is the scientific name of the European black truffle
these countries produce more than 100 tons per year and give work to more than 10,000 truffle producers?
is a powerful and delicate food flavoring within everyone’s reach.
is produced sustainably and responsibly in Europe.
are priced up to 20 times lower than European black truffle.
…is collected with the help of trained dogs.
is a seasonal product that occurs between November and March in Europe.
Mature fresh black truffle contains more than 100 aromatic compounds whose combination and proportions is an inimitable dining experience.
is produced in landscapes of great beauty and contemplating truffle hunting is a unique experience.
has great gastronomic value that pairs very well and enhances many foods.
...knowing the scientific name is very important to differentiate it from other truffle species of very similar appearance and lower value?
...France, Spain, and Italy are the main producers of black truffle?
...with a small black truffle you can aromatize eggs for more than 100 people?
...90% of truffle producers are smallholders who respect the environment and stablish populations in their rural environment?
...some truffle species have a great resemblance to black truffle and that differentiating them requires the work of experts?
...truffle dogs allow truffle producers to extract truffles at their right ripening point?
...ripe fresh truffle is the best way to enjoy all its authentic aromas?
...there are added aromas used in the agri-food industry that try to mimic the aroma of truffle but do not come from truffle?
...there are specific tourist products to learn the truffle culture in rural producing territories?
...there are specialized restaurants that offer seasonal menus focused on black truffle and free of added aromas?