Truffles are one of the most sought-after foods in the world, as their unique aromas and flavors inspire great passion. There are over 30 varieties of truffles, but not all are edible, the most prized being black and white truffles.
The black truffle, Tuber Melanosporum, commonly called "Périgord Truffle", is 70% produced in the Vaucluse! Drôme Provençale also contributes to this production. The Périgord region only produces about 15% of French truffles, but most of the Vaucluse harvests go to Périgord brokers and canneries... The Tuber Aestivum, St. John's truffle or summer white truffle, is harvested after spring rains, from May-June until the end of August.
The truffle is a mysterious fungus for several reasons. First, it is subterranean; this "hidden" characteristic distinguishes it from the many mushrooms that abound after autumn rains. The black truffle grows in limestone soils, between 1 and 15 cm deep at the base of trees called "truffle trees", living in symbiosis with these trees which provide the sugars it needs.
In return, the truffle helps the tree roots to better absorb minerals, water and nitrogen. Due to its discreet nature, humans need helpers to find it: sows in the past, dogs and sometimes flies today. Also mysterious because it is from mid-November to mid-March that the Tuber Melanosporum is unearthed: a winter mushroom then!
Finally, it needs very specific conditions to develop: its presence depends on so many factors that its production varies from year to year.
Even its history remains shrouded in mystery. It is known that it was highly prized by the Egyptians, Greeks, and Romans: in Egypt around 2600 BC, Pharaoh Khufu used to serve truffles to delegations coming to honor him. In the Middle Ages, this subterranean mushroom was believed to be a work of the Devil and was forbidden due to its alleged aphrodisiac properties. It made its first true appearance in France at the table of Francis I returning from captivity in Spain.
Its size varies from that of a walnut to a potato. Its shape is irregular, its exterior color is dark while its interior is grayish or whitish. Its slightly grainy surface has asperities resembling the facets of a diamond, hence its nickname "black diamond": the Tuber Melanosporum is the best-known species for its enchanting aroma and taste qualities.
The black truffle is characterized by a taste that combines bitter and spicy notes. Finely peppery, its subtle scent evokes musk, undergrowth, and humus, all enhanced by a delicate aroma of toasted hazelnut. The summer truffle has a taste similar to hazelnut and, unlike its cousin the winter truffle, the St. John's truffle is primarily enjoyed fresh, grated into thin slices.
However, the aromas of Tuber Melanosporum are fragile and do not withstand high temperatures. When incorporated into a cooked preparation, it is advisable to cook it at very low temperatures or to add it at the end of cooking.
Truffles are therefore rare and precious, and you don't need to consume much to appreciate them!