Truffles are one of the most sought-after foods in the world because their unique aromas and flavours evoke great passion. There are over 30 varieties of truffles, but not all of them are edible!
The black truffle (Tuber melanosporum) and the summer truffle (Tuber aestivum) are two very different fungi, both in taste and culinary use. What are their main differences?
Tuber melanosporum is unearthed from mid-November to mid-March: a winter mushroom! Its slightly granular surface has asperities resembling the facets of a diamond, hence its nickname "black diamond." The black truffle is characterized by a taste that combines bitter and spicy notes. Delicately peppery, its subtle scent recalls musk, undergrowth, and humus, all enhanced by a delicate aroma of toasted hazelnut. The aromas of Tuber melanosporum are fragile and do not tolerate 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: it is then ideal for flavouring hot dishes (pasta, risotto, meats, eggs).
Tuber aestivum, also known as St. John's truffle or summer white truffle, is harvested after spring rains, from May-June until the end of August. Its internal colour ranges from beige to light brown with wider white veins. The summer truffle has a taste similar to hazelnut and, unlike its cousin the winter truffle, St. John's truffle is primarily enjoyed fresh, grated into thin slices.
Its crunchy texture is particularly pleasant. Its flavours vary depending on the time of harvest: at the beginning of the season, when its flesh is still very light, they are subtle. Then they intensify between June and July, when its flesh turns brown. Finally, its price is more affordable than that of its winter cousin!
Truffles are therefore rare and precious; you don't need to consume a lot of them to appreciate them! Both white and black truffles lend themselves well to culinary preparations…