Where are black win­ter truf­fles found?

Taste & Flavors - - FLAVORS GARDEN -

au­thor, TV per­son­al­ity and pas­sion­ate gardener. Truf­fles are the fruit­ing body of a fun­gus. Like other va­ri­eties of truf­fles, the black win­ter truf­fles ( Tu­ber­me­lanospo­rum) grow from spores that live un­der­ground in a sym­bi­otic re­la­tion­ship with the root sys­tems of sev­eral tree species, in par­tic­u­lar oak and hazel, but also beech, birch and poplar. The fun­gus helps the tree ex­tract nu­tri­ents from the ground and the tree pro­vides the truf­fle fun­gus with car­bo­hy­drates to grow. Truf­fles are har­vested from Novem­ber to March and are at its peak of fla­vor in Jan­uary. This truf­fle is some­times called “Périg­ord” truf­fle, in ref­er­ence to a re­gion in the South­west of France where the finest black truf­fles grow. The ma­jor­ity of French black truf­fles are har­vested in the Vau­cluse depart­ment of Provence. They are also found in wood­lands in Spain and Italy. of the in­te­rior is one of the fac­tors that in­di­cates that a black truf­fle is fully ma­ture. The ex­te­rior is rough and un­even. The av­er­age size is 30 to 60 grams, about the size of a golf ball.

Win­ter truf­fles, or truffes noirs, are among the most highly re­garded prod­ucts in cui­sine. Their at­trac­tion can be par­tially at­trib­uted to their rar­ity, but taste, char­ac­ter­ized by a sub­tle aroma and an earthy fla­vor rem­i­nis­cent of a rich choco­late, has some­thing to do with it, too. A small amount goes a long way in adding an ex­quis­ite taste to your culinary ef­forts

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