Truffles are among the most highly regarded products in cuisine, especially French-Italian cookery. They are strongly flavoured, and a small amount goes a long way in adding an exotic taste to your culinary efforts.
Truffle Hunting in Occitania
Runs from December to February every year
A symbol of luxury and French gastronomy, this “black diamond”, buried in the soil beneath the truffle oak, is gathered from December to March every year. The Occitan production of the famous tuber melanosporum is quite significant, accounting for up to 30% of total French production.
Although they are preserved for use all year, it is during the winter harvesting months that the truffles can be bought and used fresh and is the best time to appreciate their flavours. Markets (Marché aux truffes) run weekly in our local area throughout the Winter season, and they bring excellent opportunity to bag your own black diamond.
For enthusiasts, there is an excellent truffle museum in nearby Villeneuve Minervois, which is open all year round. To discover the treasures of the truffle for yourself, we highly recommend a visit. For more information, visit http://www.maisondelatruffedulanguedoc.com/
Some Truffle Facts
- The fungi known as the Black Truffle (Tuber melanosporum) is found in Spain, southern France and Italy.
- They are found in open woodlands and forests and grow in association with the roots of the oak tree – hence slightly below the surface of the earth.
- The fungi is harvested using dogs or pigs that are specially trained to detect the smell of the truffles in the woods.
- In total, approximately 30 tonnes of black truffles are harvested each year, a dramatic decline from the 1,000 tonnes found a century ago.
- A fabled aphrodisiac, the black truffle’s penetrating aroma led locals to liken the scent to that of the tousled sheets of a brothel bed. In Cathar times, monks were prohibited from eating truffles for fear they would forget their calling.
Further information:
The truffles of Aude