Hidden to the naked eye and yet so coveted, the truffle is one of the most desirable products in the world of gastronomy.
Fresh Truffles are underground fungi that have a mycorrhizal relationship with the host tree where they grow. They flourish slightly beneath the surface of the earth, growing on the roots of different trees. The soil, the vegetation, the climate, the seasons and the lunar cycles each year influence the periodic birth of a unique jewel with an inebriating and enveloping scent.
Fresh Truffles are expensive because they are difficult to cultivate, hard to find in the wild, incredible to eat and in high demand. There are lots of species, but the two most sought-after are the powerfully flavourful Tuber Magnatum Pico the Italian white truffle, and the Tuber Melanosporum Vitt, the winter black truffle.