Truffles are marsupials with underground fleshy fruiting bodies. Real truffles are edible. Perigord, Italian and winter truffles are most valued.

In Russia, there is only one species – the summer truffle. Basically, truffles grow in oak and beech groves in southern France and northern Italy, where they are of great industrial importance. They have a bright mushroom flavor with a touch of deep-fried seeds or walnuts and a strong characteristic aroma. Water, if you lower and hold the truffle in it, acquires the taste of soy sauce.

The truffle is not striking in its external beauty, most of all it resembles a potato tuber. The weight of a truffle can reach a kilogram, there are also very small specimens, the size of a pea.

The most valuable types of truffles are the French black or Perigord truffle and the Piedmontese white truffle (calorizator). Only these mushrooms can boast the famous “truffle” flavor.

The aroma and taste properties of black and white truffles are quite peculiar. For gourmets, the strong aroma of these mushrooms is of primary value. Some note forest dampness and a slight trace of alcohol in the smell of black, others – a shade of chocolate. White ones, containing more gaseous substances released when cutting the mushroom, have a slight garlic note.

Fresh truffle calories
The calorie content of fresh truffles is 51 kcal per 100 grams of product.

The benefits of fresh truffle
Fresh truffles are a source of vitamins B1, B2, C and PP.

This mushroom is especially useful for adolescents during their growth period, as well as for pregnant and lactating women. In addition, it is an antioxidant that helps our body stay young.

Fresh truffles in cooking
When cooking truffles, it is very important to retain their aroma. That is why they are added to the dish last and often raw. Truffles are cut into thin shavings using a special blade for this. In appearance, it looks a bit like a razor, so in the everyday life of gourmets there is the term “shave truffles”. Truffles are also used in boiled form, cut into slices, stewed in wine, and finally, steamed (kalorizator). They can also simply flavor foods for further cooking (for example, a day before cooking, shifting them into sliced truffles).

Truffle is a powerful aphrodisiac that makes a gourmet headlong into the maelstrom of love adventures.