There are three types of truffles:
- Black truffle
- Summer or Burgundy truffle
- White truffle
Black truffle
Black Périgord truffle, cross-section
The black truffle or black Périgord truffle (Tuber melanosporum), the second-most commercially valuable species, is named after the Périgord region in France. Black truffles associate with oaks, hazelnut, cherry, and other deciduous trees and are harvested in late autumn and winter. The genome sequence of the black truffle was published in March 2010.
Summer or burgundy truffle
Summer truffles in a shop in Rome
The black summer truffle (Tuber aestivum) is found across Europe and is prized for its culinary value. Burgundy truffles (designated Tuber uncinatum, but the same species) are harvested in autumn until December and have aromatic flesh of a darker colour. These associate with various trees and shrubs.
White truffle
White truffle washed and corner cut to show interior.
Tuber magnatum, the high-value white truffle or trifola d’Alba Madonna (“Truffle of the White Madonna” in Italian) is found mainly in the Langhe and Montferrat areas of the Piedmont region in northern Italy, and most famously, in the countryside around the cities of Alba and Asti. A large percentage of Italy’s white truffles also come from Molise.
Whitish truffle
The “whitish truffle” (Tuber borchii) is a similar species found in Tuscany, Abruzzo, Romagna, Umbria, the Marche, and Molise. It is not as aromatic as those from Piedmont, although those from Città di Castello come quite close.
Geopora species
Geopora spp. are important ectomycorrhizal partners of trees in woodlands and forests throughout the world. Pinus edulis, a widespread pine species of the Southwest US, is dependent on Geopora for nutrient and water acquisition in arid environments. Like other truffle fungi, Geopora produces subterranean sporocarps as a means of sexual reproduction. Geopora cooperi, also known as pine truffle or fuzzy truffle, is an edible species of this genus.[1]
Other species
A less common truffle is “garlic truffle” (Tuber macrosporum).
In the U.S. Pacific Northwest, several species of truffle are harvested both recreationally and commercially, most notably, the Leucangium carthusianum, Oregon black truffle; Tuber gibbosum, Oregon spring white truffle; and Tuber oregonense, the Oregon winter white truffle. Kalapuya brunnea, the Oregon brown truffle, has also been commercially harvested and is of culinary note.
The pecan truffle (Tuber lyonii) syn. texense is found in the Southern United States, usually associated with pecan trees. Chefs who have experimented with them agree “they are very good and have potential as a food commodity”. Although pecan farmers used to find them along with pecans and discard them, considering them a nuisance, they sell for about $160 a pound and have been used in some gourmet restaurants.
PRESERVATION OF TRUFFLES
It is important to wash truffles from clay carefully every time. There is no need to peel them. We only cut off the very soft parts. What may happen is that white mold appears on the surface of truffles while preserving them in the fridge. It is not a problem. Clean the mold on the truffles with a brush and cold water. Then you can eat the truffles without any problems. Don´t eat too soft truffles from which the fluid flows out.
Dried truffles can be stored in the fridge on a paper napkin or rice that absorbs excessive moisture. Another way to store truffles is freezing, but then truffles will lose a lot of their flavour, lose their structure and cannot be sliced thinly. In order to partially eliminate this effect, wrap truffles in a plastic bag and chill in a jar. The second way to keep the flavour is to freeze truffles in olive oil or goose lard. After defrosting, it is possible to use oil and lard for flavouring.
Secret tip!
Put truffles into a jar together with fresh raw eggs in their shells in the refrigerator, which will then become saturated with truffle fragrance through the shells.
FOR MORE INFO: https://en.wikipedia.org/wiki/Truffle#Cultivation