THE DIAMOND OF CUISINE

trufa negra - diamante de la cocina

The Black Truffle, Tuber Melanosporum, also known as the Périgord Truffle, is an appreciated fungus coming from Spain, France and Italy. Spain is responsible for the 40% Word production, most is exported.

For total organic cultivation, some very specific geological conditions for its development and weather are needed, mainly located on the East of Spain. Those terrains must be composed of limestone with a ph between 7.5 and 8.5, have an easy drainage, slight gradient and set on heights of from 800 metres up to 1200 or 1400 metres.

AN INCOMPARABLE AROMA AND FLAVOUR

plato trufa

The truffles grow underground, 20-30 centimetres deep, in symbioses with the roots of the trees, especially different kinds of oak and hazelnut. Provided with its characteristic black and violet colour as well as the white veins inside when ripe. It also has this intense aroma and exquisite flavour, which makes it highly appreciated, gastronomically speaking.

The gathering season is from the end of November until March and is still collected in the artisanal way with trained dogs.

Its high culinary value, along with its scarcity and the special growing conditions, the black truffle is known as “the black diamond” of cuisine. Every year, it reaches a quite high price in the market, fluctuating between 500€/Kg and 1.500€/kg,

Regarding its nutritional properties, the minerals stand out, vitamins and polyphenols that make it a perfect low-fat nutritional complement. Nevertheless, what it really is appreciated for is thanks to its organoleptic qualities making them so appreciated and its use distinguishes the best restaurants in the world.