Truffles. A whole book could be written (and probably has been) on these strange little fungi. First of all, they should not, of course, be confused with chocolate truffles, which are named for their resemblance to real truffles. A truffle is a fungus (much like a mushroom) that grows on the roots of certain types of trees (most often oak trees). As cultivation techniques improve, truffles are more frequently being farmed, but they are traditionally harvested in the wild using specially trained pigs and dogs, who sniff out the truffles below the earth (and then must be restrained from eating them).
There are several types of truffles (white, black, summer, winter, Chinese, French Périgord, etc.), which range wildly in pungency and value. They are highly prized in haute cuisine for their rarity and inimitable flavour. The flavour of truffles is hard to describe, but it is earthy, mushroomy, and a little garlicky. They taste a little like an old wine cellar, if that makes any sense.
We sell White Truffle-infused olive oil, which is extremely pungent and is used for lightly topping soups, pastas, salads, and more, as well as Black Périgord Truffle-infused balsamic vinegar, which is lovely on salads and with fresh bread.
We also sell black truffle salt and white truffle salt, which are absolutely incredible on popcorn and scrambled eggs.
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