Truffle Guide
Truffle Guide
What To Know About Truffles
To say that truffles are the knobby fruit of a fungus that attaches to tree roots is accurate, but it greatly understates the seductive allure of these highly prized, hard-to-find, fragrant tubers. More poetically, Jean Anthelme Brillat-Savarin, author of The Physiology of Taste (1825), called the truffle a diamond of the kitchen, noting “it can upon occasion make women tenderer and men more apt to love.”
Truffle Types
Variety | Region | Attributes | Season | Uses |
---|---|---|---|---|
Alba White Truffles | Piedmont, Italy | Widely regarded as the world’s finest truffle Intoxicating aroma, profound flavor | October-December | Always serve raw Shave over cooked dishes |
White Bianchetti Truffles | Piedmont, Italy | Smaller than Alba truffles with similar flavor | January-March | Always serve raw Shave over cooked dishes |
Perigord Black Winter Truffles | Europe | Considered the finest black truffle available Intense earthy aroma & robust flavor | December-March | Shave raw over cooked dishes Insert under poultry skin Embed slivers in roasts |
Black Winter Truffles | Australia | Perigord truffles cultivated from European spores Intense earthy aroma & robust flavor | Mid-June to mid-August | May be used raw or cooked |
Black Summer Truffles | Italy | Sweet, subtle, somewhat chocolate-y taste | May-August | May be used raw or cooked |
Black Fall Burgundy Truffles | France or Italy | Milder, nutty, mushroom-like flavor | November-February | May be used raw or cooked |
White Oregon Truffles | U.S. | More affordable than its European counterpart but less aromatic & complex Earthy flavor with garlic & nutmeg notes | November-January | Always serve raw |
Black Oregon Truffles | U.S. | More affordable than its European counterpart but less aromatic & complex Pungent, musky, pineapple flavor & aroma | Mid-December to mid-March | May be used raw or cooked |
Truffle Q & A
You decide. We suggest 5-7 grams of fresh truffle per dish per person (roughly 4-5 servings per ounce).
1 oz. of shaved truffles
A mandolin or a sharp knife will do the job but for shaving, a truffle slicer makes the best presentation.
Use a microplane grater for more even distribution.
Finely minced is best for cooking.
A soft brush is usually all that’s needed to clean truffles. Avoid using water. Use the tip of a paring knife to loosen dirt lodged in grooves.
Truffles are best consumed within a few days of being unearthed, so plan to use them right away. When storing, remember moisture is their enemy. Truffles should be removed from their packaging, patted dry, brushed clean, and stored in the fridge for up to 2-3 weeks. Here’s how:
Truffles will keep for about 6 months frozen, but their aroma will continue to decline over time. Freeze truffles individually in a zip-top bag with all the air squeezed out or use a vacuum sealer. (They can be consolidated into a single bag after freezing.) Some tips:
A Truffle Timeline
Enjoyed by the ancient Egyptians, Greeks & Romans
Banned by the medieval Catholic church
Revived in the Renaissance
Relished by 18th & 19th century nobility
Prized by modern gourmands