Truffles

This delicacy, which looks a bit like a rock or a potato, is actually a mushroom. It grows in deciduous forests up to a metre underground, which is why nature has endowed it with such a distinctive aroma. Specially trained dogs are indispensable helpers in the harvesting process. In the past, pigs were used, but keeping their appetite in check took a lot of effort and many a catch ended up in their stomachs. The truffle is literally a gastronomic treasure and, when used correctly, can turn even an ordinary meal into a luxurious delicacy. In order not to lose its typical distinctive aroma, it is used to flavour already prepared dishes. It works best with eggs, tartare, pasta or risotto.

The best types of truffles:

White truffle (Tuber magnatum Pico)

The white truffle is the most valuable truffle species because it cannot be artificially cultivated. Its quantity depends on the climatic conditions of the year and the skill of the pickers, making it one of the most expensive ingredients in the world. The finest white truffles grow around Alba in Piedmont. Harvesting takes place from September to January. The white truffle has an irregular shape, a yellowish to ochre crust and a pale flesh with a distinctive white marbling.

Black winter truffle (Tuber melanosporum Vitt.)

The black winter truffle is the most sought-after species among black truffles. Unlike the white truffle, it can be cultivated, but it is still a rare delicacy. Apart from Piedmont, it grows mainly in central Italy. It is harvested from November to mid-March. Compared to the white truffle, it has a more regular round shape and a rough brown-black crust. Its dark brown flesh is interspersed with light marbling.

Black summer truffle (Tuber aestivum Vitt.)

The black summer truffle is slightly less aromatic, but this certainly does not detract from its attractiveness. The longer harvesting season, from May to October, makes it much more readily available, which is reflected in its price. It often grows close to hazelnuts, and its aroma is also a little nutty. It lasts longer fresh and stands out beautifully on pizza or a slice of meat, for example. It differs from the winter truffle both in the colour of the crust, which is black with a bluish tinge, and in the colour of the flesh, which is light brown with white marbling.

Producer: Tartuflanghe