Truffles

This delicacy, which looks a bit like a stone or a potato, is actually a fungus. It grows in deciduous forests up to a meter underground, which is why nature has endowed it with such a strong aroma. Essential helpers in harvesting are specially trained dogs. Pigs were previously used, but keeping their appetite in check was a considerable effort, and more than one 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. To preserve its typical strong aroma, it is used to season already cooked dishes. It pairs best with eggs, tartare, pasta, or risotto.

The best types of truffles:

White truffle (Tuber magnatum Pico)

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

Black winter truffle (Tuber melanosporum Vitt.)

The black winter truffle is the most sought-after type among black truffles. Unlike the white truffle, it can be cultivated, but it is still a rare delicacy. Besides 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 skin. Its dark brown flesh is interspersed with light marbling.

Black summer truffle (Tuber aestivum Vitt.)

The black summer truffle is somewhat less aromatic, but that does not detract from its attractiveness. Thanks to the longer harvesting period, which lasts from May to October, it is much more accessible, which is reflected in its price. It often grows near hazelnuts, and its aroma also slightly resembles nuts. It stays fresh longer, and it shines beautifully on pizza or a slice of meat. It differs from the winter truffle in the color of its skin, which is black with a bluish tint, and the color of its flesh, which is light brown with white marbling.

Manufacturer: Tartuflanghe