a breed that hails from Italy’s Emilia-Romagna region, and was originally used as a hunter for water fowl. Today it is more commonly associated with truffle hunting.
I can’t say my brother and sister-in-law had truffle hunting in mind when they got their very own lagotto yesterday. They just fell in love with the gentle temperament, curly hair and hypo-allergenic tendencies of the breed. The fact that lagotti (plural of lagotto) also originated in Italy, in the same region where my mother was born, made them even more appealing.
After months of waiting, Lana (Italian for wool) was ready for pickup in Connecticut yesterday. Fortunately, my house in New Jersey made a nice way station for them en route home to Pennsylvania, so I got to have a sneak peak at Lana before anybody else. And now you’ve seen her too. Isn’t she adorable?
OK, Lana may never be a truffle-hunter here in the states. So I’m glad I’ve already tasted truffles, both in restaurants and in the home of people we know. That includes our friends Tony and Vanda, who own a beautiful second home in a small village in the region of Molise, where we were lucky enough to enjoy this wonderful pasta of tagliatelle and a generous helping of shaved truffles. Don’t even think of topping with parmesan cheese or you’ll blunt the fragrant aroma of the truffles.
The recipe is simple. Start with some fresh homemade pasta. Melt some butter or olive oil in a saucepan while the pasta is cooking. Drain the pasta, toss it in the butter or olive oil, and top with shaved truffles. That’s it.
Yes, truffles are expensive and yes, they’re hard to find in the states. But think of all the enjoyment you’d have received if you had invested in truffles instead of the stock market.