A mushroom to discover with passion.
Appreciated by all, the truffle has preserved its mystery through the ages.
Known from antiquity, it was appreciated by the Greeks and Egyptians. Often associated with a luxury product, we forget that it is a fruit of the earth that first revealed itself to the poorest.
The Perigord truffle or tuber melanosporum, recognized throughout the world for its gustatory qualities, led to various beliefs and legends that nourish the collective imagination.
Do you know that it has been recognized as having aphrodisiac properties which have led to very serious scientific studies?
Perfume of truffle
A truffle is chosen in the nose. Its fragrance is intense and persistent in the mouth.
Fresh and raw, the truffle is crunchy and delicious. It should be cooked as little as possible. It goes very well with the simplest dishes: potatoes, pasta, eggs as the most elaborate: foie gras.
The black truffle or the white truffle of Périgord will treat your taste buds and those of your diners in scramble eggs, sauces or dessert.
Keep your truffles cold at 4 ° C in an airtight box, surrounded by paper towel, rice or eggs, for up to one week. But the more we keep them, the more their flavors and perfumes are lessened.
If you do not eat them quickly, but within 6 months, you can freeze them in vacuum pack to keep the aroma.
Do not hesitate to try them and to introduce them.
A timeless enigma…
Scientists have been interested in truffles since time immemorial. First created by the bite of a fly on the roots of trees according to some; their obeservations and knowledge evolved very quickly to achieve development for a fungus in symbiosis with a tree. The composition of the ground, the nature of its relationship with its host, the elements necessary for its growth, are all subjects of study that still captivate them today. And although its DNA sequencing was identified in April 2010, timid and mysterious, the truffle is not prepared to reveal all the secrets of its fruting. In Sorges, uncover some of them by visiting the ecomuseum and by walking along the path of a truffle farm, where a demonstration of truffle search with a dog can be proposed to you.
Some truffled recipes
There was a time when the truffle was eaten like any other mushroom. From the 2,5 kg of tubers needed for a truffled turkey, to a big truffle per person in the salad according to the Mazillle, the recipes of the beginning of the 20th century are the dreams of the current gastronomes.
Today, it is eaten in reasonable quantities in sauces, rizottos or purees, is used at about 8 to 15g per person in a meat, scrambled eggs or cooked under the hot ash.
For a simple and unprecedented dessert, think of mixing some tuber melanosporum in the custard and whites that will make up your iîes flottantes. They will only be better and will surprise all your guests.
Land of truffles
The limestone Causses of the Perigord are particularly favorable to the tuber melanosporum, called truffle of the Périgord.
Our winter markets, from December to February, are the privileged witnesses. If there are about a dozen controlled markets on the territory, those of Brantôme (Friday), Périgueux (Saturday), Sorges (Sunday) or Sainte-Alvère (Monday) are particularly appreciated. You will find hight- quality truffles, brushed and washed, incised and classified, which you can buy safely at the right price.
Come and meet trufficultors proud to share their know-how and passion with you. Taste fresh truffles in our award-winning markets, immerse yourself in the natural products and gastronomy of our beautiful Périgord.
