Claudio Morati 16 May 2024

Uncover the secret of bismethylthiomethane: a hidden enemy in your meal

Scopri il segreto del bismetiltiometano: un nemico nascosto nel tuo pasto

Just another evening, where hunger and the desire to avoid cooking are at their peak. It's time to decide: go out or stay home? The weather is still mild, and the idea of dining al fresco seems tempting. After a brief consideration, we opt for our usual local spot, with that waiter with the infectious smile who immediately makes us feel at home. A bottle of Lugana perfectly accompanies the evening, making every sip a moment of pleasure.

We skip the first courses, and for politeness, being in company, we opt for a "predictable" appetizer of a charcuterie and cheese board. The service is fast, and the cured meats are carefully sliced, while the cheeses announce a surprise: yes, there he is, the bismethylthiomethane!

As a truffle expert, I absolutely must inform the consuming public because we are plagued by this chemical substance, which unfortunately, after many years of frequenting restaurants, gourmet shops, and similar establishments, I find myself encountering far too often, the bismethylthiomethane.

When the cheese board arrived at the table, my attention was immediately drawn to a couple of slices of scamorza "muddled" with truffle. Had it been a truffle without "tricks," it might have been a welcome addition. Instead, the unfortunate scamorza contained a grated modest Scorzone (Summer Black Truffle, scientific name Tuber aestivum) with the usual dose of bismethylthiomethane, resulting in an olfactory flood of "mystified" aroma perceptible from over 4 meters away!

It was treated with a generous dose of bismethylthiomethane, which transformed its aroma into something artificial and penetrating.
The resulting sensory experience is surprising: the sense of smell is overwhelmed by a scent that, instead of inviting a taste, warns against its forced character. It is a moment when one realizes how much the manipulation of ingredients can influence the culinary experience of people who lack knowledge.

After tasting a small portion of scamorza "disguised" by bismethylthiomethane, disappointment was inevitable. I decided to leave it on the plate, preferring not to further spoil the evening's culinary experience. Fortunately, the Lugana wine proved to be a faithful companion, offering a pleasant aftertaste that revitalized the palate.

Despite the incident with the truffle scamorza, I decide not to let it affect the rest of the dinner. With a positive spirit, I continue to explore the menu, hoping to find other delights that can compensate for this minor disappointment.

Looking back at this culinary experience, I realize that the main problem lies in the attitude and actions of restaurateurs. It is undeniable that a large percentage of customers, if not 99%, demand and appreciate "food mystifications" like the one encountered during dinner. This phenomenon reflects a broader reality: despite the many stereotypes about our "innate taste" as Italians, in reality, ordinary people, whether at home or in a restaurant, eat poorly, not to say terribly, often having disappointing culinary experiences.

The reasons behind this scenario are numerous. Firstly, we live in a nation of 57 million "national football team coaches", who often also become 57 million "food critics" due to the deluge of television dedicated to food. This critical attitude, while stemming from a genuine passion for food, sometimes leads us to believe what we want to hear rather than adopting a rational and calm approach to gastronomy.

Ultimately, what emerges is the need for greater awareness and appreciation for true Italian cuisine, based on the quality of ingredients and the mastery of their preparation. Only then can we transform our culinary experiences into authentic celebrations of taste.

In this context of widespread lack of authentic culinary culture and in-depth knowledge of REAL food products.

After empirically analyzing my visits to restaurants and trattorias, I have concluded that many, if not most, restaurateurs show shortcomings in managing their work with due professionalism.

Many of them can be considered experts in efficient kitchen organization and in offering a vast selection of exotic products from every corner of the world. They can boast elegant premises and a well-curated wine list. However, despite their efforts, many of them present evident shortcomings in their craft.

These "gaps" are especially evident in the choice of products and condiments, which often turn out to be excessively manipulated. This is also reflected in the widespread practice of serving cheeses and oils "enriched" with truffles, often of questionable quality, which compromise the culinary experience with chemical and excessive aromas.

Returning to the issue of the much-discussed bismethylthiomethane, the preceding lines offer a possible explanation as to why many cheeses, sometimes of excellent quality, are overwhelmed and compromised by its excessive aroma. However, the more serious problem lies with restaurateurs who, despite being aware of authentic and quality products, deliberately choose to offer manipulated foods to customers, aiming solely for a superficial presentation.

A clear illustration of this attitude was recently provided to me by a young and ambitious chef, often featured on local television programs dedicated to the culinary world. This young chef, eager to make his mark in the world of "haute cuisine," prepared a dish for me where bismethylthiomethane dominated the taste, completely suffocating the other flavors. When questioned about it, he confidently replied:

"Yes, it's true, I know very well that the oil and truffle in the dish are already flavored by the producer with various aromas,"

the young chef admitted frankly.

"But you know how it is... if I create a dish claiming the presence of truffle and it doesn't emit enough of its characteristic aroma, customers are disappointed. In some cases, they've even accused me of trying to save money by using lower-quality truffles... this way, without having to spend a fortune on a precious White Truffle or, even better, a quality fresh Black Truffle, I can satisfy everyone!"

He concluded with a self-satisfied smile.

"But I'm not the only one operating this way: there are many of us!"

Yes, I know that very well. The public's demand for truffle in their dishes is widespread, although often they don't fully understand the various seasonal varieties available and their value. This is where the restaurateur comes in, who, to stand out, includes generic phrases like "with truffle" or "with black truffle" on the menu. But what are they actually offering you?

It is the consumer's right not to be deceived, and above all, it is essential that they have access to knowledge to avoid falling into these misleading situations. One of my missions is precisely to provide information, teachings, knowledge, and education through seminars that I personally hold. On this website, in the EVENTS section, you can book your participation in DISCOVER THE SECRETS OF TRUFFLE.

Italian cuisine may seem to be in trouble, but fortunately there are many chefs who carry out their work with passion, genuine competence, and honesty, giving hope for a more transparent and gratifying culinary future.