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Over the years, black truffles have been eaten to grain strength in battle, cure gout, and as an aphrodisiac. Truffle cultivation remains essentially empirical and small-scale:
truffles are neither sown nor planted. They spring up spontaneously
when the fungal spores encounter the rootlets of an oak tree (or
another symbiotic species) and form a mycorrhiza, which takes its
nutrients from the tree; the truffle itself is the fruiting body of the
fungus.
For gourmands world-wide, truffles are considered to be the rare diamonds of one’s kitchen. They impart their exquisite flavors to any dish and enhance the natural essence of the food which they accompany. During cooking, their aromas are further intensified. French Summer Black Truffles Whole - Tuber Melanosporum - by Guillot, France. Ingredients: Black Truffles ( Tuber Aestivum Vitt.), water, salt. Preserved, whole in water and salt. Net weight: ~1 oz/25-30 gr. 2 to 4 servings. Shelf Life Refrigerated: 5 to 7 days.
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