Truffle. Cultivation and harvesting

Truffles are living organisms, and can not produce the carbohydrates that they feed, they should take them the environment in which they find themselves. In the case of fungal symbionts, a relationship of mutual benefit between the nose and the host plant is established. The host plant may be the genus Quercus (oak, oak or Kermes) and Corylus (hazel)
Fresh truffles are presented as a kind of potatoes, rounded, black, and warty surface, with sizes ranging from a hazelnut to that of an orange, although some exceptional individuals may be higher
The most prized species in the genus Tuber today are:

The Tuber Magnatum Pico, the Italian white truffle. Whose low production, which is limited to Italy, this generates to reach high prices on the market

Vitt Tuber melanosporum, the black truffle or Perigord truffle produced mainly in Spain, France and Italy. Its harvest season is from November to March. It is a highly prized truffle
Other species, such as Brumale Tuber (truffles autumn, lower quality and price) and the Tuber aestivum (summer truffle)

Uncinatum Tuber, Tuber mesentericum, rufum Tuber, Tuber Albidum ... truffles collected in Europe, of little or no commercial value-gastronomic
To collect truffle, truffle, using trained dogs.

Traditionally, especially in France, were engaged in this work pigs, especially females, for his fine nose allows them to track even those deeper, though, given his gluttony, the truffle should be very aware that the animal they are not to eat. In Sardinia, goats were used

Currently truffle, truffle hunters, dogs have good after being trained, have an irreplaceable role in the collection of truffles

It is admirable and behold the work of truffle hound, moving through the area with his nose to the ground and pointing with the legs in place that detected the smell of mature truffles, to indicate where to dig the truffle and extracting this delicacy