History of the truffles
Truffles are found all over the world, with traces ranging from northern England to New Zealand. The truffle trade in France began in 1770, and by the end of the 19th century, France had begun to export 1.5 million kilograms per year. However, due to excessive consumption of stocks and the impact of the European War, truffle yields continued to decline. In 1990, only about 50,000 kilograms entered the market. In today's Germany, local truffles are "specially worth protecting".
Truffles had an important position in ancient times. In Rome and Greece, truffles are irritating and therefore in great demand. During the Renaissance, truffles were indispensable on any upscale dining table. During this time, higher quality truffles were first traded and enjoyed, such as "Tuber magnatum" and "Tuber melanosporum". Truffles have gradually become the gift of choice, even for crowned heads and popes.
Today, we know about 200 types of truffles worldwide, most of which are inedible. Only the summer truffle (Tuber aestivum), autumn truffle or Burger truffle (Tuber uncinatum) and white truffle (Tuber magnatum) have important culinary significance and can be eaten.
Today, white truffles from the Alba (Piedmont) region of Italy or black Périgord truffles (same as the region) grown from France are the first choice. What most people don't know is that more than half of the truffles on the European market come from countries such as Hungary, Romania, Bulgaria, Slovakia, Croatia and Serbia, and even export from these countries to Italy for sale.
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Why and how to make truffles
Truffles are mycorrhizal, meaning that they depend on the excellent root system of the host plant. Usually, host plants and truffles are symbiotic. Host plants receive mineral salts and water, while truffles grow through photosynthesis.
One of the important factors that determines the growth of truffles is their soil quality, more precisely the pH of the soil. Most truffles prefer an alkaline pH, the calcium zone. Today, the best truffles grow on the roots (underground) of oak and walnut trees.
People can also grow and harvest truffles in plantations. Young oak and walnut trees in plantations have their roots "infected" with truffle spores. After about 5-6 years, the first truffle will grow out of truffle spores. After 7-8 years, about 180 kg of truffle can be harvested from 5 hectares of land.
How truffles are stored and found
Generally speaking, truffles grow on average about 10-20 cm below the surface. Wild boars and truffle dogs found traces of truffles by smelling a strong scent on the ground. At the same time, wild boars made a significant contribution to the spread of truffles by eating truffles and again excreting indigestible truffle spores.
In the past, truffles were mainly found with truffle pigs. But now, this happens only to tourists, because truffle pigs can easily cause damage to the roots of host plants when digging truffles. Today, truffle hunting with truffle dogs is the most common (especially the "Lagotto Romagnolo" breed is used for this purpose). Truffle dogs are more sensitive in the bushes, and once they start digging, truffle hunters can take over the truffle dogs. Then, the truffle hunter will excavate the truffle very carefully without making any damage to the outer skin, because only undamaged truffles can get high prices on the market.
Thabo
Truffle types
Summer truffle
(Tuber aestivum)
appearance / taste
The appearance of summer truffles are almost all black, the flesh is light and marbled, and the flavor is wonderful.
season
May to September
distributed in Europe
Italy, France, Spain, Hungary, Romania, Slovakia, Croatia, Serbia
Autumn Burgundy truffle
(Tuber uncinatum)
appearance / taste
The appearance of autumn truffles is brown to black, and the flesh is hazelnut brown, and the taste is a bit coaly, that is, rough.
season
September to January
distributed in Europe
Italy, France, Spain, Hungary, Romania, Slovakia, Croatia, Serbia
Périgord truffles
(Tuber melanosporum)
appearance / taste
Périgord truffle (same location as the name) is black in appearance and has fine white veins on the flesh. It has a strong flavor and is therefore named "Petroleum Truffle".
season
December to March (in Australia from June to August)
distributed in Europe
Italy, France, Spain, Hungary, Romania, Slovakia, Croatia, Serbia, Southwest Australia.
White truffles
(Tuber magnatum)
appearance / taste
White truffles (named for their appearance) have a beige or yellowish-white skin (even to ocher yellow), and their appearance is always the same. Its flavor is strong, unique and a bit charming. "Truffle Queen" is undisputed.
season
October to January
distributed in Europe
Italy (Piedmont, Tuscany, Umbria, Emilia-Romagna), Istria, Hungary, Romania, Slovakia, Croatia, Serbia
Honey truffle
(Maltirolomyces terfeziodies)
appearance / taste
Honey truffles are beige or yellow-white in appearance, and the flesh is white to ocher and marbled. The taste and fragrance are sweet and undoubtedly reminiscent of honey.
season
July to October
Vorkommen in Europa
Italy (Piedmont, Tuscany, Umbria, Emilia-Romagna), Istria, Hungary, Romania, Slovakia, Croatia, Serbia
Garlic truffle
(Tuber macrosporum)
appearance / taste
Garlic truffles are black in appearance and dark in flesh, with a white marble pattern. The taste and smell are quite pungent and undoubtedly reminiscent of garlic.
season
July to October
distributed in Europe
Hungary
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