Truffles are called black gold or diamonds and are favourite food of Gods, kings and pigs.
Truffles are known as the children of God.
A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus Tuber.
Truffles definitely belong to gourmet delicacies, but not everyone tastes them good for the first time. One research suggests that as many as 50 percent of people don’t find the smell or taste of truffles to be attractive. Chefs say, that you have to eat a lot of truffles and then they’ll catch you. Among the greatest truffle lovers belonged king Luis XIV of France, the Italian composer Rossini or King Edward VII of England. It did not take long, and we are true truffle lovers :).
HISTORY
In the Middle Ages, many truffles were often cooked in red wine and then consumed. However, truffles did not have such a high price in the Middle Ages, because they were considered a devil’s work as they grew underground. Even later it was not easy for them. It was equally hard to get truffles in the Czech Republic in the times of communism. The truffles were thought to be bourgeois revelry and could not be obtained.
However, truffles can be cultivated. As early as 1808, attempts to cultivate truffles, known in French as trufficulture, were successful. People had long observed that truffles were growing among the roots of certain trees, and in 1808, Joseph Talon, from Apt (département of Vaucluse) in southern France, had the idea of transplanting some seedlings that he had collected at the foot of oak trees known to host truffles in their root system
The first black truffles (Tuber melanosporum) to be produced in the Southern Hemisphere were harvested in Gisborne, New Zealand, in 1993.
New Zealand’s first burgundy truffle was found in July 2012 at a Waipara truffle farm. It weighed 330 g and was found by the farm owner’s beagle.
In 1999, the first Australian truffles were harvested in Tasmania, the result of eight years of work. Trees were inoculated with the truffle fungus in the hope of creating a local truffle industry. Their success and the value of the resulting truffles has encouraged a small industry to develop. A Western Australian venture, The Truffle and Wine Company, had its first harvest in 2004, and in 2005 they unearthed a 1-kilogram (2-pound-3-ounce) truffle. In 2008, an estimated 600 kilograms (1,300 pounds) of truffles were removed from the rich ground of Manjimup. Each year, the company has expanded its production, moving into the colder regions of Victoria and New South Wales.
In June 2010, Tasmanian growers harvested Australia’s largest truffle from their property at Myrtle Bank, near Launceston. It weighed in at 1.084 kg (2 lb 6 1⁄4 oz) and was valued at about A$1,500 per kg
FOR MORE INFO: https://en.wikipedia.org/wiki/Truffle#Cultivation