Truffles
The history of truffles is older than one would think. In 3000 BC, truffles were already a sought-after, expensive victual. They were the favorite dish of the Pharaoh Cheops.
The Romans considered truffles to be one of the most luxurious culinary delights and served them as an unbelievable delicacy at their banquets. Roman truffle recipes were found which date back to the first century B.C. Even in those times, truffles were affordable only by the upper classes.
In the Middle-Ages, the church regarded the truffle as dangerous, even devilish, because of its seductive appeal. Thus truffles were banned from kitchens for a long time. They reappeared in the 13 C, and soon genuine black and white truffles were spoken of. In the Renaissance, these truffles were traded at high prices providing information on the degree of wealth at any given period. From the Renaissance onwards, truffles are mentioned in the records, not infrequently in relation to the Popes. Even Lucrezia Borgia and Caterina dei Medici became addicted to the truffle.
There are 5 main truffle species which are known for their culinary value (Winter Black Truffles, Summer Black Truffles, Burgundy Truffles, Winter White Truffles and Spring White Truffles). All these varieties except the Winter White are grown at Red Hill Truffles. No one has succesful cultivated the Winter White Truffle anywhere in the world.
Winter Black Truffle
Winter Black Truffles, tuber melanosporum vittadini, are the most revered black truffles. Known to many as the Périgord Black Truffle named after the Périgord region of France and in Italy as Tartufo Nero. These truffles are native to Spain, France, and Italy. More recently, they have become available in Australia with late May to Early September season, correlating to the southern hemisphere winter season.
Appearance: Black with polygonal warts on the reticulum. The inside gleba is black in color with thin whitish fine veins.
Palate: Winter Black Truffles have an earthy, nutty flavor with hints of sweetness. These have a robust aroma more than any of the other black truffles.
Summer Black Truffle
Summer Black Truffles, tuber aestivum vittadini, are one of the highly-prized truffles used in cuisine around the world. Summer truffles grow mostly in the lime-rich soil of the Mediterranean region of Europe. However, they are the most common and widespread truffle throughout Europe, making them more affordable. In Australia, Summer Black Truffles are harvested from mid to late November through to February.
Appearance: black pyramidal warts on the reticulum which are larger with a less pronounced height than the Burgundy Truffle. The inside gleba is golden to light brown, typically lighter in color than the Burgundy Truffle or other black truffles, and it has white veins throughout.
Palate: Summer Black Truffles have an earthy, nutty flavor which is less intense than some of the more expensive truffles. Early in the season, they will have less odor, and as the season progresses, the aroma and flavor will become much more pronounced.
Burgundy Truffle
Burgundy Truffles, tuber uncinatum chatin or Autumn Black Truffles, are one of the highly-prized truffles used in cuisine around the world. Although genetically the same as Summer Black Truffles, they are a second fruiting of the Summer Black Truffle. In Australia, Burgundy Truffles are harvested from February to sometime into April. The Burgundy truffle has difficulty withstanding the high summer heat. This is why, compared to the Winter Black Truffle, it grows in less hot regions or at higher altitudes. They command a higher price point due to their stronger aroma and flavor.
Appearance: Brown to black pyramidal warts on the reticulum which are smaller and more pronounced in height than the Summer Black Truffle. The inside gleba is brown and darker in color than the Summer Black Truffle with thin white veins throughout.
Palate: Burgundy Truffles have an earthy, hazelnut flavor which is more intense than that of the Summer Black Truffles.
Winter White Truffle
White Truffles, tuber magnatum pico, are the most expensive truffle in the world. Other common names include Italian White Truffles, Tartufo Bianco or Alba White Truffles, which refers to the town of Alba where these truffles can be found, or they can sometimes be referred to as Winter White Truffles. These grow naturally in Italy, and they have been found in other countries bordering the Adriatic Sea.
Appearance: These range in color from a pale yellow to brown and even greenish color, and they tend to have brownish, rusty color spots. The inside gleba ranges from a pale yellow to hazel or brown in color and has fine white veins throughout.
Palate: These truffles have a very pronounced flavor often described as garlicky with hints of fermented cheese and a methane aroma. The aroma is strong, pronounced, and musky.
Spring White Truffle
Spring White Truffles, tuber borchii vittadini, are similar to White Truffles. These truffles are commonly known as Whitish Truffles, Spring White Truffles, or Bianchetti Truffles. They are found throughout Italy and other parts of Europe. Bianchetto Truffles have an excellent culinary value which has largely been undervalued until recently. In Australia, they are harvested from late July through to September.
Appearance: Similar to the White Truffle, but they are darker and more brownish in color as they mature. They have rusty brown, reddish spots. The gleba is reddish brown to brown with wider white veins throughout.
Palate: Spring White Truffles are largely described as similar to white truffles, yet with a more pronounced garlicky flavor.