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An elusive culinary delight, the truffle remains one of the most sought-after ingredients in gastronomy. Indeed, this flavorsome fungi is coveted by chefs around the world for its pungent aroma and rich, earthy taste. But what exactly is a truffle, where does it come from, and what can you do with it?
Click through the following gallery and unearth the history behind this highly prized food. You might get a little inspiration for some Michelin-quality dinner party dish ideas!
In his 1838 publication 'Physiologie du goût,' celebrated French gastronome Jean Anthelme Brillat-Savarin calls truffles "the diamond of the kitchen."
But the first mention of truffles appear as early as 2000 BCE in Mesopotamia. In classical times, much debate surrounded the origin of the truffle. The Roman philosopher Cicero poetically described them as the "children of the earth."
The Romans had a taste for a variety of fungus called terfezia (pictured), also called "desert truffles." But unlike truffles, terfezia have little inherent flavor. Instead, they were used to enhance aromatic dishes. Endemic to the Mediterranean region, North Africa, and the Middle East, the desert truffle is still used today as a culinary ingredient.
The papal historian Bartolomeo Platina mentioned truffle hunting in 1481 while extolling the virtues of the pig and its ability to sniff out the valuable prize.
Truffles are very picky about where they grow. The two most prized truffles, white and black, grow like all truffle species around tree roots. The black truffle has a symbiotic relationship with oak trees found in Périgord, in the southwestern region of France. White truffles are traditionally found in soil around the roots of oak, beech, and hazel trees in temperate climates.
The burgundy truffle is found in almost all European countries and recognized for its dark brown to tan veined interior.
The coveted white truffle or trifola d'Alba Madonna ("truffle of the White Madonna" in Italian) is one of at least eight varieties of truffle known to grow in Italy. It's found in the country's Piedmont, Tuscany, and Emilia-Romagna regions.
Dogs have traditionally been used to sniff out this elusive underground delight. Pictured is an 1881 painting of a truffle dog.
These days the canine of choice is the Lagotto Romagnolo dog breed, Italy's adorable "truffle dog." Their excellent nose can easily root out truffles. An extended period of training is required before dogs can pinpoint truffles, but the Lagotto Romagnolo is an especially fast learner.
With their keen sense of smell, hogs (usually sows) are also used to extract truffles. However, their tendency to eat truffles once found means that pigs are rarely used today. In fact, the use of the pig to hunt truffles has been prohibited in Italy since 1985.
Some restaurants stamp out circular discs of truffle flesh and use the skins for sauces. Pictured is filet mignon with cream potato and black truffle sauce.
Another relatively simple dish to prepare is pasta tortiglioni with black truffle mixed with penny bun, an edible mushroom that's also highly prized as a culinary ingredient.
A great introduction to the taste and texture of truffle, this simple dish is composed of lasagnette (ribbon pasta), black truffle, Parmesan cheese, butter, salt, and pepper.
Try this cannelloni creation—black truffle paired with ricotta and Parmesan cheese.
This polenta idea is taken to heaven with the addition of black truffle and thin-cut potato fries bathed in creamy sauce.
In the past, chefs used to peel truffles. Today, it's more customary for them to brush the truffle carefully and shave it or dice it with the skin on so as to make the most of the valuable ingredient.
Because of their high price and pungent aroma, truffles are used sparingly. Sitting down to a meal in a Michelin-starred restaurant and ordering a plate that includes truffle is therefore a culinary experience to be savored.
Truffles found favor in Europe during the Renaissance. King Francis I of France (1494–1547) had a nose for the prized fungi and ordered them served at state banquets.
By the 17th century, truffles had become a popular ingredient—albeit an expensive one—in Western and, in particular, French cuisine. Parisian markets did a roaring trade, though Jean Anthelme Brillat-Savarin noted that truffles "appeared only at the dinner tables of great nobles and kept women."
There are as many as 40 different species of truffle, though relatively few of them have a real market value. Some, however, are highly prized as food.
The black truffle or black Périgord truffle is the second-most commercially valuable species. It's named after the Périgord region in France.
White truffle are often described as having a slight garlicky flavor similar to shallots with a deep musky aroma. The pungent odor and subtle notes can turn any traditional dish into a gourmet taste experience.
Black truffles have been described as being chocolaty, earthy, and nutty on the palate. Others speak of a subtle woody flavor mixed with a slight mushroom taste.
Famous across the continent for its mild and delicate flavor with hazelnut notes and a light aroma, the burgundy truffle is not as robustly flavored as the black truffle. Its subtle taste, however, finds favor with many foodies.
The truffle is a seasonal fungus with varying growth patterns depending on the variety of truffle and its native country. The black truffle harvest season is relatively short, as they can only be found from September through December. White truffles are at their best throughout December and January.
Just a few shavings of truffles on a dish can elevate the quality from great to unmatched. But you pay a price for the privilege. Three quarters of one kilo (1.65 lbs) of black truffles can retail at €1,090 (US$1,200); white truffles at an eye-watering €1,818 (US$2,000). Pictured is French chef Ludo Lefebvre at work.
A variation on the polenta plate is this creation, which uses white truffle with peas, asparagus, and melted Parmesan cheese.
Sometimes less is more, and if you're out to impress dinner guests on a special occasion, why not prepare a gourmet appetizer of white truffle slices with salmon and egg?
In fact, truffle pairs well with fish and seafood. Pictured are scallops with white truffle, garnished with herbs.
See also: The world's most expensive foods.
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Today is Truffle Day
FOOD Ingredients
An elusive culinary delight, the truffle remains one of the most sought-after ingredients in gastronomy. Indeed, this flavorsome fungi is coveted by chefs around the world for its pungent aroma and rich, earthy taste. But what exactly is a truffle, where does it come from, and what can you do with it?
Click through the following gallery and unearth the history behind this highly prized food. You might get a little inspiration for some Michelin-quality dinner party dish ideas!