“The White Truffle: Between Biology and Intangible Heritage”, a lecture by Dr. Isabella Gianicolo

As part of the 10th edition of the Italian Cuisine Week in the World, the Italian Cultural Institute of Amsterdam

Presents

“The White Truffle: Between Biology and Intangible Heritage”,
a lecture by Dr. Isabella Gianicolo,

Friday, 14 November | 6:30 p.m.
Keizersgracht 564, Amsterdam

The white truffle, Tuber magnatum Pico, is the result of a perfect symbiosis between a fungus and a tree — an organism that can only thrive in healthy environments where soil, climate, and biodiversity are in balance. It is, in many ways, a natural ecological indicator of the quality of the landscape.
But the truffle is not only nature: it is also culture and human knowledge. The practice of “truffle hunting and digging,” recognized by UNESCO as Intangible Cultural Heritage of Humanity in 2021, represents a tradition that connects scientific understanding, environmental awareness, and community bonds.
The truffle hunter and his dog embody an ancient relationship with the land, built on respect, observation, and the oral transmission of knowledge. Today, however, climate change and habitat loss threaten this delicate balance.
To protect the white truffle means to protect a landscape, a memory, and a way of life. It stands as a symbol of our ability to live in harmony with nature — a small treasure from the underground that carries a profound lesson in sustainability and cultural identity.

The event will be held in English.
A refreshment will be offered at the end of the lecture.

Isabella Gianicolo is the Scientific Director at the National Truffle Study Center Association in Alba, a role she has held since 2005. Her work focuses on scientific research, training, and communication related to sensory analysis and the cultural and gastronomic heritage of truffles.
Over the years, she has coordinated several research and development projects, including the Sensory Analysis of the Alba White Truffle, the creation of a Quality Certification System, and the preparation of the UNESCO nomination dossier for the recognition of the Culture of the Italian Truffle as Intangible Cultural Heritage.

A graduate with honors in Natural Sciences from the University of Turin, Isabella further specialized in Sensory Analysis at the Center for Tasting Studies and Training in Brescia. She is the author and co-author of several publications, including The Truffle Manual (Slow Food Editore) and Sensory Code of the Alba White Truffle (Narratori del Gusto).

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