The mystery of the truffles

Truffles are a delicacy that few have ever tasted. Described as having an intoxicating smell, the mere smell of truffles increases appetite. While we know that salt and pepper have a compelling characteristic that makes dining a more memorable experience, truffles are said to go one step further and unleash emotions at the first bite.

So why don’t we all fill up on Thanksgiving with a big plate of truffles? Truffles are rare. The best black truffles are only found in the Périgord region of France. Many chefs consider that its texture and aroma are exquisite for any other truffle. White truffles are even harder to find. Located in the Alba region of Italy, they have a more intense spicy flavor. Truffles are only available during the months of October through February and are best prepared fresh. Auctions can be found where thousands of dollars are exchanged for a rare truffle of the correct consistency and size. Fresh truffles typically retail for $300-500 an ounce. Powders and oils are also offered for those who just want to taste the succulent delicacy.

Truffles are a type of underground fruit that resembles a fungus that develops from the roots of trees. Black truffles (Tuber magnatum) are found alongside oak trees and yes, the old stories of dogs and pigs rummaging through the dirt to find the precious black diamonds are true. Hunters should be very wary of a team of animals unless they find the prize of the day consumed. Commercially grown truffles are now sought after in France, Chile, Spain, New Zealand, Australia, the US and South Africa through the use of oak stems that contain truffle spores.

The preparation of the truffles is a delicate matter. Only the best chefs are entrusted with blending the flavors of these subterranean mushrooms with cooking that intensifies aroma and flavor. Few restaurants in the United States are creative enough to master this craft. One establishment, Le Bernardin on New York’s 51st Street, uses chef Eric Ripert’s superb cuisine to give truffles the glory they deserve. Excitement surrounds the kitchen during the black truffle season which immediately follows the white truffle season. February is a great time to sample this restaurant’s newest displays of sultry truffle dishes.

Truffles are considered one of the most esoteric ingredients found on earth. Select a four-star restaurant that has an artistic reputation for serving up succulent bites or chunks of truffle on a truly magnificent plate for a memory you’ll never forget.

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