Funghi
Truffle
Truffle (Tuber spp.) is a subterranean fungus fruiting body hunted with trained dogs or pigs and used sparingly for intense aroma. Black Périgord, white Alba, summer, and autumn truffles define major culinary grades; each has a distinct perfume of garlic, honey, musk, or forest floor. Fresh truffles are shaved raw over warm dishes; preserved truffles, butter, and oil extend availability but vary widely in quality. Host-tree orchards now supplement wild harvest for some black truffle species.
Also known as: Truffe, Tartufo, Trufa
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History
Near Eastern and Mediterranean peoples valued truffles as rare underground delicacies.
French and Italian aristocracies elevated truffles in banquet cookery and trade.
Périgord black truffle commerce and later scientific cultivation research expanded supply knowledge.
Inoculated oak and hazel orchards commercialised black truffle production beyond pure wild finds.
Global fine dining and southern-hemisphere truffle farms widened seasonal availability.