Did you know that truffles are known as the diamonds of the culinary world,and prized all over the world for their pungent aroma and distinct flavor? A short season makes truffles all the more valuable, causing farmers across Italy and France to go into a truffle frenzy to find these delicious tubers. France is most famous for its black truffle, or the Perigord Truffle, while Italy has been culinary blessed with the white truffle, also known the Piedmont or Alba Truffle. There are many names for these precious tubers. Following are the different types of truffles.
THE WINTER BLACK TRUFFLE (Tuber Melanosporum; Tuber Brumale Vitt; Extra Melanosporum; tuber aestium vitt; also asian tuber indicum ): Also known by the names of “Périgord Truffle” or “The Black Diamond of Provence”. It is harvested mainly in Italy, Spain, and France, where it grows under the shade of oaks, hazelnut, chestnut elm and poplar trees, typically from November to March, peaking in January and February. Contrary to popular misconceptions, no country’s truffle is superior to the other. Weather disparities between the different regions may produce a bigger crop in one country one year, but a smaller one the next. Fresh black truffles are by far the most highly sought-after variety of this mushroom, although they fetch extraordinarily high prices. The winter black truffle is actually more of grayish-brownish black on the outside, with white spidery veins on the inside that indicate maturity (the summer variety will be of a more brownish color, but are the same size). It weights typically between 2-3oz.
The Winter Black Truffle is highly sought after for its earthy, subtle aroma, and a taste once described as mixture of “chocolate and earth”.
The Winter White Truffle (tuber magnatum pico): This truffle is often called a “Piedmont Truffle” or the “White Truffle from Alba” or “Italian White Truffle”, which indicates where the truffle originates, not the species of fungi. The only difference between summer and winter white truffles is that one is harvested in the summer and the other in the winter. It’s pretty much straightforward. This truffle is celebrated for its garlicky flavor, reminiscent of shallots, and also an intense earthy and musky aroma. Fresh white truffles are not a pure white, but more of a yellowish color, with a smooth exterior. Although many people it an “Italian” truffle, because it is mainly found in Northern and Central Italy, especially Piedmont, Tuscany and Marches, you can also find white truffles in Croatia, as well as other parts of Europe.
The main disadvantage of Winter White truffles (or any white truffle for that matter) is that although their aroma is intense, it tends to fade pretty quickly, as opposed to black truffles, which are more subtle, but have a longer longevity. Truffles have gas trapped inside of them, which they release as they are cut or shaved open. Since white truffles have more of this gas, they release more gas, thus are more aromatic. So although intense at the beginning, the gas evaporates and dissipates when the truffle is cooked. Yet this is exactly why white truffles make a magnificent first impression, and why they are primarily used uncooked, mainly shaved or sliced over already prepared dishes, so that their aroma will waft and envelop the dish.
SUMMER BLACK TRUFFLE (Tuber Aestivum): Also known as the Truffe de la St. Jean. Although not held in such high regards as the winter variety, summer black truffles are still a delicious and versatile ingredient. Depending on weather variations, the season for this truffle goes from May to the end of August. They grow among oak, hazelnut, chestnut, elm and poplar trees, like the Winter variety. From the outside, it looks pretty much like the Winter Black truffle, with a knobby, roundish shape and dark brown skin. The flesh or interior of the truffle is yellowish-grey, with spidery white veins webbing around. Towards the end of the summer, the flesh turns a darker brown. The summer black truffle is not as spectacularly fragrant and aromatic as the white truffle, but it does have a very nice perfume, much more subtle, but still quite lovely. They are better utilized by being cooked, to bring out the most of that subtly earthy chocolaty flavor as possible.
SUMMER WHITE TRUFFLE (tuber magnatum pico, tuber borchii): Also known as the Marzuili truffle. This would probably be your best bet when going for summer truffles. Although not as highly aromatic as the Winter White truffle, the Summer White still has most of that pungency characteristic of white truffles. It is found in the same regions of Italy as the winter variety, primarily Piedmont, Tuscany and Marches in Italy, and is the exactly same variety of mushroom, only harvested during the summer instead of the winter (black truffles, on the other hand, are a different species altogether in the winter and in the summer). They are much more affordable than the winter variety, so it allows for more experimentation and more quantity. The flavor is sweet and with hints of garlic, with a musky fragrance. It tends to look the same as Winter White truffles, with the interior going from a smooth yellow color to a dark brown with white veins as the season progresses. As with other white truffles, they are best used sliced or shaved over already cooked dishes, to maximize the aroma of the truffles.
Difference Between Black & White Truffle OilTruffle oil is basically considered an inexpensive alternative to actual truffles. Oddly, truffles are not actually an ingredient in most truffle oils. Truffle oil is made from an olive oil base. Aromatic ingredients are added to mimic the taste of either black or white truffles. The primary ingredient is a synthetic thioether called 2,4 dithiapentane, which produces an odor and flavor similar to real truffles. Other organic aromatics are also added to give a taste closer to either black or white truffles. Actual truffles are insanely expensive, so this less costly alternative is considered by many to be a reasonable option for producing truffle-flavored dishes.
Black TrufflesTruffles grow underground in a symbiotic relationship with the roots of certain trees. Black Perigord truffles are named for the region of France where they grow amongst the roots of oak trees. Black truffles have the strongest flavor of all the truffles and a pungent aroma. The smell is so strong it will permeate eggs in their shells, if they are stored together, and change the taste of the eggs. The flavor of black truffle oil, like the truffles themselves, is stronger and more earthy. It is used to flavor liver pates, sauces and savory pastries.
White TrufflesWhite, or Alba, truffles grow best in northern Italy, in the Piedmont region. Truffles grown in different areas have different tastes since they grow underground and take on the characteristics of the soil they are found in. White truffles have a more delicate taste and a garlicky aroma. They are usually eaten raw, shaved very thinly over risottos, pastas, egg dishes and fondues. White truffle oil can be added to these same dishes.
ControversyThere is a lot of controversy about truffle oil. Many chefs see it as the only cost-effective way to include the truffle flavor in their cuisine. However others, like San Francisco-based chef, Daniel Patterson, who also writes about food for the New York Times, have complained that truffle oils are ruining the truffle experience. In a 2007 article Patterson wrote, "their one-dimensional flavor is also changing common understanding of how a truffle should taste."
Choosing Black or White
In choosing which truffle oil to use, black or white, you should consider the recipe and other ingredients. Black truffles are always cooked and have a stronger taste, so black truffle oil is a good choice to go with meats, sauces and casseroles.
White truffles are usually not cooked, and have a lighter taste, so white truffle oil is better with eggs, pasta with cheese, risottos and dishes where it will be added after the cooking is completed, such as drizzled over tomatoes and fresh mozzarella cheese.
Cost
Truffle oils can cost anywhere from $10 for 1.86 ounces up to $67 for .33 ounces of concentrated truffle oil, made with cold stone pressed olive oil and soaked with actual truffles
Copyright@SimoneBonda
Disclaimer - The herbal information on this web site is intended for educational purposes only. It is not the intention of the editor to advise on health care. Please see a medical professional about any health concerns you have. Disclaimer - These statements have not been evaluated by the FDA. The information on this web site is not intended to prevent, diagnose, treat, or cure any disease. Thanks for looking! God Bless, Simone :)
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