Bianco & Nero 2008

The truffle is an edible fungus in the genus Tuber. They grow underground often as deep as five or six inches and live in symbiosis with the roots of certain trees. They are most likely to be found near hazel, lime, oak, chestnut and beech trees.

The subterranean delicacy loves humidity as well as chalky and loamy soil with a high pH level. The fleshy inner mass is known as gleba; the skin around the fruit is known as peridium.

Although attempts have been made to cultivate truffles, the majority are still found wild with the help of specially trained dogs. The traditional truffle pigs are no longer on duty since the risk of truffles being damaged. There are more than 200 species of truffles growing all over the world, however, most of them are inedible and only two of them belong to the premium league: the black truffle and the white truffle.

The black truffle is also called Tuber melanosporum, Perigordtruffle or Norciatruffle. The season for the black diamond begins in mid-November and lasts until March. Black truffles live in symbiosis with oak, hazel and broom trees. They are roughly spherical, with a nubby, cracked surface. When mature, the black truffle is of the size of a nut or a fist. The pulp of the truffle is purplish-black and streaked with white veins. Its fine-grained texture is reminiscent of parmesan. The scent is slightly sweet and they have an earthy aroma and nutty taste.

The best known white truffle is the Tuber magantum pico, also known as Truffle of Alba or Piedmont. The queen of the truffles matures between October and December. The extraordinary fungus is round in shape and can reach the size of an apple. The colour of the pulp varies according to the type of tree the truffle grows in symbiosis with. So the firm flesh can be almost white, brownish or reddish with white marbling. They have a smooth and tan-coloured outer skin. The white truffle’s fragrance is more intense than of its black sibling. Its subtle taste can be described as a mixture of garlic, honey and flowers.

Succumb to this culinary temptation and celebrate this mysterious delicacy with us!

The octave of passion
on
Wednesday 12 November & Friday, 21 November