Tartufo della val Bormida
Tartufo della val Bormida
In Liguria, various species of truffles can be found, including the white truffle (Tuber magnatum), the prized black truffle (Tuber melanosporum), the summer truffle (Tuber aestivum), and the winter truffle (Tuber brumale), among others. Truffle harvesting is particularly significant in areas like Val Bormida in the province of Savona, where it holds considerable economic and cultural value. Each year, a truffle festival is organised in Millesimo in mid-September, drawing numerous visitors to celebrate this delicacy.
Insights
The truffle is a mycorrhizal underground fungus, specifically an ascomycete, that develops beneath the roots of trees such as oaks, poplars, linden trees, and willows. There are both white and black varieties of truffles. Mycorrhiza (derived from the Greek words "mykex," meaning fungus, and "riza," meaning root) refers to an organ formed through the close association of a fungus and the rootlet of a higher plant. This relationship exemplifies mutualistic symbiosis, where both organisms benefit from one another through a system of nutrient exchange. Regarded as food of the gods due to its reputed aphrodisiac properties, it was believed that truffles originated from a lightning bolt cast by Zeus.
Features
The white truffle is characterised by its irregularly shaped tuber with a smooth skin that can range in colour from cream to hazelnut. Its flesh is compact, hard, and crumbly, becoming greyish-white or yellowish when fully mature. This truffle is typically enjoyed grated over rice or eggs. In contrast, the black truffle is more common and generally less expensive than the white variety. It grows at the base of oaks, poplars, and hazel trees. Its exterior is brownish, featuring a skin covered in numerous polygonal warts that give it a rough texture. The flesh may appear grey, reddish, or blackish, with white or red veins. Although it is less aromatic than the white truffle, it has a longer shelf life, and its aroma is best released when cooked. It is recommended to sauté black truffles in butter before slicing and serving them on eggs, fettuccine, pâté, or ravioli.
How it's made
To cultivate truffles, it is necessary to grow trees; this new principle forms the basis of modern truffle cultivation. Harvesting, which has traditionally been carried out in the valley, requires a properly trained dog. A small trowel is also essential, as truffles are typically found 30-40 centimetres underground. The truffles are collected in the autumn.
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