This underground edible fungus is one of the stars of the culinary world due to its complex aroma and flavors. Ranging in color from blackish or gray to white, this warty tuber has been presented for human consumption since ancient times and is found in several different varieties.

How are They Found?

Truffles are almost always found in forests, as they live in symbiosis with a select variety of trees (oak, chestnut, hazelnut, beech) and in well ventilated limestone terrain. The truffle fungus is formed spontaneously below the soil close to the abovementioned trees’ root systems. The fungus organism is found at less than 30 centimeters below the soil surface and only produces one truffle per year.

Each truffle possesses a unique flavor and fragrance derived from its host tree, and these “fruits” are harvested with the help of the keen sensory tracking abilities of a dog or "truffier" pig. Another method that is not as known, is to look for Suillia Giganteas, a specific type of fly that is attracted like a magnet to the perfume of the truffle.

Different Species of Truffle

There are several different species of truffle:

• the Périgord black truffle
• the summer truffle, or John
• the graygray truffles (found in Champagne, Burgundy, Alsace and Vaucluse)
• the "snow white" truffle, which grows in North Africa
• the white truffle

The following is a description of the characteristics of the various truffle varieties:

Truffle Varieties	Characteristics
	Périgord black truffles (tuber melanosporum) Black with whitish veins and an assertive fragrance. Harvested from mid November to late March.
	Summer truffles or John (Tuber aestivum) Dark brown to woodgrain white. It is of lower quality. Underbrush perfume. Harvested from May to September.
	Gray truffles (tuber uncinatum) Superficially black brown. Found in Champagne, Burgundy, Alsace, the Vaucluse. Light fragrance, close to that of the summer truffle.
	White truffles (tuber magnatum) Pale cream or brown with white marbling. Found in Piedmont. Delicate fragrance. Subtle, floral taste.

Selection

When selecting a fresh truffle, choose specimens that are firm to the touch, dense, and fragrant. If permitted, use a knife to remove a small piece of the protective outer layer, or peridium, to observe the interior color, which should feature a light brown marbling for white truffles and a charcoal-gray marbling for black truffles. This operation also allows you to eliminate old specimens as well as immature or frozen truffles.

If opting for the canned variety, try to purchase whole truffles in order to best preserve flavor integrity. Read the label mentioning the name of the species: magnatum (Piedmont white truffle, the more expensive and best of all) - melanosporum (Périgord black truffle, excellent also) - uncinatum (less fragrant Burgundy truffle). Aestivum - indicum (Chinese truffle) and borchii brumale are lesser quality truffles. Also check as to whether the manufacturer boiled the truffles before canning, as a second baking will remove any flavor from the truffle.

Preparation

When preparing the truffles, wash and use a grater or peeler to shave or slice. Keep the trimmings for a sauce. If you plan to keep the truffles for up to 10 days, dry and cover with olive oil before storing in an airtight container in your refrigerator in order to preserve the wonderful aromas. Truffles can be kept for up to several months if you freeze them or store them in airtight vacuum packs.

Truffles can be served cooked or presented raw in strips, sliced, or diced. They can also be made into juice or stock, and pair particularly well with capon, , veal, and crawfish. Truffles also taste superb with meat and roasted poultry, game, pâtés, terrines, and egg-based dishes.

Truffle oil or essence can be added to pasta, omelets, and risottos to make these dishes even more delightful! No matter how you slice, dice or shave them, truffles can turn any meal into an out of this world culinary experience!

Last note

In her book, "A Pig in Provence: Good Food and Simple Pleasures in the South of France", Georgeanne Brennan has a whole chapter called "Fungal obsession" about hunting for truffles with a local.