The truffle in our history

For Greek and Roman classics truffle was more than a fungus, it was a gastronomic product it attributed therapeutic and aphrodisiac qualities

Now in the twenty-first century, the truffle continues with the same taste sensations offered from antiquity. The oldest civilizations around the Mediterranean (Mediterranean diet) already knew this delicacy

 The famous French gastronome and writer Jean-Anthelme Brillat-Savarin, truffle gave the title "Black Diamond of the kitchen"

Is this author, who in 1780 truffles were rare in Paris, and only served at the tables of the powerful. The actual chefs of the time got that King Louis XVIII was a greedy eater truffles, which were sent to him from Italy

The truffle and literature

The mysterious Mata Hari, famous dancer and symbol of espionage during World War I, adored truffles. It is said that his fondness for this fungus was such that he would not have hesitated to sell a few secrets to the enemy just to taste a dish with truffles

Truffle consumption was reflected in literature with numerous testimonies of appreciation of various characters for truffles

Artists such as Rossini, Verdi, Alexandre Dumas, Shakespeare and Proust have praised the qualities of the truffle

This culinary gem has been nominated for several superlatives, including:

Potato Magic (George Sand), Black Queen (Emile Goudeau), Gem poor soils (Colette), Olorosa Pepita (J. Coquet), Black Pearl (Fulbert Dumonteil) Sacrum Sacrorum gourmets (Alexandre Dumas), Empress Groundwater (Marquis de Cussy), Mozart of Mushrooms (Rossini)

In our times, truffles are considered a delicacy, which contributes to the enhancement wisely dosed any dish to which it belongs

Of great importance is knowing how to use the truffle in the kitchen, the secret is very simple, is not to be cooked (if not lose much is its aroma and flavor), he simply will scratch or be laminated once emplatado to wrap the palate of all its flavor and aroma