What is a Truffle?

Learn about this aromatic fungus and try some easy truffle recipes.

We put together a committee of eminent food researchers and we headed to Acqualagna. It’s a tough job but someone has got to do it!

Here is the fruit of our studies.

So, what is a truffle? A truffle is a rare kind of fungus that grows only underground. It lives in close association with the roots of some trees, mainly oaks, hazelnuts, poplar and chestnut. Its a symbiotic relationship, the plant offers sugars and the mushrooms water and minerals in return.

Not only humans love this fungus, also insects, rodents and boars actively search and eat them, thus dispersing the spores and allowing the reproduction.

Domestic pigs were used in the search, but, once found the truffle, it was difficult to keep them from eating it and sell it intact.

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The collection is regulated by law and collectors are tested and licensed.

The aroma of this precious fungus is unmistakable and is said to be an aphrodisiac, apparently the chemical composition of the aromatic components is similar to that of testosterone.

Probably there is not better place in the world to understand what is a truffle than Acqualagna.

In Acqualagna, a small town of Le Marche region in Italy, fresh truffle is available year around.

This fungus seems to favor abrupt temperature variations and the alternating of dry/wet conditions characteristic of Acqualagna territory.

This peculiar climate allows the growth of four kind of this aromatic mushroom thus extending the collecting season to the whole year.

The white varieties are the Tartufo Bianco (Tuber Magnatum Pico) that can be found from October to December and the Bianchetto or Marzuolo (Tuber Albidium Pico) available from January to April. These are more aromatic and much more expensive. They don’t keep for long but must be eaten within few days. They can be used without any cooking, simply grated on food.

The black varieties are more affordable and keep fresh a little longer but have less flavor and have to be lightly cooked before consumption. From October to March the Tartufo Nero Pregiato (Tuber Melanosporum) can be found and from May to December is available the Tartufo Nero Estivo or Scorzone (Tuber Aestivum).

Three main truffle fairs are held in Acqualagna each year: In October-November, for the white truffle, the last Sunday of February for the Nero Pregiato and the first Sunday of August for the Nero Estivo.

The best way to store these precious fungi is to wipe them lovingly from soil and keep them in paper bags in the lower section of the fridge. A plastic bag will make them moldy.

Truffles can also be frozen and sliced without thawing. Washing the truffle is recommended only just before use.

My grandfather’s way to preserve them was in jars with rice, then the rice itself could be used for a scrumptious “risotto”.

The best way to taste "tartufo" is fresh and with very simple raw or lightly cooked dishes that won’t overwhelm its delicate aroma.

It can be thinly sliced over simple tigliatelle with a little butter or grated over fried eggs or a simple “risotto”.