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Truffle, the black queen

The truffle, this underground mushroom with the intense aroma, has fanatical supporters and "enemies", as its intensity tends to cover the flavors of a dish. Truffle lovers recognize its aroma in every dish and many choose to use truffle oil or other truffle products in almost every meal.
There are about 80 varieties in the world that thrive in the wild, with 7 of them being cultivated.
Why is truffle sought after?
The gastronomic, but also the nutritional value of the truffle, make it sought after all over the world. We find it in well-kept restaurant dishes with the demand constantly increasing. This increased demand, combined with the small quantities available on the market, make its price particularly high. Truffle is an excellent delicacy, while a small amount is enough to turn a simple recipe into an incredible delicacy. The fact of its rich biological value makes it useful for medicinal and therapeutic purposes, while it is considered to have important aphrodisiac properties.
The types of truffle
The black or white truffle is the hidden treasure of the earth, the diamond of the kitchen with its characteristic aroma. It works wonders in all the dishes it participates in, raising the flavors to higher levels. The most commercial types of truffles are:

1. The precious white truffle or Tuber Magnatum Pico is the most exquisite and expensive truffle due to its unforgettable aroma which is very strong and pleasant until its maturity while its taste is very tasty and unique. It ripens from the end of August-September to December-January, depending on the weather conditions.
2. The White Truffle of Borg or Tuber borchii has a particularly strong and pleasant aroma until it matures, while its taste is very tasty and unique. The mild aroma, with tones of garlic and its intense and long-lasting taste, make it suitable to be used as a spice in various dishes, provided that it will not be cooked for an extended period of time.
3. The black summer truffle or Tuber aestivum is the most common and widespread truffle. It looks like a black autumn truffle or Tuber uncinatum, while its aroma is pleasant, light and delicate when fresh. It resembles boiled corn and is used as a base with other ingredients. Combines with salads, sweets, seafood, cheeses, light meats, pasta.
4. The black autumn truffle or Tuber uncinatum ripens from October to December. Its aroma is delicate, pleasant, medium intensity, discreet, but stronger than Tuber aestivum. The taste is moderate and reminiscent of nuts.
5. The winter truffle or Tuber brumale ripens from mid-January to March. Its aroma is pleasantly delicate and sweet, its taste is excellent and it does not change with cooking. Black truffle is highly valued by those who love intense flavors.
6. The precious Black Truffle or Tuber melanosporum, also known as Périgord truffle. It grows in hilly areas along with hazelnuts and oaks. Its harvest time is from December to March, with the best quality being collected in February. Its aroma is reminiscent of dried mushrooms, the texture of the precious truffle is crunchy and soft at the same time, its taste, initially spicy with a light taste of black radish, and then reminiscent of hazelnut leaving a feeling of moist forest at the end. Suitable for both cooking and garnish.