Nature
Truffles
The Truffles are a symbiotic fungus, eatable, with an exceptional taste that grow on the roots of some species of trees, which formed through symbiosis, specific organs called Mycorrhiza.
The Truffle is the product of a symbiotic association between a Party and a root vegetable.
Through the Mycorrhize the Truffle exchange food and nutrition.
It usually occurs in spring between April and June. At first develop as a small bucket whose sides will heal and will form a tuber. Then the body develops from this whole black truffle, wrapped in a crust with small warts or scales that, while protective role, contributes to breathing and feeding tuber.
There is something about the nature of truffles that have captivated people for over a thousand years. Perhaps it is the dazzling, irresistible aroma that continues to draw generation after generation to this delicacy. The history of these black pearls of the Earth is often filled with mystery, superstition and, at one time, damnation.
The Truffle is the product of a symbiotic association between a Party and a root vegetable.
Through the Mycorrhize the Truffle exchange food and nutrition.
It usually occurs in spring between April and June. At first develop as a small bucket whose sides will heal and will form a tuber. Then the body develops from this whole black truffle, wrapped in a crust with small warts or scales that, while protective role, contributes to breathing and feeding tuber.
There is something about the nature of truffles that have captivated people for over a thousand years. Perhaps it is the dazzling, irresistible aroma that continues to draw generation after generation to this delicacy. The history of these black pearls of the Earth is often filled with mystery, superstition and, at one time, damnation.
This subterranean mushroom is found within the living roots of chestnut, oak, hazel, and beech trees. The word truffle comes from the Latin word “tuber”, which means outgrowth. It dates back to as early as the ancient Egyptians, who held truffles in high esteem and ate them coated in goose fat. A myth surrounded this gourmet entrée when people believed they came from the ground after lightening struck the Earth. According to a legend, a farmer spotted his pig digging at the root of a tree, eating the mushrooms that it found. Upon seeing that the pig remained healthy, the farmer tried the mushrooms himself. Afterwards, his inability to have a child with his wife resulted in them having thirteen children. Many soon felt that there was a supernatural quality to t ruffles, and saw them as God’s gift to humanity. The Greeks and Romans used them for therapeutic purposes, feeling that they gave eternal health to the body and soul. Truffles were also seen has having exotic qualities in its aroma and flavor, making it more popular among the noble classes.
The Mysterious World of Truffle
Throughout the middle Ages, truffles virtually disappeared from sight. This is because at one time, the church felt that because of their exotic aroma, truffles were the creation of the devil. They were sometimes known as the “witch’s fares”, and for centuries, few people ate or sold them. During the Renaissance, truffles made a comeback through the reign of Louis XIV, who not only saved them from obscurity, but also pushed them into the forefront of one of Europe’s most respected dish. The king was fascinated by the nature of truffles and set out to cultivate them, which proved to be unsuccessful.
By the mid-1800s, the truffle experienced its largest production to date. Over 2,000 tons of truffles appeared throughout Europe. This age of abundance and wealth did not last long. After World War I, many of the rural lands were destroyed and the growth of truffles lowered dramatically. It reached its lowest by the 1960s, producing less than 400 tons. Recently, the production of truffles has once again risen. Scientists throughout Europe have been trying to understand how such mushrooms can be produced and have tried to grow their own truffles.
As a comparison, if the animal products, caviar is placed first, then the products of vegetable origin, truffles can occupy the same place.
In the culinary world truffles are known as the “diamonds “, truffles are prized all over the world for their interesting flavor and particularly aroma . Because the truffles breeding/growing season is short , makes truffles more valuable and causing farmers across Italy and France to go into a truffle frenzy to find these delicious tubers. In France the most famous is the black truffle, or the Perigord Truffle, while Italy has been culinary blessed with the white truffle, also known the Piedmont or Alba Truffle
In France, truffles are also called by connoisseurs "pearls of the earth", or diamond black
Under DEX, truffles are edible, culture, blackish-purple, in the form of potatoes, which grow in the ground. The truffles are fungi mycorrhiza (fungus and rhiza mykes = = root).
Price truffles
It is worth mentioning that exaggerate their weight in gold. In Depending on the species, season, size and price point is about. $ 900 / g or 453 pounds that is 2,000 euro / kg.
At auction in Hong Kong sold a copy of 1.2 kg with 95,000 euros and another 1.5 kg with 125,000 euro.
At auction in Hong Kong sold a copy of 1.2 kg with 95,000 euros and another 1.5 kg with 125,000 euro.
Truffles in the world
There are hundreds of species of truffles, but the fruiting body of some (mostly in the genus 'Tuber') are highly prized as a food. The 18th-century French gastronome Brillat-Savarin called these truffles "the diamond of the kitchen". Edible truffles are held in high esteem in French, Spanish, northern Italian and Croatian cooking, as well as in international haute cuisine.
The genome sequence of the Périgord black truffle was published in March 2010.
Tuber aestivum
Tuber bituminatum
Tuber bonnetii
Tuber borchii
Tuber brumale
Tuber gibbosum
Tuber macrosporum
Tuber maculatum
Tuber magnatum
Tuber melanosporum
Tuber mesentericum
Tuber nitidum
Tuber puberulum
Tuber rapaeodorum
Tuber rufum
Tuber scleroneuron
Tuber separans
Tuber sinense
The genome sequence of the Périgord black truffle was published in March 2010.
Tuber aestivum
Tuber bituminatum
Tuber bonnetii
Tuber borchii
Tuber brumale
Tuber gibbosum
Tuber macrosporum
Tuber maculatum
Tuber magnatum
Tuber melanosporum
Tuber mesentericum
Tuber nitidum
Tuber puberulum
Tuber rapaeodorum
Tuber rufum
Tuber scleroneuron
Tuber separans
Tuber sinense
The first mention of truffles appears in the inscriptions of the neo-Sumerians regarding their Amorite enemy's eating habits (Third Dynasty of Ur, 20th century) and later in writings of Theophrastus in the fourth century BC. In classical times, their origins were a mystery that challenged many; Plutarch and others thought them to be the result of lightning, warmth and water in the soil, while Juvenal thought thunder and rain to be instrumental in their origin. Cicero deemed them children of the earth, while Dioscorides thought they were tuberous roots.
Italy in the Classical period produced three kinds of truffles: the Tuber melanosporum, the Tuber magnificanus and the Tuber magnatum. The Romans, however, only used the terfez (Terfezia bouderi), a fungus of similar appearance, which the Romans called truffles, and which is sometimes called "desert truffle". Terfez used in Rome came from Lesbos, Carthage, and especially Libya, where the coastal climate was less dry in ancient times. Their substance is pale, tinged with rose. Unlike truffles, terfez have no taste of their own. The Romans used the terfez as a carrier of flavor, because the terfez have the property to absorb surrounding flavors. Indeed, Roman cuisine used many spices and flavors, and terfez were perfect in that context.
Truffles in Romania
In Romania truffles are found in hilly and mountainous with deciduous and pine forests and are sold at home and abroad especially in Italy, Spain, black truffle and a white summer truffle. In Romania grow several varieties of white and black truffles
The main varieties of truffles found in Romania
Tuber magnatum Pico - Truffle white summer truffle
It has a spherical shape, with many making it irregular groove. Outer surface is smooth and velvety. Ocher color varies from pale to dark beige or green. The interior or "Glebe" is clear, dirty white and yellow with white veins. Pleasant scent and flavor, very different than other truffles garlic makes this truffle species is unique. Live in symbiosis with oak, lime, poplar and willow, and rarely can be found among other white truffles. Truffle grows and develops in special soil and climatic conditions: the earth must be soft and moist most of the time of year, should have calcium needs good air circulation. It is therefore obvious that not all soils have these characteristics and environmental factors make the white truffle is a rare fruit. Harvesting period lasts from September until December.
Tuber aestivum Vitt - Summer Truffle
Truffle summer known as the black summer truffle has an irregular shape with pyramidal warts, brown. On the outside is brown or blackish and inside ribs is rife with white-gray or yellowish white. Its intense flavor and grows in sandy and clay soil of the forest area. You can easily find in the forests of hornbeam, beech, lime, hazel and oak which grows in symbiosis with their roots. It can be appreciated and a truffle harvest in July until September.
Tuber Bruma - Winter Truffle
Are smaller than other truffles and an odor to them. The exterior is smoother than the other black truffles, dark brown or black color is blue. The interior is lighter in color: gray-white ash up. It is found in the same places as the black summer truffle, the optimal harvesting period is from mid November until March.
Tuber Macrosporum - Truffle large spore
It is a Truffle appreciated, but is rarely encountered a pretentious Truffle to climate and soil conditions. Has a fragrance similar to that of white truffle, and the exterior is reddish brown. The best time to harvest is from October until December.
Tuber Mesentericum
It is very similar to a truffle black truffle summer but is distinguished by its intense smell of phenol. The surface is dark, with warts and is consistent and whitish inside. Grown in symbiosis with oak and hazel. The best time to harvest is from October to December.
Choiromyces meandriformis – Pork Truffle
It has a very strong smell and can reach a weight of 650g. It is sometimes found in surface soil and can be found even without dogs. The best time to harvest is from June to October.
Breeding
Truffles almost any fungus that reproduces by spores. Spores are spread by insects, animals and water. Mycorrhiza spores make up the various plants, such as oak, poplar, lime and hazel. This is beneficial symbiosis is beneficial for both sides because the fungus helps the tree absorb minerals sub site, and the fungus receives nutrients from the tree resulting from the process of assimilation.
A similar symbiosis can be observed in beans and where beans help fix nitrogen in maize roots as small "bags" like the root ball attached.
A similar symbiosis can be observed in beans and where beans help fix nitrogen in maize roots as small "bags" like the root ball attached.
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