THE ISTRIAN TRUFFLE
A highly prized and rare mushroom (fungus), that grows underground near the roots of trees.
It grows underground, typically near or right beneath the roots of trees, particularly oak, beech, birch, poplars and pine trees. They form a symbiotic relationship – meaning the tree and the truffles both get something out of the relationship, sugars and nutrients.
Truffles are “hunted” with specially trained dogs, which have supplanted the truffle pigs of yore Because the mushrooms grow so deep in the ground, almost a foot sometimes, they’re incredibly hard to find, and it’s only thanks to the very sensitive noses of these animals that they’re found at all. Truffles tend to grow always in the same spots, which are fiercely guarded by the truffle hunters.
TYPES OF ISTRIAN TRUFFLES WHICH WE HARVESTED:
The White truffle (Tartufo D’Alba) is consider the most precious truffle in the world. White Truffles can be of various shapes, from spherical to flat , and have an outside wall (peridot) from milky white to yellow ocher with an internal pulp (gleba) clear furrowed with brown veins. The characteristic and unique scent makes it a dream , the subject of madness and passion of all gourmets. White truffle scent releases: the aromatic range has notes that can remember the garlic, mushroom , honey.
Summer black truffle
The black summer truffle, scientific name Tuber aestivum Vitt. The dimensions are often important than other types of truffles, it is not uncommon to come across pieces of 200/300 grams, can indeed reach a diameter of 10 cm. Another feature that makes it easily recognizable is a small cavity on the base, which is more flattened than the rest of the nose. The rind color ranges from very dark brown to deep black, has a globular conformation and small pyramid-shaped warts. Inside it offers a serf whose color changes from white to ocher and brown, depending on the maturity and the territory of origin level. Unlike other types of truffle, it doesn’t immediately releases its aroma but needs a few minutes for it to be appreciated for its characteristic scent that has fruity notes and delicate.
Spring white truffle
The spring white truffle , named also Bianchetto (Tuber Borchii Vitt), has a commercial value less than the white truffle. It can be confused with the magnatum truffles, because originally comes with the same features: irregular, smooth, off-white, but when it matures it becomes darker. As well as the surface, goes from clear to darker within hours. Basically the characteristic that distinguishes it from the white truffle is the smell, because, if the beginning is soft and pleasant , it later becomes stronger with a garlic-like scent. It grows in deciduous and coniferous trees in calcareous soils . The collection period is from January to March.
Winter black truffle
It is a similar to the summer truffle and still there are conflicting views about membership in the aestivum species: for some it is a distinct species systematically, for others of a different variety, still others argue that the environment allows the maturation more late. Presents a serfdom darker than Tuber aestivum, almost chocolate brown in mature specimens, and a peridium with warts do not striated crosswise. The gathering takes place mainly in cool areas with constant humidity throughout the year; in fact, it can not stand the summer drought and likes exposures mezzaombra and higher elevations. It is mostly found in areas protected from direct sunlight as deep valleys and slopes facing north. Mature in autumn , from October to December, in deciduous forests, mainly on clay soils or rich in humus. It grows on the same places of the summer truffle.
The Black Truffle, scientific name also Tuber melanosporum Vitt – meaning “black spores.” is consider the most preciuos black truffle in the world from a economic and culinary point of view. It has a rounded shape, the size of which may vary from those of a hazelnut to those of a large potato. This truffle is characterized by a rough black bark dotted with small warts, and a black – purple flesh, streaked with thin white veins exposed to the air become reddish, and in cooking tend to black. The prized black truffle stands out for its delicate aroma and pleasant and distinct flavor, almost sweet, which is why it is often called “sweet black truffle.”