Not only a gastronomic experience, a special ingredient, but also an aphrodisiac that increases desire. There are countless stories about the wonders of truffles, and there are no distortions, because they are undoubtedly special.
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What is a truffle?
A symbiotic fungus that interacts with the host plant, which is actually a collective name for many types of subterranean fungi. It lives with the roots of forest trees, forming a root relationship with them to obtain nutrients. They form their irregularly shaped, tuber-like fruiting bodies eight to ten centimetres below the surface of the earth, which is the world's Most valuable mushroom production. It has a spicy smell and taste, slightly reminiscent of garlic, but also something strange and difficult to define. is missing. This has made it one of the most valuable raw materials. There are several names for it, which are rather old-fashioned, such as trifla, gimgomba, dog's nose mushroom, trufola, expensive prickly pear, porcini mushroom, pig mushroom, carrot and the most famous is earth bread.
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Its gastronomic importance
It is a valuable mushroom in its use as a spice, with a taste perhaps like nothing else. It's like eating a fragrance, but the smell you smell with your tongue is not the same as the smell you smelled before. The aromatic composition of truffles depends to a large extent on the geographical origin of the mushroom, where it is grown and the degree of maturity of the fruiting body. The aroma can vary considerably depending on the development of the body and the time elapsed after harvesting.
Truffles have a piquant flavour and are extremely rich, penetrating and powerful, with aromas that are sensual. That is why they are not as raw material, but rather as a food seasoning. A few small slices are enough to turn an ordinary meal into a culinary experience. The truffle season starts in autumn and lasts practically all winter.
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The delicate raw material
Fresh truffles can be stored in the fridge for around 8-10 days, but there are rules. First, they should not be cleaned, let alone washed. They should be placed in hermetically sealed containers and preferably covered with paper towels. During storage, the paper towels should be replaced daily with fresh ones. If one wishes to store it for a longer period of time, it can be frozen, but it must be used within one hour after defrosting, otherwise it will lose its fragrance.
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Truffle culture in Hungary
It is also very widespread in our country. For centuries, it has been a tradition to collect and consume it. During the Austro-Hungarian Empire, it was a particularly important sector and trade flourished throughout Europe. Truffle soup was the favourite soup of the Austrian Emperor Franz Joseph and the King of Hungary, and Queen Maria Theresa's kitchen was always full of it. We are now one of the largest truffle-growing countries in Europe, along with France, Spain and Italy. It is an industry that generates serious economic benefits, which currently only manifests itself in private harvesting without public support.
The most common truffle, which smells of tar in summer, can be collected almost all year round, but does not actually smell of tar. In the autumn, you can find burgundy and sandy truffles, and in the winter, white truffles, also known as red truffles. We also have a speciality, the sand truffle, which is the only sweet-tasting variety that is a true Hungaricum.
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It has amazed many as a miracle cure
Although research has not yet proven that truffles have a stimulant effect, it is believed that they do. Legend has it that the mushroom is the mushroom that reinvigorates the deer in September and October before mating. Male red deer will dig up the forest floor and when they find this precious delicacy, they will go mad with desire for the female.
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- Giacomo Casanova before his amorous adventures, he often ate truffle stew. To this he attributed his extraordinary talent. And the famous Casanova sauce named after him is made with 30 grams of truffles.
- Alexandre Dumas Sr. writer says „truffles make ladies more tender, men more lovable.”
- Anthelme Brillat-Savarin, 18th century French chef, called it the „diamond of the kitchen”. It was a favourite love spice.
- Gioachino Rossini, a gourmet Italian composer, called truffles the „Mozart of mushrooms” because they could bring him closer to the hearts of ladies than music.
- Boosters The intense smell of fresh truffles in the Italian Piedmont region makes it illegal to transport them by public transport.
- In the Piedmont region Every autumn for 88 years, the town of Alba has hosted a two-month truffle festival. The most expensive pieces are sold at auction here.
- The most special truffle It was sold for HUF 36 million. It was bought by a restaurant owner.#
