Truffles were known to the ancient Greeks and Romans. They have never lost their revered position among the world’s chefs and gastronomes. To some, they are the Aphrodisiac. To everyone, they have a supreme flavour and an unrivalled ability to stimulate appetite. This last quality makes Truffles an ideal accompaniment to even the simplest of dishes.
Truffle gathering remains an ancient art, practised by a selected few in the regions of Provencal and Perigord France and accounting for 45%, in Italy for 35% and Spain yielding 20%. Even in years when conditions are quite perfect, only small quantities of these ‘Black Diamonds’ are unearthed.
Black Winter Perigord Truffles (Tuber Melanosporum) are the most refined and are harvested between December and February. The delicate search is traditionally carried out by specially trained dogs which, in reward for each find, are themselves treated to a “Snuffle of Truffle”.