Facts About Truffles - History of Truffles

The first true testimony widespread in Europe can be found in Pliny the Elder’s Naturalis Historia (23-79 AD). The anecdotes have revealed that the truffle was highly appreciated at the table by ancient Romans who had copied the culinary use of the ancient Etruscans.
The use of truffles in the kitchen has had an adverse history and interpretation, perhaps because of those particular characteristics that we have understood only in the modern age. 
After being one of the favorite dishes of Cleopatra, and served at the Roman’s banquets as the most luxurious culinary delight, in the Middle-Ages the Church banned truffle from kitchens for a long time considering it dangerous, even devilish, because of its seductive appeal.
The Renaissance sees truffles coming back on the culinary scenes mentioned in the Pope’s records, and even Lucrezia Borgia and Caterina de’ Medici became addicted to this luxurious product.
The first truffles to be eaten were believed to have been enjoyed by Sumerians, who existed in southern Mesopotamia between 4100 to 1750 B.C. They are the first documented civilization to have been enraptured by the intoxicating scent and taste. But these irresistible tubers have existed on Earth for even longer than that. In fact, they've graced our planet for millions of years. In addition to delighting palates over the centuries, the truffle has been the subject of myth and legend that suggest they are of divine origin. 
The first certain news about truffles appears in Naturalis Historia, of Plinio il Vecchio. In the first century A.D., thanks to the greek philosopher Plutarco di Cheronea, handed down the idea that the precious mushroom born of the combined action of water, heat and lightning. From here they were inspired various poets; one of these, Giovenale, he explained that the origin of the precious mushroom, at that time called "tuber terrae", It is due to a thunderbolt hurled by Jupiter near an oak (sacred tree believed to be the father of the gods). Because Jupiter was also renowned for his prodigious sexual activity, to the truffle has always been attributed aphrodisiac qualities.
Truffles and the Babylonians, Sumerians, and Egyptians
The Sumerians, who lived between 4100 and 1750 B.C., are said to have mixed truffles with legumes and veggies. The first documented account of the kitchen jewel is believed to have appeared in Neo-Sumerian inscriptions describing the diet of their enemies, the Amorites. Babylonians in 3,000 B.C. would scour the beaches and desert sands for them. Amorite kings and King Zimrilim of Mari, who lived between 1779 and 1761 B.C., would serve baskets of them at banquets along with chickpea dishes and fried grasshoppers.
The Egyptians were also big fans of truffles and ate them coated in goose fat. Pharaoh Khufu, who built the Great Pyramid at Giza, was known to always serve them at his table when entertaining guests. King Ramses II is believed to have had images of them painted into frescoes on the walls of the pyramids he built. These rulers, however, only reserved them for royalty and prevented their people from enjoying them. There are also hieroglyphics showing Egyptians offering the tasty tubers to the gods. 
Truffles and the Greeks and Romans
Truffles are documented to have been held in high esteem by the ancient Greeks, Etruscans, and Romans. These cultures believed the tubers to have lasting healing benefits for both the soul and body. The intoxicating flavor and aroma of these black diamonds made them a staple in the kitchens of the aristocracy.
Greek philosopher Theophrastus, who lived from 371 to 287 B.C., wrote that truffles were created when thunder struck as autumn rain fell. Roman poet Juvenal agreed. Cicero (104 to 43 B.C.) called truffles "children of the Earth."
Roman author Pliny the Elder, who lived from 24 B.C. to 70 A.D., wrote about truffles in his book "Naturalis Historia." Plutarch of Chaeronea (45 BC to 120 A.D.), a philosopher, surmised that they were grown through a trifecta of water, heat, and lightning. The word "truffle" was derived from "tuber" in Latin, which means lump.
Legend and lore of truffles
The savory taste of a truffle is so exhilarating to some that it has been associated with the magical or supernatural throughout history and in modern times. Many saw them as God's gift to humanity. An ancient myth says that they helped a barren farmer and his wife have 13 children. The couple dined on the subterranean fungi after seeing their pig dig one up and ingest it. Egyptians believed they were "sons of the gods" and "plants of immortality." Another legend said that Set, the storm god, made them by throwing mushroom-seed-laden firebolts down to Earth. Aphrodite, the Greek goddess of love and beauty, is said to have adored eating them.
The Greeks believed that it was Zeus' lightning bolt that made truffles after one hit an oak tree, while the Romans believed they came from Jupiter's thunderbolts. A story from the first century B.C. in the Mishna, a Jewish text, says that Onias the Rainmaker created a flood after a period without precipitation. He then asked for God's help again and God brought out the sun to dry up the land. That's when the starving locals began to gather the black diamonds that sprouted up all over the previously barren land.
The divine origin of the truffle is still believed by some desert truffle hunters today. Usama Calipha of Damascus told The New York Times in 2004, "The thunder cracks the land, and then they appear. It has something to do with the autumn rains, and it has something to do with God.”
Truffles in the Middle Ages
The deliciousness of truffles seemed to disappear during the Middle Ages. This is because of their enticing flavor and curious aroma. The church figured since they were so good, they must have come from the devil because, apparently, being happy and experiencing any sort of pleasure is evil. Some say that this association led them to be made into communion wafers for black masses, likely because of their black color or the fact that black truffles are believed to be an aphrodisiac.
Because of this, some became fearful of eating or selling these kitchen jewels during the Middle Ages. Truffles became branded as "witch's fares." But not everyone stopped enjoying the tuberous delicacies. They were added to different recipes by peasants to pump up flavors. Some well-off families also exchanged them as gifts. Even some popes found themselves indulging in black diamonds after moving to Avignon. Papal historian Bartolomeo Platina documented in 1481 that female pigs made the best truffle hunters as long as they were muzzled so they wouldn't gobble them all up.
Truffles during the Renaissance
The Renaissance marked a resurgence of interest in truffles across Europe, particularly at the court of King Francis I of France, where these prized fungi were honored and celebrated for their exquisite flavor and aroma. However, it wasn't until the 17th century that Western cuisine began to move away from the heavy use of oriental spices and rediscovered the natural flavors of foodstuffs. During this time, truffles became increasingly popular in Parisian markets, imported seasonally from truffle grounds where peasants had long guarded their secrets for harvesting these precious fungi.
Among the Renaissance authors of note must mention at least the Umbrian doctor Alfonso Ceccarelli, who wrote a book on truffles, l'Opusculus de tuberis (1564), which summarizes the opinions of naturalists Greek and Latin, and various historical anecdotes. From this reading results that the truffle has always been highly appreciated food, especially in the canteens of noble and high priests. For some, its aroma was a sort of "quintessence" that caused an ecstatic effect on human beings. Research carried out by Raoul Molinari and Giordano Berti of medieval and Renaissance chronicles, chorographic texts of the Kingdom of Savoy, letters of reporters and travelers seven-nineteenth century, has brought to light an extraordinary amount of information that enhance the entire Monferrato (area which historically includes the Casale, western Alexandria, the Acquese, the Asti, Langhe and Roero) as a production of the most excellent and fragrant truffles
Royal Courts
Would engage in truffle hunting as a form of entertainment when guests would visit. King Louis XIV of France was so captivated by them he made sure they returned as a staple in the culinary scene of the elite. He even tried, unsuccessfully, to cultivate them. Doctor Alfonso Ciccarelli of Umbria wrote an entire book on them in 1564 titled "Opusculus de Tuberis." Botanist, doctor, and philosopher Andrea Cesalpino identified truffles as mushrooms for the first time in 1593.
Truffles during the 1700s and 1800s
The study of these tasty morsels continued after the Renaissance with English researcher John Ray. Ray discovered truffle spores in 1699. Etienne François Geoffroy, a French botanist, further solidified black diamonds as a part of the fungi family in 1711, while Giovanni Bernardo Vigo of Florence identified two species of black truffles as Tuber melanosporum and Tuber aestivum in 1729.
Truffles were also the subject of works by Michel-Jean de Borch of Poland in his 1780 "Lettres sur les Truffes du Piémont," as well as the books "La Cuisine de Touts les Pays" and "Cuisine Classique" by French chef Urbain Dubois, who lived from 1818 to 1901. Truffles were regularly found in Parisian markets in the 1780s and were picked seasonally on grounds where peasants lived and enjoyed them regularly. The rich extracted these gems from the grounds of the poor only to turn around and sell them at a high cost so that they became only available to nobles and their mistresses.
Sometimes these black diamonds even made them cry. Italian composer Gioacchino Rossini, who lived from 1792 to 1868, famously said, "I have wept three times in my life. Once when my first opera failed. Once again, the first time I heard Paganini play the violin. And once when a truffled turkey fell overboard at a boating picnic" (via Le Trifole Davide Curzietti). The production of these kitchen jewels exploded by the mid-1800s with more than 2,000 tons of truffles circulating in Europe.
Truffles in the 20th century
Right before the turn of the 20th century, King Kaiser Wilhelm I of Prussia commissioned Professor A.B. Frank of the Landwirtschaftlichen Hochschule in Berlin to study a way to mass-produce truffles. This would make them more widely available and less expensive. This attempt was unsuccessful, but Frank's research is said to have successfully furthered modern attempts at cultivation.
Restaurateur and hotel magnate Giacomo Morra set out to celebrate truffles in 1929 by launching an event called the International Alba White Truffle Fair. He founded Tartufi Morra in 1930, the first company to market the white truffle which is referred to as the "Truffle of Alba." Part of his marketing tactics for the event included bestowing one of the largest kitchen jewels he could find on prominent figures. "The Truffle of the Year” was given to individuals like President Harry Truman, Marilyn Monroe, Joe DiMaggio, and Winston Churchill.
Unfortunately, truffle production dwindled after World War I since there was mass destruction of land and the shutdown of fields where they grew. Rising temperatures combined with a reduction in precipitation are also said to have contributed to smaller harvests in places like France. It is believed that only 400 tons of them were produced per year in Europe by the 1960s, making them very rare and used only for special occasions.
The Twentieth Century to The Present
Although truffles - especially the Piedmontese - was known and appreciated almost anywhere in Europe, only in 1929 this product became the subject of a real marketing campaign before its time. The credit enhancement of the Piedmontese truffle was made by Giacomo Morra, a restaurateur and hotelier albense that at the annual Fair of Alba devoted himself to publicizing the product on a large scale. The success was extraordinary both in the audience and among the insiders, to the point that a few years later (in 1933, to be exact) the Fair of Alba was renamed "Truffle". Morra was, in its way, a strategist farsighted and clever: it was able, in a short time, turn the truffle as 'simple' (so to speak) ingredient in traditional dishes true object of worship at the international level. In the year of 1949, for example, the best white truffle from Piedmont was donated to the famous American actress Rita Hayworth. Since then, following what has become a tradition, these truffles records are regularly paid homage to famous politicians and personalities from the entertainment world; the list of these "lucky" also include figures of the likes of Winston Churchill, Harry S. Truman, Alfred Hitchcock and Sophia Loren.
What Types of Truffles to Cook
There are various types of these mushrooms. Each one has unique features and can elevate simple dishes into extraordinary culinary experiences.
Fresh Truffles
Fresh ones are a true luxury in cooking. They have a robust and earthy flavor that pairs beautifully with simple dishes. Always should be used the same day, or within 3 days of purchase.
Preserved Truffles
Have a long shelf life, but after opening consume within a week. Preserved truffles are a practical option when fresh ones aren’t available. They come in jars or cans and retain much of their distinctive flavor. Here’s how to use preserved ones:
Add them to sauces or soups for an extra depth of flavor.
Blend them into spreads or pâtés.
Use truffle-infused oils made from preserved truffles to drizzle over dishes.
Cooking with Winter Black Truffles
This famed truffle is the prize ingredient of chefs everywhere from five-star restaurants to sophisticated kitchens. While you will find many connoisseurs have different opinions on the preparation of winter black truffles, there are some universally respected precepts:
Winter black truffles are best if used when cooking a dish, as their aroma and flavor are long-lasting, and will seep into your preparation.
The French adore their Perigord Diamond when used in scrambled eggs and an omelet, as eggs easily assimilate the subtle earthy flavor of black truffles. This is also a very easy way of using black truffles in cooking since it leaves almost no room for error. Plus, if you’re using preserved ones, you can also use the truffle juice in the egg mixture, for even more of that yummy truffle flavor.
Pasta, cuore! Indeed, shave, slice thinly, or grate over a hearty creamy pasta sauce, and prepare to reach heaven in one bite.
Most tubers and vegetables with clean, fresh flavors contrast nicely with these mushrooms, especially celery root and leeks.
Cooking with Winter White Truffles
Because they are so aromatic and pungent, but their aroma tends to fade relatively quickly, white truffles (especially the winter variety) should NEVER be cooked.
Keep it simple: clean, slice or shave over some cooked risotto or pasta and you’re done.
They should never be mixed with any ingredient high in acidity, which would cause the flavor of the truffle to subside.
Let the truffle work its magic, and always add towards the end of the preparation.
Cooking with Summer Black Truffles
Since they are the less expensive of the bunch, you can be more creative. Basically, follow the instructions for winter black truffles, but feel free to experiment with different truffle recipes and ingredients, always remember the flavor will be much more subtle than the winter variety, so it won't be as spectacular.
Cooking with Summer White Truffles
Use the same way you would use a winter white truffle, don't expect the same pungent aroma. So, in this case, you can choose to cook them and experiment more.
How to use truffles in cooking: Universal Rules

Season	Truffle	Name	Best For	Flavour Profile	Pair with
JAN-MAR	Spring White	Tuber Albidium Pico	Shaving over dishes	Delicate, subtle aroma	Mushrooms, eggs
MAY-SEPT	Summer Black	Tuber Aestivum	Cooking with/shaving over	Nutty, earthy aroma	Pasta, salads
AUG-NOV	Honey	Mattirolomyces Terfezioides	Sweet dishes	Saccharine	Desserts
OCT-DEC	Autumn Black	Tuber Uncinatum	Cooking with/shaving over	Nutty, earthy aroma	Mushrooms, pasta
OCT-DEC	Alba	Tuber Magnatum Pico	Shaving over dishes	Most intensely aromatic	Pasta, wagyu
DEC-MAR	Perigord	Tuber Melansporum	Cooking with/shaving over	Complex and intense	Poultry, game

Truffle Hunting Traditions
Truffle hunting has long been an art passed down through generations. Traditionally, truffle hunters, known as “trifolau” in Italy and “rabassiers” in France, used pigs to locate these hidden treasures. Pigs have an innate ability to sniff out truffles due to their keen sense of smell. They are attracted to the truffle’s scent, which mimics a sex pheromone found in male pigs.
However, using pigs presented challenges. They often ate the truffles they found. Over time, dogs replaced pigs as the preferred truffle-hunting companions.
Truffle hunting, takes time and, above all, a lot of patience. For first thing to do, it is to train your dog, since it is small, to recognize the aroma released from these fruits, which are located several centimeters below ground, near specific trees. The main are ash, elm, maple, cormiolo, mountain ash, broom, oak, hazel, black and white hornbeam, fir, chestnut, beech, larch, walnut, pine, black and white poplar. The land, however, differ depending on the type of nose you want to search. The ideal time to go out to hunt for truffles, are at dawn during the summertime, because with the strong heat the dog gets tired very easily. In winter, on the contrary, it prefers to go out during the hottest hours, when the warmth warms the ground and allows the scent of truffle to emerge.
Trainers teach dogs, especially breeds like Lagotto Romagnolo, to detect the scent of truffles, and these dogs are less likely to consume them.
Dogs have between 100 and 300 million olfactory receptors that allow them to easily track these kitchen jewels in the ground. Some humans hunt them out for themselves by looking to see where flies gather at the base of trees before using a rake for extraction. This, however, isn't advisable as it can cause harm to the tree's roots which can compromise the tree.
1993 Truffle farming starts in Tasmania
Two Tasmanians started Perigord Truffles of Tasmania, the first truffle farming operation in Australia. They inoculated the roots of oak and hazelnut seedlings with spores from imported French truffles, established a small plantation, and waited. It would take six years to see the first truffle. Despite an asking price of around $2500 a kilogram, you couldn’t call it a get rich quick scheme.
The company went on to promote an investment scheme for farmers, with contracts that included some rather draconian clauses. Participants were locked in for 20 years and had limitations on how and where they would sell their truffles.
Trees inoculated with truffle spores were subsequently planted in the cooler regions of every state and territory of Australia except the Northern Territory. The first commercial plantings of truffles in Western Australia occurred in 1997, with the first harvest in 2003. The Great Southern Region of Western Australia is now the largest producer of truffles in Australia.
The Evolution of Truffle Cultivation
Once considered mysterious and challenging, truffle cultivation has blossomed into a sophisticated synthesis of science and nature.
In the early days, coaxing truffles to grow was a puzzle, their intricate relationship with host trees a labyrinthine process difficult to replicate. But as persistence met innovation, the secrets of truffle farming began to unravel.
Truffle farming has taken its roots globally, breaking free from the confines of traditional European heartlands. Nowadays, many consider the Manjimup region of Western Australia to produce the finest black Périgord truffles to be found anywhere in the world.
Infusion of truffle spores into tree roots, known as mycorrhisation, has transformed this art into a predictable science. This global spread has not only made truffles more accessible but has also infused new flavors into the culinary world.
The ripple effect of successful truffle cultivation is significant.
It has democratised the luxury of truffles, bringing them from the echelons of high-end dining to a wider audience. This agricultural renaissance has reshaped the truffle market, enriching culinary traditions worldwide and opening new doors for gastronomic creativity.
From wild to cultivated
In the early 1880s, the King of Prussia asked the forest biologist Albert Bernhard Frank to study truffles. Wilhelm I adored the fungus’s delicate flavor and wanted the researcher to develop a way to produce truffles on a commercial scale.
But Frank failed in attempt after attempt, as did all the other enthusiasts who followed him. Still, the dedicated and meticulous botanist’s many years of study were not in vain, as plant ecologist David W. Wolfe recalls in his book Tales from the Underground: A Natural History of Subterranean Life: Frank noticed that truffles never grew independently, but always appeared near oak, hazel, poplar and beech trees. He surmised that the truffle was a parasite. Later he figured out that the two organisms work in partnership. Trees depend on fungi to help gather essential minerals, and truffles, which cannot photosynthesize, receive nutrients from the tree’s roots. In 1885, Frank described this symbiotic relationship with the term “mycorrhiza” (from the Greek myco, meaning fungus, and rhiza, meaning root).
Classification
The truffle has always been shrouded in mystery: For centuries no one knew where it came from. It was not until 1711 that it was classified as a fungus. In the 19th century, it was discovered that truffles associate with tree roots to grow. In recent decades, cultivation techniques for this delicacy have been developed, allowing its expansion around the world. 
In his book Truffle Hound: On the Trail of the World’s Most Seductive Scent, with Dreamers, Schemers, and Some Extraordinary Dogs, Rowan Jacobsen points out that truffle cultivation remains as much an art as a science. Each farm follows its own techniques, some closely guarded secrets. The truffle’s journey from spore to plate is fraught with biological uncertainty, economic competition and logistical headaches.
Hundreds of conditions and variables must align: This finicky fungus grows only when environmental conditions (temperature range, well-marked seasons, rainfall or controlled irrigation) and soil conditions (acidity, humidity, minerals such as phosphorus and potassium) are exactly right.
Truffles were harvested from the wild until new inoculation techniques developed in France in the 1970s opened the door to growing the species in managed plantations. “In a nursery, it’s first a matter of attaching the fungus spore to the roots of the tree,” explains Faustino Terradas, sales manager of Trufas del Nuevo Mundo. “The spore then begins to germinate and generate a mycelium, or a fungus root, that is going to cover the root of the tree. Then it is taken to the field and planted.”
During the first few years, the tree’s health is cared for, the acidity of the soil is controlled, and water is supplied through irrigation in order to generate the conditions for the underground development of the truffle. “During the spring, the primordia or small truffles, red on the outside and white on the inside, are generated,” adds Terradas. “From then on, it matures. In autumn it widens. And in the winter is when it finishes ripening.”
Yields in France have fallen dramatically for more than a century — first, because of the closures of truffle fields during the World Wars, and then because of decreasing rainfall and rising temperatures.
This situation has boosted the truffle’s expansion. Truffles now inhabit continents where they were not found a hundred years ago. In recent decades, attempts to domesticate them have spread around the world: After centuries of being a delicacy exclusive to Europe and being dispersed by dogs, pigs, squirrels and insects, it is now humans, motivated by their special aroma, who are driving their planetary migration.
The first US black truffle was harvested in Northern California in 1987. In 2009, Chile became the third country in the Southern Hemisphere to cultivate truffles, after New Zealand and Australia. According to mycologist Ian Hall of the Royal Society of New Zealand, who developed methods for the first truffle plantations in the Southern Hemisphere, there may be as many as 1,000 truffle farms outside of Europe.
In Argentina, where harvesting takes place in the colder months of June, July and August, Trufas del Nuevo Mundo got its first “black diamond” — weighing in at 69 grams — in 2016. Since then, this venture has expanded to 20,117 mycorrhizal trees and exports truffles to the Northern Hemisphere when they are out of season in Europe.
Truffle Products
Truffle Oil
Truffle oil is a versatile product made by infusing oil with truffle flavor. There are many ways to use truffle oil. It can be drizzled over dishes like pasta, risotto, or pizza for a gourmet touch. While black truffle oil has a robust flavor, white truffle oil offers a milder, more delicate aroma.
Truffle Butter
Combine fresh truffles or truffle oil with softened butter to create a decadent spread. Truffle butter is excellent on bread, mashed potatoes, or as a finishing touch for grilled steak.
Truffle Salt
Mixing finely grated truffles with sea salt produces a seasoning perfect for popcorn, fries, or roasted vegetables. It’s an easy way to incorporate the essence of truffles into everyday cooking.
Truffle Sauces
Ready-made black truffle sauces can be used in pasta dishes, on burgers, or as a dip. They are particularly popular for their convenience and ability to add depth to any meal.
Truffle Butter
A smooth and decadent butter peppered with white truffle morsels, great for flavoring pasta, steak, sauce and other foods.
Truffle butter is the secret ingredient that you want to reach for if you want to create a fantastic truffle dish without splurging on fresh truffles! It’s really one of the easiest, fastest ways to infuse a dish with truffle flavor - and creamy texture to boot. Our selection of French and Italian truffle butters includes both black and white varieties, each infused with the essence of the best truffles, each perfect to create sophisticated dishes filled with flavor.
Black truffle butter
An earthy, intense flavor with deep, rich aromas that pair beautifully with heartier dishes like steak or roast vegetables.
White truffle butter
Has a more delicate, slightly garlicky aroma with a subtler profile that shines when served with lighter dishes like fish, pasta, or even fresh bread.
Each variety provides a unique taste experience, making it easy to elevate your favorite dishes with just a small spoonful.
Truffle butter recipes are endless, but this elegant delicacy pairs well with single flavor dishes. You want to allow the truffles flavor to shine through in your dishes, so you want to pair this butter with recipes that don't have many other competing flavors.
Serve Italian white truffle butter sauce on a fresh baguette with a slice of cheese for a simple yet elevating appetizer, or mix it with eggs, risotto or mashed potatoes. Use it for a roast, braised chicken, pork, meat and even vegetables and instantly transform a dish - endless possibilities in one small container! It's an inexpensive and easy way to elevate a dish.
Here are some quick and simple recipe ideas:
the next time you are grilling a steak, once plated slice a sliver or two of truffle butter on top to let it melt over the steak before serving, and your steak will be taken to the next level;
mix truffle butter in with scrambled eggs right as the eggs are almost finished, or try frying an egg in it instead of using normal butter;
drop a dollop or two over rice or mashed potatoes just before serving;
turn a table side baguette into something delicious by serving with truffle butter;
boil your favorite pasta or meat-filled ravioli and easily top with truffle butter and a pinch of sea salt.
Truffle Cheese
The match between cheese and truffles is one definitely made in culinary heaven. Cheese becomes the perfect partner for aromatic truffles, infusing the paste with a subtle flavor and wonderful aroma.
·       Stracciatella with Truffles
·       Sheep Milk Cheese with White Truffles - Aged 6 Months
Truffle Honey
A delicious combination of sweet honey with musky, earthy truffles, you'll love the versatility of our truffle infused honey. Use truffle honey for cooking or savor it with toast or fruit.
More Filters
Truffle Juice
Created with the juice released when the truffle is prepared for preservation, truffle juice is an ideal ingredient to add or intensify the flavor of truffles in a dish. Truffle juice lacks the intensity of actual fresh truffles, but it's a great, inexpensive way to add a bit of truffle flavor to a dish.
Winter Black French Truffle Juice
A flavorful concentrate extracted from French black truffles, this is an easy way to add truffle flavor to sauces, stocks and soups.
Summer Black Italian Truffles Juice
Give your dishes a special truffle flavor year-round and take your dishes from bland to brilliant in seconds.
Truffle Oil
Made by infusing high-quality olive oil with the essence of black or white truffles, truffle oil is a favorite among chefs and home cooks alike for its versatility and its ability to add potent flavor and a minor cost. . Whether you’re enhancing a pasta dish, elevating a simple salad, or finishing off a gourmet pizza, it adds a touch of sophistication to any dish with really minimum effort. But with so many types, it can be hard to know which one is right for you. Here's everything you need to know to choose the best for your kitchen.
Features
Though there are hundreds of truffle species, only a select few are considered culinary treasures. Let’s focus on three exceptional varieties of French black truffles: Tuber melanosporum, Tuber uncinatum, and Tuber aestivum. These are more commonly referred to as black winter truffles, Burgundy truffles, and summer truffles. Let’s dive into what makes each of these truffles unique.
Black Winter Truffles (Tuber melanosporum)
The best black truffles undoubtedly come from France. In this country, winter black truffles are more commonly called Tuber melanosporum, the Périgord truffle or the Diamond of Perigord, after the famed French region. This mushroom is revered worldwide. However, this nickname can be misleading since these truffles are now cultivated in other regions, including Australia.
Tuber melanosporum grows in the Provence region of France from December to March. During this season the truffle markets are abundant of this delicious tuber, black with a dark marbled interior, characterized by an earthy and chocolaty flavor.
Since humans cannot detect their scent underground, trained animals like dogs or pigs are used to locate them. Interestingly, a certain type of fly also helps hunters, as it lays eggs near truffle deposits.
Season: Found across France from November to February.
Burgundy Truffles (Tuber uncinatum)
Named after Burgundy, France, these truffles are among the most widespread, growing from Spain to Sweden and as far as North Africa.
Season: Harvested between September and December.
Characteristics: The Burgundy truffle has a dark, textured skin with diamond-like patterns. Its interior is chocolate-brown with a rich, nutty aroma that carries hints of earth and caramel.
Culinary Uses: Best enjoyed raw or slightly warmed. Shave over creamy soups, risottos, potatoes, or pasta. Pair with cheeses or charcuterie using truffle honey for a delightful flavor combination.
Black Summer Truffles (Tuber aestivum)
The summer black truffle, tuber aestivum vitt or “truffe de la St. Jean” is found in France in the same fields where the winter variety grows, during the months of June to November.
The mildest of the black truffles, the summer truffle, offers a more delicate flavor profile. Less fragrant and flavorful than the winter truffle, it remains a good choice for culinary experimentation without the price tag. It’s a versatile and affordable option.
Season: Harvested from May to September.
Alba truffles - White Truffles
White truffles – also known as Alba truffles, white truffles are highly prized and aromatic fungi found in Italy. With a delicate flavor and intense aroma, they add healthy, garlicky notes to dishes. Limited availability and high demand make this a rare and highly sought-after delicacy.
Each year, during the European winter, trusty hounds lead their owners on the hunt of their lives, sniffing their way around the frozen Italian forests in search of the prized gems of the Italian countryside, the mythical white truffles. Chefs and gourmands adore that musky, garlicky flavor, which goes just so with risotto and pasta, egg dishes, and more. You'll find our selection of white truffles incredibly complete, from fresh truffles when in season, to all manner of preserved truffles, oil, pastes, and more.
White Truffle vs. Black Truffle
Black and white truffles have distinct differences in flavor and aroma.
White truffles are known for their delicate and complex flavor profile. They offer a unique combination of earthy, garlicky, and slightly sweet notes, with intense aromas. Black truffles, on the other hand, have a stronger and more pronounced flavor. They possess a rich, musky, and earthy taste with hints of chocolate, tobacco, and forest floor, accompanied by a less intense aroma compared to white truffles.
Chefs generally consider white truffles more versatile – their delicate flavor and aroma shine best when used raw and shaved thinly over a recipe like pasta, risotto, or eggs. Black truffles, on the other hand, can withstand cooking to some extent and are often used in cooked dishes, incorporated into sauces, soups, and other recipes that benefit from their strong and distinct flavor.
Pricing
There are a lot of reasons behind high prices of French truffles. Their rarity, seasonal availability, and the challenging harvesting process make them a luxury item. Add to this the cost of maintaining and training dogs to locate these underground treasures, and it’s easy to see why prices fluctuate from year to year. Environmental conditions also play a big role in annual production, making some seasons more abundant than others.
Because they are sourced directly from France, the cost also reflects their authenticity and exclusivity. While they may not be an everyday indulgence, they are perfect for elevating special occasions.
Buy French Truffles at Gourmet Food Store
Wondering where to buy French truffles? The Gourmet Food Store has a curated selection of white, black, and even chocolate truffles. Order the best French truffles for sale to experience this culinary delight as soon as possible.
Our website offers competitive prices and convenient delivery options, making it easy to enjoy these delicacies at home. Whether you're seeking black French truffles or want to indulge in French white truffles, ordering online takes just a few clicks. Be sure to explore the options and check the latest prices before making your selection
How To use and Store
Whether shaved over pasta, incorporated into risottos, or infused into sauces, these bring the same unique flavor and elegance to recipes as their fresh version.
Frozen truffles are packaged in a vacuum sealed bag, to use, open, take what you want to use, and put the rest back in the freezer. The best way to use them is to grate them when they’re thawed, either on top of a finished dish, or on a hot preparation like a soup, sauce or a risotto pan. You can also lightly sautee in oil or butter to warm and really bring out the aroma and flavor.
Why Order Fresh Frozen Truffles?
Whether gracing a special occasion or transforming everyday dishes into gourmet masterpieces, this product offers a year-round indulgence that's both rare and remarkable. Buy fresh frozen truffles online at Gourmet Food Store and savor this gourmet delicacy, no matter the season.
Due to their exclusivity and the meticulous selection process, these are available in limited quantities. As a result, we recommend seizing the opportunity and shop fresh frozen truffles as soon as they are available. The price of fresh frozen prices will vary depending on each season.
Year-Round Access: enjoy the exquisite taste of fresh truffles regardless of the season.
Handpicked: Our hunters are experts in their craft, ensuring that only the finest specimens are selected for the flash-freezing process.
Quality: Our commitment to preserving the integrity of flavor and texture sets us apart, allowing you to experience the true essence of these gourmet treasures.
Truffle Record
A curiosity: the quotations record for this prized mushroom was in 2007, when the owner of a chain of casinos in Macau shelled out a whopping 250.000 Euros ($300,000) to win a 1.5- kg truffle.
In 1999
A Croatian truffle made its way into the Guinness Book of Records as the largest truffle recorded (at the time), weighing in at 1.31 kilos. Its discoverer, Giancarlo Zigante, named the truffle 'Millenium', had a duplicate cast in bronze, and then served the original in a dinner for 100 guests. Zigante is today considered the truffle king of Istria and is convinced Croatian white truffles are superior to their Italian cousins.
Winter White Truffle Oil
The aromatic and fragrant winter white truffle delivers all of its flavor in this sublimely heady oil.
Truffle Pasta
Rich, aromatic, and flavorful, you’ll love this black summer truffle Tagliatelle pasta from Maison Pébeyre.
Italian Black Summer Truffle Egg Tajarin Pasta
The perfect complement to pasta, aromatic truffles take these Italian egg noodles to the next level!
Truffle Paste
Discover the versatile prowess of flavorful truffle paste! This delicacy is made with both white and black truffles, and it’s a great ingredient to have around to easily and quickly add that great pungent and characteristic flavor to any dish. Mix it with scrambled eggs, into risotto, mashed potatoes. It’s great with everything from a creamy soup to a sauce, even simply shmeared over crostini for a wonderful appetizer. Black truffle paste and white truffle paste are both perfect options for letting your culinary creativity fly. Explore the unique flavor and enhance your truffle dishes!
Winter Black Italian Truffle Paste
The Italian winter black truffle is pureed and combined with mouthwatering peanut oil to create a truly spectacular spread.
Italian Black Truffle Paste
Truffle paste is a wonderful ingredient to keep in the pantry. Not only it is intense and flavorful, it’s shelf stable which means you can savor the flavor and aroma of truffles long after fresh truffle season has come and gone. Whether you love the garlicky freshness of white truffles, or the earthy intensity of black truffles, we’ve got a selection of pastes that will fulfill all palates. Just a small amount is enough to infuse a dish with flavor, which means a little goes a long way – and you get more truffle bang for your buck! It’s a unique ingredient that add unexpected elegance to a recipe, especially if you have last-minute guests you want to impress. A simple rice risotto gets elevated to culinary stardom, a simple weeknight pasta is dressed up for success,
Truffle Salt
The gourmet product that combines salt with aromatic pieces of truffle. Its exceptional flavor and aroma can transform ordinary dishes into culinary masterpieces, adding a rich, subtle truffle depth. It has gained popularity among food lovers worldwide and is now even available to order online.
Italian Truffled Sea Salt
A favorite with those who love truffle flavor, delicate sea salt infused with aromatic truffles.
Black Truffle Salt
Black truffles give the salt a rich, almost sensuous aroma with hints of wild earthiness. This salt is quintessentially perfect for meats, pasta, scrambled eggs, mashed potatoes, and popcorn. Some foodies even say that it is an ultimate condiment to give deep and complex flavor to everyday dishes.
White Truffle Salt
White truffles have a more delicate aroma than black truffles, with slight notes of garlic and flowers. It is used for fish, vegetables, salads, and pasta because it gives a light flavor accentuating the freshness of ingredients. This seasoning lends itself to everything, from omelets to steaks, whether grilled or otherwise prepared. Foodies love that it works with homemade snacks to elevate foods from mundane to restaurant quality.
Truffle Cream Sauce - Truffle Thrills
A decadent combination of heavy cream with summer truffle breakings and grana padano cheese.
White Truffle and Mushroom Sauce - Truffle Thrills
Garlicky white truffles blended with mushrooms, heavy cream, butter and cheese.
Truffle and Mushroom Sauce - Salsa Tartufata
Dark, flavorful and decadent Italian mushroom and truffle sauce.
Truffle Oil
Truffle oil is really olive oil soaked with truffles. Best if used within four weeks of opening, since the truffle aroma tends to dissipate quite quickly. Use a few teaspoons, and brush over grilled meats, chicken, or fish, or use to season a salad. Replace in any recipe that calls for oil, but always try to avoid using high temperatures, as it will change and evaporate the truffle scent.
Truffle Vinegar
Use to season salads, prepare vinaigrettes and sauces, brush on grilled meats, deglazing, and replace in any recipe that calls for vinegar (note: most truffle vinegars are prepared based on a Balsamic or wine vinegars).
Truffle Peelings
You can buy these separately, if you want to just add subtle truffle elegance to your dishes. They make a very dramatic garnish, and they are usually Black Winter Truffle peelings. Also use them in soups, sauces, and broths (I’m not quite sure if you should strain it first).
Truffle Paste
This will last about a week once opened. It comes in a tube, which has a shelf life of 1 year or so. Squeeze out to prepare creamy risottos, polentas, and pasta sauces. Many chefs pair it with game meats that have been roasted (use towards the end of the preparation.
Grading Truffles
There is one very important thing to always remember when looking to buy fresh truffles: winter is the peak of the truffle season. So no matter what they say, a truffle will be at its best, and most flavorful during the winter harvest, which typically goes from October to March and peaks December to January. Also, you must remember that weather conditions change depending on the year and the geographic location, so there are other factors that affect truffle harvests, like an unusually warm winter, or an early spring.
Truffles are categorized according to color - black or white - and season — winter or summer- but you will also find other categories relating to origin, such as Italian or French truffles, which you should really ignore, as it really does not make a difference in flavor or quality (unless its categorized “Asian” in which case it indicates a different species of mushroom altogether- see our Chinese Truffles Section).
Grades
Within every seasonal and color category, you will also find grades, marks of quality that will typically indicate price and availability. One important detail to remember is that bigger truffles fetch bigger prices because truffles are priced by weight, not size. So, a bigger truffle will be heavier, and therefore cost more. Size does not affect the flavor, aroma or quality of truffles.
Super Extra
The best, largest truffles, almost the size of a grapefruit. Very rare to find, and very expensive.
Extra Grade
Oblong truffles about the size of ping-pong balls that are popularly used at restaurants. Constitute about ten percent of the crops and are fairly expensive.
First Choice
The ones you'll most commonly be able to find (and afford), these are the lower grade truffles. They vary in size, typically about the size of large berries.
French Truffles
French truffles include Perigord Winter Black Truffle, plus the Summer Black Truffles harvested in France, like the Truffe de la St. Jean. Fresh truffles from France are exquisite, and of very high quality, but consumers tend to believe they are superior to truffles from Italy, when in reality both types are equally desirable, although price and availability may differ due to seasonal difference in the harvests of each country.
Italian Truffles
One of the best known of all truffles, the aromatic Winter White truffle or Alba Truffle (Tarfutti Bianco) is found in many different parts of Italy (not just the region of Alba, contrary to popular belief). There is really no one Italian truffle, as Italy produces many different varieties of truffles, including black and white, winter and summer. Truffles from Italy or France are of equal quality, although price and availability may vary due to seasonal conditions, or quantity of truffles harvested. You’ll get the highest quality truffle, no matter if it comes from Italy or France.
Asian Truffles
The merit of these truffles is highly disputed; some have called them comparable to black summer truffles, others find it completely different to any European truffle. They look like your average truffle on the outside, knotty and knobby, a dirty black-brown color, smaller than European truffles, about the size of a walnut. On the inside, they are jet black, with white spidery veins and a more elastic consistency. They are harvested mainly from October to February.
Chinese Black Truffle
Tuber indicum or Tuber sensiese: Also known as the Himalayan truffle, (found in Tibet, Bhutan, Nepal) and the Szechwan and Yunnan provinces in China. Like all other truffles, they grow on the base of trees, typically pine trees or other conifers. They are commonly labeled as Winter Black Truffles, and many say they are comparable to the French and Italian Winter or Summer Black Truffles.
Terfez
Terfezia bouderi, terfezia spp, or Terfezia claveryi: Also known as “black kame", or the "brown kame” or “desert truffle”. It originates on the semi-arid regions of North Africa and Middle East, from Morocco to Iraq. This subterranean mushroom grows abundantly underneath the hot desert sand, and has been collected after heavy rainfalls for thousands of years. Today, it is the most widely collected truffle in the world. They are attributed certain aphrodisiac qualities, and often associated with the cult of the Greek goddess of love, Venus. This truffle is highly perfumed (some would say overpowering), and is traditionally cooked with dishes such as couscous, and is very high in protein. The Terfez is a lighter colored truffle, and the harvesting season goes from late December to early April.
Storage and Preparation
When your truffles arrive, they may be covered in the original soil to preserve them. They will arrive vacuum sealed and are ideally used within a few days to maximise their flavour. Black truffles tend to last a bit longer than white truffles, but you should consume them before the flavour/aroma disappears. If you are planning on storing them for a few more days keep them wrapped in kitchen paper and place them in a jar or a container in the fridge. Replace the paper every few days, as this will prevent moisture getting to your truffles and ruining the flavour. When you are ready to eat the truffles, carefully brush the soil off and use water if necessary, but do not soak them. 
There are many different ways to preserve fresh truffles, depending on your needs, the kind of truffle, or you level of culinary expertise. These are the basic, most common methods to store and preserve fresh truffles; unless you are a truffle expert, I do not recommend trying to preserve fresh truffles yourself, or use butter, oil, wine, or fat, since novice truffle-philles might end up with a very expensive mushroom paste.
Bottom Line
With fresh truffles, stick to the basics, and always remember: less is more.
If NOT Cleaned and will be used immediately
Gently wash them with water and brush (best if with a vegetable brush, clean toothbrush or nail brush), and lightly pat dry with a paper towel.
If NOT Cleaned, and will NOT be used immediately
Do not wash or brush until the day of use
To delay their ripening wrap in an absorbent paper towel or cloth, and store in the back or vegetable drawer of the refrigerator. Change the paper once a day.
Alternatively, store in a jar of rice to absorb moisture and keep dry (plus the rice will absorb the truffle aroma and flavor, and will make a great risotto later).
If Previously Cleaned
Roll separately in an absorbent paper towel, paper bag, or absorbent cloth. Alternatively, store inside a jar or bag of rice. Change the paper towel every day, to absorb any moisture that may cause rot.
Store in the back of the refrigerator or the vegetable drawer.
How to Pair Truffles and Wine
Pairing a wine with a truffle dish is greatly dependent on personal taste, the particular type of dish prepared, and what kind of truffle product you are using. If the truffle is the centerpiece, go for a hearty, rustic red, and you can’t go wrong with vintages from truffle-producing regions.
Earthy, full-bodied red wines are an excellent match to truffle dishes. Try some from the region of Rhône, France. Italy’s Piedmontese wines are another excellent choice, as they are subtly aromatized with these mushrooms.
How to Pair Black Truffles
Black truffle pairs wonderfully with full-bodied wines that highlight their earthy, robust flavor. Pinot Noir, Nebbiolo, or Syrah work beautifully with these mushrooms. Their bold notes complement the richness of dishes like black truffle risotto or pasta. Opt for aged reds with earthy undertones to deepen the black truffle wine pairing experience.
Pairing White Truffles and Wine
White ones are more delicate than black ones. They require light-bodied white wines that won't overpower their aroma. Chardonnay, Sauvignon Blanc, or sparkling wines are excellent choices. Aged white wines with nutty or honeyed notes can also enhance the subtlety of shaved white truffles on pasta or risotto. Avoid overly oaky wines, as they may overshadow the truffle's unique aroma.
Which Wine to Pair with Truffle?
Pairing the best wine with truffles depends on the type of truffle and the dish you're preparing. Matching the flavor intensity and aroma is key. Let’s explore the best wine pairings for white and black truffles.
Pairing with White Truffles
White ones shine when paired with elegant wines. Look for white wines like Barolo Bianco or aged Burgundy. Champagne or Prosecco also work well, adding a refreshing contrast to the earthy truffle. When enjoying shaved white truffles over pasta, opt for a light, aromatic white to balance the dish.
Pairing Black Truffle
Black ones pair best with structured, earthy red wines. Nebbiolo, Barolo, or a robust Pinot Noir highlight the truffle's depth. If you prefer whites, opt for an oaked Chardonnay or an Alsace Riesling to bring out the rich flavors of black truffle dishes. These wine and truffle pairings create a luxurious taste.
Tips for a Successful Pairing
Here are our tips for the best truffle wine pairing:
Match intensity. The drink should match the intensity of the truffle dish. Light truffle dishes need delicate wines, while hearty recipes work with bold selections.
Focus on earthiness. These mushrooms are earthy, so look for wines with similar notes. Reds with forest-floor aromas or whites with minerality are ideal.
Keep it simple. Avoid overly complex wines with these mushrooms. Simple, elegant drinks allow the truffle flavor to shine.
Matching Wine and Truffles: Common Mistakes
Here are some common mistakes:
Overpowering. Avoid wines that overshadow the delicate taste of these mushrooms. Strong tannins or heavy oak can mask the truffle's aroma.
Ignoring the Dish. Always consider the overall dish when pairing. The preparation method and ingredients influence the best drink choice.
Forgetting Balance. Aim for a balance between the wine's acidity, sweetness, and the truffle's richness. Too much of one can disrupt the pairing.
Questions and Answers
Q: How do you cook with truffles?
A: Cooking with truffles is all about highlighting their unique aroma and taste. Fresh truffles can be shaved over warm dishes like pasta, risotto, or scrambled eggs. Preserved truffles or truffle food, such as oils or sauces, can be added into recipes to infuse dishes with their flavor. Remember, these mushrooms should be used as a garnish or added toward the end of cooking to retain their delicate aroma.
Q: What do truffles taste like?
A: They have an earthy, musky flavor with hints of garlic and a nutty undertone. White truffles are more aromatic and delicate, while black ones have a deeper, more robust flavor. The unique taste of these mushrooms makes them a favorite ingredient for gourmet dishes. Their aroma is as important as their flavor, adding depth to every bite.
Q: What is the difference between black and white truffles?
A: Black ones are earthy and robust, making them perfect for cooking in warm dishes like sauces or pasta. White ones are more aromatic and delicate, often served raw and shaved over dishes to preserve their essence. Black truffles are available year-round, including winter and summer varieties, while white ones are typically harvested in the fall. Both types bring luxury and complexity to any meal but require slightly different preparation techniques.
Q: What are truffles used for?
A: The best way to eat them is to use them as a garnish or in simple dishes that allow their flavour to shine. Shave fresh truffles over eggs, pasta, or risotto for a luxurious touch. Pair them with creamy textures like mashed potatoes or soft cheeses to enhance their unique taste. Avoid overpowering them with strong spices or heavy sauces to enjoy their natural aroma and flavour.
Q: How long does a fresh truffle last?
A: About 3-7 days, depending on storage.
Q: Can you freeze fresh truffles?
A: Not recommend freezing at home as this can damage the texture and flavor.
Q: How much (in oz) should order per serving in a dish?
A: Approximately 0.2-0.3 oz per serving.
Q: How long do fresh frozen truffles last?
A: About 3 months, but please check the product label for more specific information.
Q: How cook fresh frozen truffles?
A: Remove from the freezer and thaw, then grate directly over a finished dish. You can warm up in oil or butter for about 3-4 minutes on low heat, to bring out the flavors and add to your risotto, pasta, meat, or any dish you want to infuse.
Q: Are fresh frozen truffles any good?
A: Yes! Although the aroma is more muted than the fresh version, you’ll find that once warmed up and shaved over a dish, these really shine on recipes
Q: Do white truffles taste good?
A: Yes! Chefs have described white truffles as "culinary gold" and praised their intense aroma, comparing it to the scent of heaven.
Q: How expensive is a white truffle?
A: It depends on the season, the size of the truffle, and the quality. For the 2023-2024 winter season, the last price per pound for fresh white truffles for Italy was $4300.
Q: Do truffles grow in the US?
A: Some truffles do grow in the US, especially in Oregon. These include some native species, different than what is found in Europe, and cultivated European species. However, we import our truffles exclusively from Italy.
Q: what does a black truffle taste like?
A: black truffles are exquisitely earthy, with a gorgeous musky aroma and nutty, mushroom flavor that is unique and unmistakable. Described as sensuous and satisfying, it’s a taste and flavor that’s both rich and pungent. The taste of a black truffle, freshly harvested, is intoxicating.
Q: what is so special about black truffles?
A: the beauty and magic of dark truffle gems lie in the depth and complexity they bring to dishes, their unique flavor and exquisite aroma amplifying the taste of other ingredients, turning simple foods into remarkable feasts.
Q: do eat black truffles raw?
A: yes! Black truffles are simply shaved thinly into warm finished dishes – cooking the truffles themselves alters and diminishes their flavor. The best way to enjoy them is by using them as a finishing touch on warm dishes or incorporating them into preparations that allow their unique aroma and flavor to shine. From shaving them over hot plates to infusing them into oils or sauces, these methods aim to maximize the truffle's impact and create an unforgettable dining experience.
Q:is a truffle a type of mushroom?
A: yes, it is a type of mushroom, but it's a bit different from the mushrooms you might be familiar with. Unlike most mushrooms that grow above ground, black truffle mushrooms grow underground. They don't have a visible cap or stem like a regular mushroom, and the black truffle mushroom price is significantly higher than others