types of truffles
Winter Black TruffleTuber Melanosporum; Tuber Brumale Vitt; Extra Melanosporum; Tuber Aestium Vitt; also Asian Tuber Indicum: Also known by the names of “Périgord Truffle” or “The Black Diamond of Provence”. It is harvested mainly in Italy, Spain, and France, where it grows under the shade of oaks, hazelnut, chestnut elm and poplar trees, typically from November to March, peaking in January and February. Contrary to popular misconceptions, no country’s truffle is superior to the other. Weather disparities between the different regions may produce a bigger crop in one country one year, but a smaller one the next. Fresh black truffles are by far the most highly sought-after variety of this mushroom, although they fetch extraordinarily high prices. The winter black truffle is actually more of grayish-brownish black on the outside, with white spidery veins on the inside that indicate maturity (the summer variety will be of a more brownish color, but are the same size). It weights typically between 2-3oz.
The Winter Black Truffle is highly sought after for its earthy, subtle aroma, and a taste once described as mixture of “chocolate and earth”.
Winter White TruffleTuber Magnatum Pico: This truffle is often called a “Piedmont Truffle” or the “White Truffle from Alba” or “Italian White Truffle”, which indicates where the truffle originates, not the species of fungi. The only difference between summer and winter white truffles is that one is harvested in the summer and the other in the winter. It’s pretty much straightforward. This truffle is celebrated for its garlicky flavor, reminiscent of shallots, and also an intense earthy and musky aroma. Fresh white truffles are not a pure white, but more of a yellowish color, with a smooth exterior. Although many people it an “Italian” truffle, because it is mainly found in Northern and Central Italy, especially Piedmont, Tuscany and Marches, you can also find white truffles in Croatia, as well as other parts of Europe.
The main disadvantage of Winter White truffles (or any white truffle for that matter) is that although their aroma is intense, it tends to fade pretty quickly, as opposed to black truffles, which are more subtle, but have a longer longevity. Truffles have gas trapped inside of them, which they release as they are cut or shaved open. Since white truffles have more of this gas, they release more gas, thus are more aromatic. So although intense at the beginning, the gas evaporates and dissipates when the truffle is cooked. Yet this is exactly why white truffles make a magnificent first impression, and why they are primarily used uncooked, mainly shaved or sliced over already prepared dishes, so that their aroma will waft and envelop the dish.