Truffle

Truffle is a rare and exceptionally valuable underground mushroom that grows in symbiosis with the roots of trees (mainly oaks) at a small depth underground. It is one of the most expensive delicacies in the world, a true symbol of luxury and refinement of haute cuisine.

The main value of the truffle is its powerful, inimitable, deep aroma, in which earthy, garlicky, nutty, and musky notes can be discerned. It is precisely this scent, rather than the flavour itself, that makes the truffle so coveted. Since the mushroom grows underground and has no visible signs on the surface, specially trained dogs (and once pigs) are traditionally used to find it, able to sniff it out by its aroma. The most prized kinds are the white truffle of Italian Piedmont (the most expensive, with the most intense aroma, eaten only raw) and the black truffle of French Périgord. Because of the strength of its aroma, truffle is used in tiny quantities: it is thinly shaved or grated right onto a finished dish — pasta, risotto, scrambled eggs, meat. Because of the sky-high price of fresh truffles, truffle oil and paste have gained popularity. This legendary “underground pearl” is the embodiment of gastronomic luxury, whose inimitable aroma can elevate even the simplest dish to the level of a refined delicacy.