Italian or Australian or Chilean winter black truffle
Taste
The truffles of Perigord they vary widely in size and shape, and each truffle will have a unique appearance. The mushrooms are typically molded from stones in the ground and generally reach up to ten centimeters in diameter with a rounded, lumpy, lopsided exterior. The surface of the nose varies in color from black-brown to dark brown to gray-black and is textured, covered with many small bumps, bumps and fissures. Under the surface, the flesh is spongy, black and smooth, marbled with white veins. Perigord truffles have a pungent, musky aroma that is likened to a combination of garlic, undergrowth, nuts and cocoa. The truffle flesh contains a robust, subtly sweet, savory and earthy flavor with notes of pepper, mushroom, mint and hazelnut.
Seasons
The truffles of Perigord they are available in winter through early spring.
Current facts
Perigord truffles, botanically classified as Tuber melanosporum, are an extremely rare mushroom belonging to the Tuberaceae family. Black truffles are native to Southern Europe, have been growing naturally for thousands of years and are found underground mainly near the roots of oak and hazel, sometimes near birch, poplar and chestnut trees in selected forests. Perigord truffles take years to fully develop and are only suitable for temperate regions with a specific terroir. In forests, edible mushrooms cannot be easily detected above ground, but once harvested from the earth, they carry an unmistakable robust scent and provide rich, earthy flavors in culinary dishes. Perigord truffles are considered one of the finest and most sophisticated flavors used by chefs. Truffles are not widely available, contributing to their luxurious and exclusive nature, and the mushroom imparts an earthy, full umami flavor suitable for a wide variety of creamy, rich and hearty preparations. Perigord truffles are also known throughout Europe as black winter truffles, black French truffles, Norcia truffles and black diamond truffles and are sold in limited quantities worldwide.
Nutritional value
Perigord truffles are a source of antioxidants that help protect the body from cellular damage and contain vitamin C to strengthen the immune system and reduce inflammation. Truffles also provide fiber, calcium, phosphorus, iron, manganese and magnesium.
Applications
Perigord truffles are best used sparingly in raw or slightly warmed applications, typically shaved, grated, flaked or thinly sliced. The umami flavor and aroma of truffles complement dishes with fats, rich elements, wine or cream based sauces, oils and neutral ingredients such as potatoes, rice and pasta. Truffles must be cleaned before use and brushing or scrubbing the surface is recommended rather than rinsing under water as moisture will cause the fungus to rot. Once cleaned, Perigord truffles can be minced fresh as a finishing topping on pastas, roasted meats, soups and eggs, or they can be thinly sliced under the skin of poultry or turkey and cooked to impart an earthy flavour. Perigord truffles can also be stirred into sauces for added flavour, folded into butter, cooked with sugar and frozen into ice cream or infused in oils and honey. In France, flaky Perigord truffles are doused in butter and salt and served on fresh bread as a decadent appetizer or side dish. It's important to note that cooking Perigord truffles will intensify their flavor and aroma, and a small slice of truffle goes a long way in culinary dishes. Perigord truffles pair well with flavorings such as garlic, shallots and onions, herbs such as tarragon, basil and rocket, seafood such as scallops, lobster and fish, meats including beef, turkey, poultry, venison, pork and duck, cheeses such as goat, parmesan, fontina, chevre and gouda and vegetables such as celeriac, potatoes and leeks. Fresh Perigord truffles will keep for up to a week when wrapped in a paper towel or moisture-absorbent cloth and stored in a sealed container in the cooler drawer of the refrigerator. It's important to note that the truffle should stay dry for the best quality and flavor. If storing for more than a couple of days, replace the paper towels regularly to avoid moisture buildup as the fungus will naturally release moisture during storage. Perigord truffles can also be wrapped in foil, placed in a freezer bag and frozen for 1-3 months.
Ethnic/cultural information
Perigord truffles are named after Perigord, France, a truffle growing region within the Dordogne, one of the country's largest departments, known for its picturesque landscapes, truffles and castles. During the truffle season, the residents of Perigord host tourist events focused on the Perigord truffle. Visitors can tour truffle farms and learn about the terroir, growth cycle and process of harvesting truffles using expertly trained dogs that can smell the mushroom, a method that has been used since the XNUMXth century. Tourists can also witness truffle theme.Taste
Australian winter black truffles vary widely in size and shape, depending on growing conditions, and generally average 2 to 7 centimeters in diameter. Truffles are typically molded from stones in the ground, creating a rounded, lumpy, lopsided exterior. The surface of the truffle varies in color from black-brown to dark brown to gray-black and has a grainy texture, covered with many small protrusions, bumps and fissures. Beneath the surface, the flesh is firm, spongy, dense, and smooth with black, dark purple hues marbled by white veins. Australian black winter truffles have a robust, musky aroma that is likened to a combination of garlic, forest floor, nuts and chocolate. The truffle flesh contains a strong, subtly sweet, savory and earthy flavor with notes of pepper, mushrooms, mint and hazelnut.
Seasons
I black winter truffles Aussies are available during the Southern Hemisphere winter, which coincides with the Northern Hemisphere summer.
Current facts
The Australian black winter truffle, botanically classified as Tuber melanosporum, is a rare mushroom belonging to the Tuberaceae family. Black truffles were created in the late XNUMXth century from trees inoculated with spores of the famous Perigord black truffle, an ancient variety native to southern Europe. Perigord truffles have been growing naturally for thousands of years and are found underground, mainly near the roots of oak and hazel trees. Australian black winter truffles are nearly identical in flavor and texture to the European Perigord truffle, with only slight terroir-developed flavor differences. Australia was one of the first countries in the southern hemisphere to cultivate black truffles and was selected for its mild winter climate. The country is currently one of the fastest growing sites for truffle production and Australian black winter truffles are harvested during the winter season, filling the gap in the European truffle market. Australian black winter truffles are mainly exported to Europe, Asia and North America and supply truffles to chefs all year round. There is also a small domestic market growing as more Australians are becoming familiar with the precious ingredient.
Nutritional value
Australian black winter truffles are a source of antioxidants to protect the body from free radical cellular damage and contain vitamin C to strengthen the immune system by reducing inflammation. Truffles also provide fiber to stimulate digestion, calcium to protect bones and teeth, and smaller amounts of vitamins A and K, phosphorus, iron, manganese and magnesium.
Applications
Australian black winter truffles have an unmistakable, robust fragrance and provide rich, earthy, umami-filled flavors suitable for a wide variety of culinary preparations. Truffles are used sparingly in raw or lightly heated applications, typically shaved, grated, slivered, or thinly sliced, and their flavor shines brightly in cream-based sauces, fatty oils, and neutral starchy dishes such as rice, pasta, and potatoes. Australian winter black truffles can be sliced into omelettes, pizza, pasta, soups and lobster rolls, layered in burgers, grated into hearty dips and salsas, or mixed into mashed potatoes and macaroni and cheese dishes. Truffles can also be sliced thin and placed under the skin of poultry or turkey, cooked to impart an earthy flavor, or they can be incorporated into crème brulee, ice cream, custard, and other savory desserts. It's important to note that cooking Australian black winter truffles will intensify their flavor and aroma, and a small slice of truffle goes a long way in culinary dishes. Australian black winter truffles can also be infused in oils and honey, used to flavor liqueurs, or folded into butter and frozen for extended use. Australian black winter truffles pair well with herbs such as tarragon, basil, parsley and oregano, mushrooms, root vegetables, green beans, flavorings such as garlic, shallots and onions, seafood, meats including beef, turkey, poultry, game, pork and duck, and cheeses like goat, parmesan, fontina, chevre, and gouda. Fresh Australian black winter truffles will keep up to a week when wrapped in a paper towel or moisture-absorbent cloth and stored in a sealed container in the crisper drawer of the refrigerator. The truffle should stay dry for the best quality and flavor. If storing for more than a couple of days, replace the paper towels regularly to avoid moisture buildup as the fungus will naturally release moisture during storage.
Ethnic/cultural information
The use of black truffles in Australian gastronomy is still relatively new and is slowly increasing as more consumers and chefs are educated about the purpose of truffles in culinary dishes and flavor profile. In 2020, as lockdowns were imposed due to the coronavirus pandemic, many truffle farms across Australia saw a sharp increase in domestic truffle sales.
