Truffles are fungi that live below ground, associated with the roots of certain trees such as oak, beech, willow, linden, hazel, poplar, hornbeam and other. Although many types of truffles are known in Europe, only few of them have culinary value. This special type of sponge is valued because of its strong and exceptional flavor. According to the ancient Greeks and Romans, truffles and medicinal properties have been considered an aphrodisiac. Although today is not believed to have therapeutic properties, it is undisputed that, with its unique flavor are considered a delicacy indeed accurate. And not only ... Are also valuable because they are very rare and hard to find. Looking mainly with well trained dogs. Their form is roughly circular, but sometimes uneven with bulges and cavities, depending on the type of soil in which they are formed.
Truffle is made from a fruit body produced by vegetative mycelium connected with the tops of the roots of trees symbionts. The fruit body is formed as a result of the occurrence of favorable weather conditions for each species and is responsible for the sexual reproduction of sponge. Wild animals also contribute to this process. The ideal climate for truffles is: winter night with minimum temperatures of up to -5 C ° and daily between 10 and 14 C °, spring with alternating periods of heat and high humidity, hot summers with frequent thunderstorms and much rain fall. Most wanted truffles are: white truffle of Alba and Piedmont (Tuber Magnatum) and black winter truffle (Tuber Melanosporum). Several other types of truffles, which have market value are not as aromatic
The first type occurs primarily (and almost only) in Italy and the second is slightly more widespread, but his homeland is still France. This naturally explains the insistent preferences of each of the two peoples to "own" truffle species, like the best. However, the price of white truffles has always been extremely high - 3-4 times higher than that of the best black specimens. This is due in part to the fact that the world market offered very small quantities of this kind, but his exceptional taste are unmistakable.
The white truffle has a bright core, a very rich aroma with the smell of damp forest root vegetables roasted and ground dried fruit. Taste: delicate piperliv, evokes a rich aroma composition with a long aftertaste. In some cases, the predominant flavor of the thin young forest and forest mushroom flavor.
The black truffle has a dark core, marble covered with thin whitish streaks in the beginning to taste very good, with a slight scent of ripe strawberries and berries, then becomes slightly bitter, a little busy, but not unpleasant, with a slight tartness. The aroma is intense and deep, rich flavors of berries and mushrooms.
Other major species are Summer Truffle - Middle "relative" of the black truffle, but much weaker, expressive, slightly pecan flavor; Winter Truffle - very strong, pleasant aroma and taste, resembling that of black truffle, Black smooth - this species is less known and rarely traded, although it is very valuable. Characterized by a mild garlic flavor, like the scent of white truffle.
In other types of truffles, used in cooking, appear less or more certain shortcomings along with their basic good taste. For example the smell of turnips, garlic and nuanced piperliv taste very nature of a turnip, as in Bianchi and dark varieties of white truffle or highly resinous flavor and aroma as heavy as some black truffles.
trufflesbg@abv.bg
trufflesbg@abv.bg