The young Parisian left everything behind to protect this 12th-century monument. Gastronomy is also a key part of life in the Périgord. In this region that cherishes quality produce, chef Pierre Corre cooks black truffles like no one else.
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The #truffle is a luxury fungus that’s become a delicacy in French #gastronomy. Being a truffle farmer requires years of patience and hunting for the “black diamond” cannot be done without the unrivalled sense of smell of man’s best friend. Today, #France produces almost half of the 120 tonnes of truffles sold throughout the world every year, and truffle lovers are prepared to pay up: some black truffles are worth as much as €1,000 per kilo. FRANCE went to sniff out its secrets.
Nouvelle-Aquitaine or New Aquitaine, is the largest administrative region in France, spanning the west and southwest of the mainland. The region was created by the territorial reform of French regions in 2014 through the merger of three regions: Aquitaine, Limousin and Poitou-Charentes.
Truffle hunters and their dogs are combing Croatia’s northwest as the winter hunting season for the delicacy gets under way.
A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus Tuber. In addition to Tuber, many other genera of fungi are classified as truffles including Geopora, Peziza, Choiromyces, Leucangium, and over a hundred others.
Truffles — the non-chocolate kind, sorry — are edible fungi, like mushrooms. … Though multiple species are found worldwide, prestige truffles come from specific areas, much like wine from celebrated regions of Europe and California. Black truffles from France and white truffles from Italy are the two most highly valued.
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