TRUFFLES

The most aromatic, the queen of black truffles, very versatile in the kitchen and the one preferred by chefs. Known as Perigord due to their French origin in that region, they are grown with much success in Spain. They require the yearly inoculation of the roots of the holm oak (Quercus ilex or carrasca) with a mixture of spores of the truffle, soft soil, ash, sugar and coffee grounds. Spain has taken a leadership position in the harvesting of black winter truffles with declining production in France and Italy.

Black winter truffles are also grown in the Southern Hemisphere and harvested during the European summer. It is worth mentioning the high quality truffles grown in Australia, New Zealand, South Africa, Chile and starting in Argentina. Therefore, the winter truffle can also be enjoyed during the Northern summer for about 6-7 months of every year.

Their intense and rich aromas is what allows their utilization during the last minutes of preparation of any dish ensuring that they will infuse the stew, paella or roast.

It has not been possible to cultivate them. They grow wild from the end of Fall until Christmas in the forests of central Italy, Emilia Romagna, Tuscany, Umbria, Abruzzi and Marche, and also Croatia and Serbia.

They are the most aromatic. Their interior can contain rose colored flesh. They should never be cooked but filleted or ground over a warm plate of rice, eggs or pasta. Their aroma is magnificent, with hues of garlic and butter, quite intense and floral.

They are close cousins of the black summer truffles. As a matter of fact, the last summer truffles have a light brown interior similar to the fall truffles while the latter are much more aromatic that the summer ones. Every day we value more their aromatic profile with hints of wood and dry fruits that marry flexibly and well with game dishes, desserts, honeys and cheeses.

They grow in the Mediterranean between the end of spring and summer and can also be found in Afghanistan. Their prices are lowest since they are common and less aromatic. Their internal color is white and we recommend consuming truffles harvested towards the end of summer when they start to resemble fall truffles in their brown color and aroma.

They must be used generously over risotto or cheese with dashes of honey.