TRUFFLES

What are truffles? Truffles are members of the fungi family. They are subterranean ascomycete fungus that live on the root of trees from the genus Tuber. There are 4 types of truffles mainly found on our dinner tables.

Tuber Melanosporum: Black Winter Truffle/Truffe du Périgord.

Cultivated/Wild

Appearance: It has a black bumpy skin. Black flesh with fine white veins.

Scent: Deep undergrowth

Taste: a unique and complex taste that falls into the umami category. They can amplify and intensify the flavours of the dishes they are paired with.

Gastronomy: goes with everything from starters to desserts, especially chocolate. Just a few slices would be enough to sublimate any dish. Try them with scrambled eggs, creamy cheese, scallops, etc.

Season: From December to March in France, June to August in Australia and New Zealand

Tuber Magnatum: White Truffle from Alba

Wild

Appearance: Off-white to deep yellow skin. Creamy white flesh with thin white veins.

Scent: strong, gassy or cheesy

Taste: garlicky, intense.

Gastronomy. With a strong taste, it is used mostly on savory dishes. Perfect with pasta, eggs and ice cream.

Season: October to December

Origin: exclusively from Italy.

Tuber Uncinatum: Black Burgundy Truffle, Autumn Truffle

Mostly cultivated.

Appearance: Like the black winter truffle but with a dark greyish flesh rather than black with thin white veins.

Scent: Undergrowth, Wild Mushroom. Similar to the Melanosporum but milder.

Taste: Similar to the Melanosporum but milder. It is used the same way.

Season: September to December.

Origin: A few countries around the world are cultivating it.

Tuber Aestivum: Black Summer Truffle

Mostly cultivated.

Appearance: Deep black hard outer skin that peels from the flesh. Very clear grey flesh with fine white veins.

Scent: Light underwood

Taste: Almost tasteless. Just a slight hazelnut flavor. Used on salads for its crunch.

Season: May to September

Origin: Cultivated in Italy and France.

THE MAIN TRUFFLE REGIONS AROUND THE WORLD