The truffle is a hypogeal mushroom extremely rare and valuable that belongs to the genus tuber. It grows underground, at the base of trees and shrubs, particularly under oaks and lindens. It is a food famous for its characteristic aroma and is known for being an inexhaustible reserve of beneficial properties. A valuable product, very good in the kitchen, used in many recipes for both first and second courses depending on its quality.
The numerous types of truffles
You have to be careful when talking about "truffles" as it is very generic, in fact there are some in nature different species, all different from each other. The most important are:
- White truffle, the most valuable, takes its name from the ocher color of the fruiting body, has an irregular shape and its harvest period is autumn;
- black truffle, characterized by its dark color both inside and outside, among the many varieties of truffle it is the most fragrant;
- The whitewash it has an amber color and a delicate scent, its size is generally small and it is harvested in spring;
- summer truffle it is a less valuable variety, it has a dark flaky rind and a white and variegated interior, the scent it gives off is not very intense;
- hooked truffle It has similar characteristics to the summer one but is found between September and December.
Health properties
It doesn't matter whether white, black or hooked: regardless of the specific variety, the truffle is a precious food for health. It is rich in natural antioxidants which make it a valid ally in the fight against free radicals and aging. In addition to boasting outstanding digestive properties, is rich in nutrients important for the body, such as magnesium, calcium, potassium, proteins, vitamins and mineral salts. Tasting truffles, therefore, is good for the whole body: from the cardiovascular system to the bones and also plays an important detoxifying function, useful for expelling harmful substances from the body. It's not all. According to some studies, among the infinite qualities of this prized mushroom there is no shortage of aphrodisiac ones.
The scent of truffles in the kitchen
A food with a thousand qualities, perfect even for embellishing the simplest dishes. It can be eaten both raw and cooked natural, except for the white truffle. The latter, in fact, is consumed exclusively raw and is delicious grated at the last moment on eggs, pasta or risotto. When cooked, however, in the form of cream or puree, it is excellent for flavoring meat or fish dishes.
The restaurant 'Gusto offers some specialties in which the unmistakable scent of good truffles stands out. Among the appetizers: courgette flower with truffle, an original proposal filled with sea bass and truffle on sour cream. As a first course: spaghetti alla guitar with truffle, specifically black truffle, with paired asparagus.
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