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TRUFFLE VARIETIES IN THE WORLD
BLACK TRUFFLE (TUBER MELANOSPORUM)
Of all of them, the jewel in the crown of gastronomy par excellence is the black winter truffle.
The main producer of black truffle is Spain, where it has traditionally grown wild in mountains. They are cultivated in limestone soils and require specific humidity and temperature conditions.
The harvesting season is usually between November and March, making it a highly sought-after seasonal ingredient.
The black truffle has a rough, black surface, with bumps that give it a distinctive appearance. Inside, its pulp is black with white veins. Its size varies but they are usually the size of a walnut.
The aroma of the black truffle is one of its most notable features. It has an intense, earthy smell. Its flavor is subtle but strong. It is often used in gourmet dishes, from pasta and risottos to eggs and meats.
Teruel: World exporter of black truffle
Why is the Teruel black truffle special?
The black truffle grows underground, under certain trees and plants. Teruel has an extreme Mediterranean climate. This means that it has hot but dry summers and cold winters, as well as periods of heavy rain. All this, together with the arid and limestone soils, typical of the area, make Teruel the perfect place for growing the best quality black truffles there are.
One town in particular where truffle culture is strongly rooted is Sarrión, where the best truffle in the world is grown.
The fresh black truffle has a unique flavour and aroma in the world. It is used in a wide variety of dishes, giving them a unique and exclusive touch, impossible to achieve with any other food. The Aragon truffle is the perfect seasoning for cheeses or sausages, but it is also the ideal accompaniment to stews and fresh salads.
white truffle (tuber magnatum)
The white truffle is also considered one of the most exclusive.
It is found mainly in Italy, especially in the Piedmont region.
The harvesting season runs from September to December, peaking in October and November.
Its exterior appearance is creamy and white on the inside. It is distinguished by a strong aroma and intense flavour, which makes it highly appreciated in gastronomy.
It is mainly used in fine dishes, such as risottos, pastas. It is often served raw, finally sliced on the dishes to preserve its aroma and flavour. It combines well with simple ingredients that do not overwhelm its flavour, such as fresh cheeses, olive oil, meats.
summer truffle (tuber aestevium)
The summer truffle is more common and less expensive.
It is found in several regions of Europe.
The harvesting season is from May to August, being most abundant in June and July.
This truffle has a light brown skin, with a white or light brown interior.
Its aroma is milder than that of black and white truffles and it has a subtle flavor.
It can be grated or sliced over pasta, salads or meats. Its lighter flavor allows it to be used in preparations where you do not want the flavor of the truffle to dominate, but rather to complement other ingredients.
oregon truffle (tuber oregonense)
This truffle is known as the Pacific black truffle and is native to the West Coast of the United States.
It grows in moist, well-drained soils.
Harvesting season is from November to March.
It has a dark brown or black skin, with the skin varying from light brown to a darker shade.
It has an earthy, slightly sweet aroma and a lighter, less intense flavor than European black truffles, making it interesting for a variety of preparations.
It is used in pastas, the production of truffle oils and butters. Its more subtle flavor allows it to blend well with other ingredients without dominating the dish.
bianchetto truffle (tuber borchii)
This truffle is also known as the spring truffle.
It is found in some parts of Europe, mainly in Italy.
The harvesting season runs from January to April, being most abundant in March.
It has a light-colored skin, with a white or creamy flesh.
Its aroma is strong and distinctive, it is stronger and spicier than that of the summer truffle.
It is used in dishes such as risottos or pastas. Due to its robust flavor it is recommended to use it in moderation so as not to overpower other ingredients. It combines perfectly with cheeses and oils.
Chinese truffle (tuber indicum)
This type of truffle is less recognized than the European ones.
It is mainly cultivated in Asia. It generally grows in soils that have a type of vegetation similar to that of European truffles.
The harvesting season is usually from December to March.
It has a dark brown skin, with a flesh that can be lighter compared to other truffles.
Its aroma is less intense and less complex than that of black and white truffles.
cellar truffle (tuber brumale)
This type of truffle is an underground fungus found in several regions of Europe.
The harvesting season is during winter and early spring.
Its exterior is dark, almost black, with a rough surface. The interior is light in color, with veins that can be white or cream.
It has a more subtle aroma than the black truffle and its flavor is earthy and somewhat spicy, with nuances that can be reminiscent of walnut and chocolate.
It is used in dishes that require a touch of that earthy flavor, such as pastas, risottos or some sauces.
desert truffle (tuber terfezia)
This type is a mushroom that grows in arid and semi-arid environments.
It grows primarily in regions such as North Africa, the Middle East, and some areas of the southwestern United States.
The harvesting season is usually in winter and spring, usually between December and April.
It has a light brown color and a rough texture.
Although not as aromatic as European truffles, desert truffles have a distinctive flavor that can be earthy and slightly sweet.
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