Truffle Experience: Season, its Types and Use

Truffle Experience: Season Types and Use. And how is the truffle dog trained? Black truffle: raw or cooked? And did you know that the truffle season lasts all year round?

Truffle hunting is a fascinating experience. Indeed the one with the summer truffle is more fun for two reasons: it is abundant compared to the white one, and above all, t is born less in-depth, about 30-40 cm, while the white reaches up to 80-100 cm. Among other things, the dog could also dig in the places where the truffle has already been picked, deceived by the persistence of its perfume. And here is always a bet. Even the most experienced truffle hunters need to understand the timing of its growth clearly. Sometimes months pass before it grows again in the same place, and at other times with wonder, we rediscover the “newborn” after a few days.

Truffle dogs are incredibly fascinating. They do it for fun. They are not wild boar, and they do not eat them. On the contrary, they are joyful; their prize is the biscuit. So why are they looking for truffles? The training starts with maternal weaning. Mother’s breasts are slightly sprinkled with truffle; naturally, they look for this flavour every time. When weaning is over, the truffle hunter prepares a small perforated ball with pieces of truffle inside and hides it at low depth in easily accessible places. And from there that his work-game is born.

Not all dogs are good at truffle hunting, and this is why truffle dogs are also highly-priced. However, most truffle hunters never separate from them, and it is comprehensible. A perfect symbiosis is between a dog and a seeker.

The moment of discovery is delicate and exciting. The skill of the truffle seeker is to allow the dog to dig but also to be careful not to reach the truffle: it could damage it with nails, and therefore he must stop his four-legged friend just before delicately carrying out the mission. And of course: biscuit!

If you plan your trip to Tuscany, cut out the time for this unforgettable Truffle Experience. The Savini family are historical seekers of this precious food and produce various truffle-based specialities.

The truffle period lasts all year. Each season has its typologies:

• March truffle (Tuber borchii Vitt)
• Summer truffle (Tuber aestivum Vitt)
• Tuber uncinatum
• Prized truffle (Tuber melanosporum Vitt)
• Winter truffle (Tuber brumale Vitt)

The White Truffle (Tuber magnatum Pico) is the most prized. Its value is defined based on the course of the season, size, compactness, and purity.

Among other things, the white truffle quickly loses its weight. Better not to wait too long to consume it, but I suppose it won’t be easy to resist. While the sensory difference between one truffle and another is also given by the type of tree under which it grows, perceptible strongly on the black one.

The preparation is also very different. The white must be consumed strictly raw: on a fried egg, egg pasta, risotto, or maybe on toasted bread with lard. In comparison, black expresses its characteristics at its best by inserting in cooking: meat galantine, creaming pasta dishes, and sauces for main courses – an infinity of uses. As I find some chefs disagree, a finely grated tasty black truffle never hurts.

Ah, a trick: keep the plate hot before serving (for example, in the microwave), and in this way, your dish will maintain the correct temperature until the end, allowing your truffle to express itself in the best way.

And since we started the white truffle season, the recipes will not be missing for both!

Discover some interesting pairings: CLICK HERE.

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