Truffle Lovers
Black or White? A Love Affair with Two Truffle Varieties
Black and white truffles – two culinary treasures, each with its own distinct character. The black truffle (Tuber melanosporum), mainly from France and Spain, is known for its earthy, slightly nutty flavor. It reveals its full aroma best when gently heated, making it ideal for warm dishes like pasta or scrambled eggs.
The white truffle (Tuber magnatum), famously found in Piedmont, offers an intense fragrance reminiscent of garlic, cheese, and damp forest soil. It is never cooked, only shaved raw over dishes, and is among the most expensive foods in the world. Kilo prices in the four-figure range are not uncommon.
Hunting Truffles: By Nose, Paw and Instinct
Why are Truffles so costly and special?
Limited Availability
Truffles exist only in a select few regions that have specific type of soil, in addition to an oak or hazelnut tree. Their harvest season is also rather short, supplying the market with even less truffles.
Difficult Harvesting
Truffles grow underground and can only be excavated by trained dogs keen enough on finding the truffle with their noses. This makes the process a rather tedious one.
Short Shelf Life
white truffles in particular have a short shelf life and lose their appeal quickly, requiring careful handling during delivery.
High Demand
Due to truffles high popularity in elite cooking, their value increases significantly from their high demand and low supply.
Strong Aroma and Unique Taste
Truffles contain a strong earthy and musky aroma further boosted with flavor enhancing attributes that improves the taste of various dishes.
Rarity and Value
The most expensive type of truffles are white truffles, especially those grown in alba, Italy which can cost thousands of euros for each kilogram. Summer and autumn truffles are less expensive due to their milder flavor, but still more costly than black truffles, which are cheaper.
Investment Value
Risotto Recipe (Serves 2)
Ingredients
Risotto • ½ tbsp butter • ½ onion, finely chopped • 150 g risotto rice • 1 dl white wine • ½ tsp salt • 4 dl hot water • ½ jar summer truffle slices in oil (approx. 30 g) • 80 g brie, diced • 20 g grated Parmesan
To Serve • 10 g microgreens • A little pepper
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