by Flora Foodie

Created on: July 16, 2007

Buying truffles is not much more difficult than buying any other luxury foodstuff but it is usually way more expensive. So if you don't want to splurge big time stick to chocolate truffles instead (at least chocolate truffles of the highest quality are available all year round without fail and for comparatively reasonable prices too).

But if you decide to go for the real thing there is some info you'd better bear in mind.Truffles are seasonal for example you can hardly find any good truffles in April or May. Truffles are also really rare mushrooms, exported only by several countries in the world.

The most expensive and raved-over autumn white truffles (Tuber magnatum) grow mostly in Northern Italy and are hunted out of the ground by specially trained agile dogs at the break of misty October dawn. Aroma of white truffles is so powerful and pervasive that if a glass case under which they are kept in a shop is opened even for a moment everybody turns around immediately to discover the source of divine smell. Their taste is no less strong just try a bit of good white truffle sausage or white truffle cheese and you'll have an extra-long lingering exquisite aftertaste to last you through the day. White truffles are used only sparingly and they shouldn't be cooked at all, because then both their aroma and taste deteriorate into insignificance. Even a little bit of grated white truffle (over pasta or other dish, but no tomato sauce, please!) will make the meal memorable. Even a very small truffle will suffice for an amazing experience but as very few people can afford even that you might want to try white truffle-infused olive oil (many top end restaurants use this instead of whole white truffles) first just to see if you like the aroma not everyone does. In ideal situation (at a gourmet fair) you could taste a selection of truffle oils before buying the one you like best.

Second best (and my favourite) is winter black truffle of Prigord (Tuber melanosporum), the black diamond of French haute cuisine, ideal companion to foie gras and other French delicacies. This black truffle is perfect both raw and cooked. You can also stretch your black truffle (an old French ruse) if your store it in a closed box with some fresh eggs that will take on the aroma, so you can make several excellent truffle omelets without actually using the truffle! There are also many comparatively affordable black truffle condiments (like oyster mushrooms creamed with olive oil and black truffle lovely

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