Unfortunately this truffle season is not going too well in one of Italy's main truffle regions - San Miniato in Pisa Province. It has not been raining for two months (actually while I am writing this we are actually getting some drops, which lets us hope for more), so the truffles are small and are not as intense in smell and taste as they should be in this period. The season for the white truffle is from mid-September to the end of January, but it is late October and November when the truffle is at its best - usually.
Nevertheless I feel it is time to eat some truffles - what am I in Italy for at this time of year otherwise - so I join Riccardo and his dog Nebbia for a walk in the woods. It is the funniest thing seeing Nebbia running around like crazy once she gets to the forest. She seems really anxious to get started in her search, as she buzzes in and out of bushes, jumps over tree trunks
Families of truffle hunters are dynasties, eagerly safeguarding the spots they know grow truffles. Information about under which tree to dig is passed on from father to son. The truffle grows in the root network of oak, hazel, poplar and beech trees. To make sure that more truffles will grow in those roots the next year, it is important to carefully harvest it and to close the hole. Otherwise the root dries out and with it this piece of truffle hunting ground is lost forever.
And truffle hunters are determined "If there is a truffle, I will get it - from anywhere", Riccardo states as I wonder aloud how we could ever get to Nebbia, who is balancing over a steep hillside, curiously sniffing down a hill that I would have only approaced with mountain gear. Luckily she decides that there are no truffles, so Riccardo does not need to be challenged. Not that I doubt for a second that he would not have developed James Bond like qualities at the sight of the precious tuber.
Now, some more rain, please!
2 comments:
Sounds like a good exercise with a delicious reward in the end! I recently bought of truffle flavoured olive oil (I think brand is Monini) but I'm wondering now if truffles are so rare and time consuming to hunt if it is possible for them to get into a mass product like that you find in your supermarket chain...? i.e. could they be using some synthetic substitues as in so many other products where we read natural/natural identical ingredients?...On German products I've also seen 3 terms - naturrein, natürlich and naturidentisch..
Dear Angel, yes, your instinct is correct. The truffle oil you bought is most probably enhanced with aromas. The only way to really conserve the taste of truffle is to shred or grate it into butter that you then freeze. But also here, the ones you buy are mostly using added aromas. There are only very few producers of truffle products which have a real natural product line and they have a very upmarket price point, hence will most probably not be found in a supermarket!
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