THE TRUFFLE
purchase
conservation
recipes
the history
the science
Fleeting and mysterious, phoenix of gastronomy, and jewel of the kitchen, the truffle thrives in the dark and silent underbelly of the ground, since always evoking the fascination and imagination of its suitors.
A unique smell manifested in a variety of undertones and odours, every truffle has its own story, and every plant its own truffle.
Truffles are in fact subterranean fungi that develop 40-50 cm under the earth’s surface, at an altitude of 200-700m above sea level, in symbiosis with certain vegetation.
It is from the type of tree: an oak tree, a willow tree, a poplar and a linden tree, that the truffle obtains its distinctive smell and inimitable taste.
Protagonists in the collection of truffles, with the assistance of specially trained canine friends, the "Tartufai" give subjective interpretations of their techniques, aided by lunar cycles, and many other tricks of the trade.
Their knowledge remains highly specific and regional.
Harvested primarily in late autumn, by digger and skilled dog, white truffles are dealt with according to the selection and size in so far as larger specimens have a higher value in relation to what they should have been worth in relation to their weight.
The main types of truffles are: White Truffle (Tuber Magnatum Pico), harvested between October and December; applied in thin slices on starters, raw meats, tagliatelle and other pastas, risotti, fondue and even fried eggs.
Bianchetti Truffles (tuber Borchii), harvested from January to march, and whilst being less sophisticated that the white truffle are used on similar dishes.
Summer Truffles (Tuberum aestivum) also known as “Scorzone”, has a darkened outer layer and lighter inside, harvested between June and December. While the authentic Black Truffle (Tuber Melanosporum Vittadini), has a much more potent odour with grey inner layers and evident pores on the surface; is harvested throughout the winter months until April and is of greater commercial value than the Scorzone.
The French adore the black truffle, giving it the name of “Perigord”.
