Truffles
Truffles are fungi that have symbiotic relationships with the root
systems of host plants and form fruiting bodies underground. These
underground ‘fruit’ (truffles) attract animals to spread their spore
by developing strong flavours and aromas. There are many different
types of truffles that occur throughout the world, but only a few
are edible. Amongst them are some of the most aromatic, delicious
and expensive foods on earth.
Black Truffles
Also known as the
Perigord or French Black truffle (tuber melanosporum) is a delight
to the senses as it tastes as good as it smells! When the French
speak of truffles, this is what they mean; this rare and capricious
fungus is synonymous with fine dining throughout the world.
Originally only harvested in the wild in France and Italy, black
truffles are now also being cultivated in Australia, New Zealand and
Spain. These truffles
grow in calcareous soils in a complex relationship with oak,
hazelnut and poplar trees.
The deep, earthy and mysterious flavours and aromas of black
truffles are not easy to put into words, but have been regarded as a
“food of love” since the very earliest of times. Black truffles are
harvested in winter and add an unmistakable quality to the dishes
they are used in.
White Truffles
Regarded by most gourmets, and nearly all Italians, as the ‘king’
of truffles. The white truffle (tuber magnatum pico) is only
harvested from the wild forests of Italy by knowledgeable hunters
with even more knowledgeable hounds. The best of these mysterious
truffles come from the area around the town of Alba in Piemonte in a
short season that runs from October into December.
White truffles are one of the most expensive foods in the world; in
2007 a record $330,000 was paid for a single enormous 1.5kg truffle
at a charity auction. Prices for white truffles often top $7000 per
kg. Whilst this delicious fungus is very expensive - a little goes a
long way, most people would only consume a few grams of shaved
uncooked truffle in a sitting.
Summer Truffles
Fresh black summer truffles (tuber aestivum) are in season throughout Europe from June through September. Not as pungent as the winter black truffle (tuber melanosporum), they still have a lot of earthy flavour but with a much smaller price tag. If you have avoided buying truffles because of the expense, you may wish to try the summer truffle to add theatre to your menu.Burgundy Truffle
This is the autumn variety of aestivum (tuber uncinatum) and is found in many European countries, notably Italy, France and Spain. Its period of ripeness is from October through January. It has a more pronounced flavour and aroma than summer truffles. In France, you can only legally collect ‘burgundy truffle’ from September 15 to January 15 to avoid confusion with summer truffles. Its appearance is similar to summer truffle but with darker brown colour inside due to greater maturity.