Truffles are more than just a culinary delight; they are a luxurious underground fungus that has captivated food lovers and chefs alike!
Let's take a look at some of the most sought-after types of truffles that are used in fine dining.
TUBER MELANOSPORUM
The famous Tuber melanosporum, known as the "black diamond" of gastronomy, is none other than the fresh black truffle or Périgord truffle. This luxurious delicacy originates from France, Spain, Italy,Chile and Australia and captivates gourmets all over the world. With its specific taste and texture, the black truffle stands out as a unique ingredient. It often reaches prices of over 1000 euros per kilogram.
The history of the black truffle goes back centuries, but before the beginning of the 19th century, these gems were only found in the wild, making them a rare treat for a privileged few and true gourmets.
In 1815, something changed the situation: Joseph Talon from Saint-Saturn-les-Apt in southeastern France. He revolutionized truffle cultivation by planting acorns from oak trees known for producing black truffles on rocky terrain. This pioneering effort yielded impressive results and gave rise to the domesticated truffles we enjoy today.
For culinary enthusiasts, the Périgord truffle - Tuber Melanosporum - is a true gem. Harvested from November to March in hairy oak forests at altitudes between 500 and 1000 meters, it elevates any dish. With its strong aroma, spicy notes and slightly bitter taste, this truffle has delighted kings, philosophers, chefs and food lovers for centuries. It is the perfect addition to pasta, rice, meat and even scrambled eggs, guaranteeing a remarkable dining experience every time.
TUBER MAGNATUM
The white truffle, also known as the "Alba or Piedmont truffle", is a refined and rare delicacy, the price of which can reach up to 10,000 euros per kilogram depending on the harvest. They are found mainly in Central Italy, Southern France, Romania, Croatia and Bulgaria, with some notable specimens in the Danube region. The true homeland of truffles is considered to be Piedmont, in particular the Langhe and Monferrato hills.
Truffles are usually collected between September and December, but in some areas the growing season can be extended. The size of the truffles varies from a walnut to a fist (from 3 to 15 cm), and their surface is smooth and velvety. Their colors range from pale ochre to dark cream, and sometimes have a greenish tint. The internal "gleba" is characterized by a dark, grayish-yellow or reddish-brown core with bright white veins.
The white truffle grows to a depth of 30 cm, and its aroma is a unique blend of methane and garlic. This delicacy is often ground and used to enhance various dishes. However, they have a remarkably short shelf life, lasting only a few days.
Every year, the best specimens of the season are offered at an auction at the Grinzane Cavour Castle in Alba, with prices set individually. In Bulgaria, white truffles are found in limited quantities, thriving in certain areas. If you are lucky enough to get acquainted with this culinary treasure, a real treat awaits you!
TUBER AESTIVUM
Tuber Aestivum, known as the black summer truffle or "Truffe de la Saint-Jean", has a distinctive appearance. It resembles a black winter truffle, but is covered in warts and has a beige core with intricate white marble veins. Its taste is delicate and delicate, making it an excellent choice for culinary experiments.
These truffles thrive throughout Europe from May to September. Interestingly, squirrels and other small mammals play a crucial role in their development by dispersing truffle spores. Observing the behavior of these animals can guide truffle hunters to their desired locations.
The price of black summer truffles varies depending on the season, ranging from 70 to 100 euros per kilogram. Bulgaria is a hotspot for these truffles, especially in May, June, July and August, when they can be found in abundance. Immerse yourself in the world of black summer truffles and take your culinary creations to the next level!
TUBER UNCINATUM
Tuber Uncinatum, often called the Burgundy truffle, is a delightful variety of Tuber Aestivum that ripens from October to January. This truffle is distinguished by a rich flavor and aroma that surpasses those of the black summer truffle, and by a darker brown center that sets it apart. It thrives in Bulgaria during the autumn months, especially from September to December, and its price during this peak season ranges between 400 and 700 euros per kilogram. Get ready to elevate your culinary experience with this exquisite ingredient!
TUBER MESENTERICUM
The Bagnoli truffle is a small, black gem that grows alongside the Tuber uncinatum. It grows up to 5 cm in size and is distinguished by its distinctive black rind with large warts and an irregular, round shape. Its interior is a gray-brown hue, intricately patterned with wavy veins.
What really sets the Bagnoli truffle apart is its strong aroma - think phenol and tar, reminiscent of unripe bitter almonds. This bold aroma persists even after cooking, making it a prized ingredient in the culinary world.
Finding this truffle, however, is not easy. It thrives in Europe, especially in Bulgaria, often nestled under oak, birch, hazel and beech trees. Its elusive nature and complex preparation process make it less common on the market, making it a rare treasure for those who appreciate its unique qualities.
TUBER BRUMALE
The winter truffle, which is similar in appearance to Tuber melanosporum, ripens during the same period and is found in the same areas, but prefers wetter environments. It tends to be rounded or with slight protrusions, and has a black or dark brown rind with very close together, clear warts and indentations at the apex points.
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Truffles: much more than a prized and local fungal delicacy
Truffle Species | Types of Truffles | Carolina Truffieres
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