The Second Most Expensive Food in the World
Truffle mushroom, which is included in special menus in world cuisines, is known as “food of kings” in gastronomy circles. It is in the top three among the most expensive foods of truffles, which has a long history in world history. The truffle, which has 70 varieties, is the hardest to grow. 45% of this mushroom is provided by France, 35% by Spain and 20% by Italy. In France alone, 20,000 people earn their living from these mushrooms. The newly launched production in some farms in nature are grown together their case in Turkey. It is fragrant mushroom and its scent has a unique calling. The reason why it is the world’s most famous mushroom variety today is that it is the world’s most expensive food after caviar. How is truffle mushroom grown?
Truffles like potatoes grow underground and on tree roots, especially near the roots of oak and chestnut trees, 5 to 20 cm below the ground. The reason it chooses places close to tree roots is that it absorbs the roots and provides the sugar and organic acids it needs. Truffle mushrooms need a delicate natural balance during their development, and summer showers are ideal as they provide adequate moisture. The very dry summer months cause the truffle to dry out. Since it grows underground, it cannot be seen from the surface and requires special expertise to collect truffles. In fact, dogs and pigs that have been specially trained for their ability to smell are used for this.

Truffle mushroom is popular for its price as well as its delicious. Which type is the most expensive?
Although Black Truffle Mushroom is referred to as Black Diamond, it is the most expensive mushroom in the world due to its scarcity. It resembles a potato in appearance and color and has an intense scent. How to consume truffle mushrooms?
The best way to consume white truffle and get your money’s worth is to eat it without cooking. We recommend slicing white truffle on pasta or risotton. The aroma of truffles, the size of a walnut and an average weight of 100 grams, gives the most intense taste when fresh. Truffle should be used fresh, as it loses its aroma and water over time. It is recommended to consume truffles within five days of harvesting to get a taste worth the price of such an expensive food.

Vongole Verace is hunting in Naples, it is quite expensive. However, you can find Lupini, which is a little smaller than Verace, at a more affordable price. They are already sold alive in sea water at the fisherman. The fisherman puts the sand mussels in a bag in sea water and gives you. It is important to buy this type of seafood on the same day and cook it fresh. It is surprising that clams do not have much of a place in Turkish cuisine despite being surrounded by seas. Sand mussels contain very useful minerals. It is being exported from Turkey but is not consumed much in the domestic market. However, there is much more private and aromatic taste of the mussels we had in Turkey. Recently, upscale restaurants in the fishing in Turkey, begun to be popular in order to find fresh clams and wish to enter the Turkish kitchen. Here is the recipe for spaghetti with clams from Naples:

MATERIALS (for 4 people)
370 g spaghetti
1 kg of clams
2 cloves of garlic
300 g cherry tomatoes (optional)
1 red hot pepper peperoncino (optional)
6-7 spoons of extra virgin olive oil
1 bunch of chopped parsley
Salt
HOW TO DO?
We wash the seashells we bought from the fishermen on the beach in the morning very well with cold water. When I buy fresh from the fisherman
Although there is usually no waste, remove any broken or open shell. While washing, we make sure that there is no sand left. Rinse. However, if they have not been cleaned before, soak the shells in a bowl with 1 spoon of salt for 2 hours in cold water. Then rinse well. There is no need for me to keep the fresh shells I bought from the fisherman in salt water.
On the other hand, we put water in a pot and start the process of boiling the pasta water.
While the water of the pasta is boiling in the pot, we take it into a large pan. We put some olive oil on the pan. We add 2 cloves of garlic.
We do not cut the garlic. If you want it to be bitter, you can slice fresh hot pepper and put it in the pan. While the garlic is cooked in light oil (without burning it), we put the clams, if you wish, we divide the tiny cherry tomatoes in two and add them to the pan. Optionally, you can also divide the cherry tomatoes in half and put them in the pan. In the traditional recipe made by Neapolitans, it can be plain without tomatoes.
Then we cover the pan and leave it to cook. We want its own juice and aroma to come out without adding water. There are recipes with white wine from time to time, but we want to stick to the traditional recipe and cook it in its own juice. It is already being cooked immediately and the shells are opened.
The shells are opened in about 10 minutes. If you wish, you can sprinkle a little salt. Usually the sauce is not dry. If it is dry, you can add a small amount of the water you boiled in the pasta. However, when combined with olive oil, mussels, cherry tomatoes and garlic, its unique aroma comes out. There is no need to add water.
The trick for Italians to cook pasta is that you first boil the water. Then you put the salt in the water. Then you start boiling the pasta. There is a cooking time on the package according to the types of pasta. Penne, on the other hand, is usually 10 minutes. You can even get it off the fire before if you want it to be al dente (less boiled). Usually 8 minutes is enough for spaghetti. You are filtering the pasta.
And we put the spaghetti in the large pan with cooked sea shells and mix it. We add chopped parsley on it.
Spaghetti alle Vongole is ready. If there are unopened clams, do not try to open them and do not eat them. Consume those opened when cooked. While eating the spaghetti, you can take the meat of the mussel from the shells opened with the help of a fork and consume it.

Truffle mushroom, which is included in special menus in world cuisines, is known as “food of kings” in gastronomy circles. It is in the top three among the most expensive foods of truffles, which has a long history in world history. The truffle, which has 70 varieties, is the hardest to grow. 45% of this mushroom is provided by France, 35% by Spain and 20% by Italy. In France alone, 20,000 people earn their living from these mushrooms. The newly launched production in some farms in nature are grown together their case in Turkey. It is fragrant mushroom and its scent has a unique calling. The reason why it is the world’s most famous mushroom variety today is that it is the world’s most expensive food after caviar. How is truffle mushroom grown?
Truffles like potatoes grow underground and on tree roots, especially near the roots of oak and chestnut trees, 5 to 20 cm below the ground. The reason it chooses places close to tree roots is that it absorbs the roots and provides the sugar and organic acids it needs. Truffle mushrooms need a delicate natural balance during their development, and summer showers are ideal as they provide adequate moisture. The very dry summer months cause the truffle to dry out. Since it grows underground, it cannot be seen from the surface and requires special expertise to collect truffles. In fact, dogs and pigs that have been specially trained for their ability to smell are used for this.

Truffle mushroom is popular for its price as well as its delicious. Which type is the most expensive?
Although Black Truffle Mushroom is referred to as Black Diamond, it is the most expensive mushroom in the world due to its scarcity. It resembles a potato in appearance and color and has an intense scent. How to consume truffle mushrooms?
The best way to consume white truffle and get your money’s worth is to eat it without cooking. We recommend slicing white truffle on pasta or risotton. The aroma of truffles, the size of a walnut and an average weight of 100 grams, gives the most intense taste when fresh. Truffle should be used fresh, as it loses its aroma and water over time. It is recommended to consume truffles within five days of harvesting to get a taste worth the price of such an expensive food.