How truffles are found

In the past, pigs were used for truffle hunting, as their keen sense of smell enabled them to locate truffles underground. But the pigs’ lack of self-control was a problem – they often ate the truffles before the hunter could reach them. In addition, they could be difficult to control, and there are stories of hunters having their fingers bitten off in the heat of the moment.

Today, pigs have been replaced by specially trained dogs, which are far more controllable and precise. This makes truffle hunting more efficient – both in time and results.

Where and how truffles grow

Truffles grow in symbiosis with the roots of specific tree species – primarily oak, hazel, chestnut, elm and poplar. They develop in a specific microenvironment underground, where soil composition, moisture and temperature play a crucial role.

They require not only the right biological interaction, but also patience – from spore to harvest often takes several years.

Truffle season and availability

Although truffles are considered seasonal, variations in species and growing areas allow for almost year-round availability – especially in Italy, where both the Piedmont and Marche regions have established themselves as stable truffle suppliers.

How to work with truffles

As a chef, it is essential to understand the truffle’s flavour potential and limitations. The white truffle is a finishing aromatic – which should not be cooked. The black truffle can be integrated into hot dishes – however, you must NEVER boil a truffle.

All truffles should be served at minimum room temperature, and always release more aroma when grated over a warm dish.

Storage is also important: truffles should be stored dry and cool. We recommend that you rewrap them individually in fresh kitchen paper every other day, and store them in the refrigerator in an airtight container.