TRUFFLE, THE DIAMOND OF GASTRONOMY
Truffles are the fruit of an underground fungus, the fruit of a mycelium that develops in association with the roots of certain trees or shrubs called truffles, for example: oak (Quercus faginea), the kerchus (Quercus coccifera ), hazelnut (Corylus avellana), oak (Quercus ilex). They are under the floor surface about 20 cm. of approximately depth.
There are up to thirty edible varieties of Truffle, but stand out three native varieties: Black Truffle or Tuber Melanosporum, Tuber Aestivum or summer truffle and Tuber Magnatum beak or white truffle
Black Truffle of Winter (Tuber Melanosporum) or Black Truffle of Teruel:
Its color and its season of collection is the one that its name indicates, black of winter (November to March).
More or less depending on the structure of the soil where it is raised, its bark of pyramidal shape and its color varying from brown to black according to the degree of maturation and in the black interior with fine whitish branches (gleba). For this truffle variety is very important rain in the summer season, as well as summer storms, which is when the truffle is forming.
This is the most valued and appreciated Truffle in the kitchen, delicate and penetrating aroma, its value and performance are unmatched.
Summer Truffle (Tuber Aestivum):
Its season is from May to September, similar to melanosporum, but with the pyramidal cortex much more pronounced and inside of cream or hazel color.
Aroma and taste much softer than the black truffle or melanosporum, since it is a fungus of the summer season, this softens its characteristics.
This fungus, so appreciated, involves a whole world of mystery around it, its conditions of appearance are still mysterious today; finding it amounts to discovering “a great treasure” because despite all the knowledge of the expert seeker, he knows perfectly, that it is a precious gift that nature offers.
White Truffle (Tuber Magnatum Pico):
To speak of the Italian white truffle is to speak of an unforgettable delicacy, since the white tartufo is one of the most important and appreciated ingredients in the high world gastronomy. It occurs in Piedmont, Tuscany and other regions of Italy.
Truffles, are a variety of fungi that develop in a mycorrhizal symbiotic relationship with some species of trees, such as chestnut, walnut or holm oak.
Within the truffles, the Italian white truffles that are unique in the world are a delight for the choicest palates.
Unlike black truffles, which are also highly sought after but more common, Italian white truffles are a real rarity that occurs only in Italy, in the Piedmont area and are characterized by their pale color on the outside and the color brown or yellow inside.
The white truffle is a very expensive product, even more than the diamonds, being the Alba, a small town in Piedmont the place where the White Truffle Fair is organized every year, Fiera Internazionale del Tartufo Bianco d’Alba, where is auctioned achieving impressive prices, such as 100,000 euros for a copy of about 750 g.
Gastronomically, the Italian white truffle enjoys more prestige than the black truffle of the French Périgord. As its aroma is very volatile and does not allow cooking, the white truffle is eaten raw, rolled or grated, sprinkled on the dishes to which it provides a very characteristic intense aroma that reminds the garlic to a mixture of mountain and sea, which is much appreciated by the gastronomes.
For this reason, the most common way to consume it is to grate the white truffle on a plate of pasta, eggs, potatoes or rice, or placing on the plate thin sheets, almost transparent cut with a special grater, letting their intense aroma mix with the dish.
OCTOBER, MONTH OF THE TRUFFLE IN ITALY.
In Italy, the month of October is characterized by having a great variety of gastronomic festivals, especially all those referring to chestnuts, chocolates, mushrooms and truffles. Among them are the famous Harvest and the Great International Food Event of Slow Food, also World Pasta Day, every fourth Sunday in October.
These are some of the festivals that honor the truffle;
Festival of the White Truffle of Alba
This festival is one of the biggest truffle festivals held in Italy, during the long weekends of October is developed in the Piedmont town of Alba. Next to this festival is held a picturesque donkey race which is one of the popular events this month.
Autumn Truffle Fair in Italy
There are also the best truffle festivals between October and November, especially in cities like Tuscany, Piedmont, Le March, Umbria and Emilia Romagna.
Boccaccesca Fair
The first two weekends of October are held a special gastronomic festival in cities such as Certaldo, Tuscany and El Alto.
To open the fall season there is nothing better than to start with a delicious risotto. It is an elaboration of obliged pleasure, easy and exquisite, we can not but encourage you to make and enjoy this dish.
RECIPE RISOTTO WITH BLACK TRUFFLE AND MUSHROOMS
Number of servings: 4
INGREDIENTS.
350 gr. of mushrooms
400 gr. rice
2.5 lt. of broth (vegetable or chicken)
1 medium onion
4 tablespoons olive oil
1 glass of dry white wine
150 gr. of grated parmigiano
50 gr of butter
80 gr black truffle
Salt and pepper
INSTRUCTIONS.
- Cut the onion finely.
- In a saucepan we put the four spoonfuls of olive oil and a nut of butter and we undergo the onion until it is transparent, add salt and pepper.
- Add the rice and fry on a high heat for a minute or so.
- Add the wine and let it evaporate, and add 4 tablespoons of broth.
- Leave to cook for about 16 minutes, adding more broth from time to time (the broth should be warm so that it does not lose its cooking).
- Add the arrows.
- At the end of cooking add leftover butter, Parmesan cheese and perfumed with black truffle rind.
To eat it I advise you to drink a soft white wine like Terra di Franciacorta.
Sources:
http://manjaresdelatierra.com/en/trufa/ique-son-las-trufas
https://www.directoalpaladar.com/barillasabordeitalia/la-trufa-blanca-italiana-un-manjar-inolvidable