Black truffle: everything you need to know about this winter luxury

His scientific name is Tuber melanosporum, but we usually call it the Périgord truffle, after the French region famous for this delicacy, or simply black truffle. His other name, that of winter truffle, refers to the season in which this fungus is collected in our hemisphere, being the black truffle season from late November to early March. So yes, we are in the middle of truffle season.

Therefore, today in Summum we have proposed to select the best addresses to buy and taste this exclusive ingredient.

Black Truffle: Style Manual

It grows underground, is dark in color, which can vary from reddish brown to black, is rare, seasonal and boasts an intense flavor and aroma. These are the reasons that allow us to talk about Tuber melanosporum as the black diamond of gastronomy.

Although their prices do not reach those of white truffle from Piedmont, it is a highly prized variety of mushroom. What’s more, some claim that it is more powerful and intense than its historic rival. On the outside, the black truffle shows small warts, where the earth accumulates, while on the inside its black flesh is crossed by fine ivory streaks. To clean itIt is advisable to use cold water and a small brush to avoid damaging it. Then it is dried with a kitchen paper and stored in the fridge, preferably at the bottom, wrapped in a cloth or absorbent paper to retain moisture that it gives off, but without rotting. A ephemeral luxury that there is to take care of the maximum.

Lillas Pastia: the temple of the black truffle

Located in the heart of Huesca, where some of the best black truffles in the country come from, Lillas Pastia is a haute cuisine restaurant that looks a Michelin star. His cuisine is centered on the black truffle, being an absolute reference in this sector.

In the tasting menu featuring this precious ingredient we find such attractive proposals as Truffle and onion cappuccino, Truffled potato with poached egg and basil, Rice with truffle or Pannacotta, chocolate and truffle. The menu, which costs 80 euros with separate drinks, it is only available during the winter months.

Sweet with truffle

If the Sweet butter from Soria It is a delicacy, the one with a touch of black truffle (another jewel of the province) is a luxury squared. The elaborates Espora Gourmet, a young company specialized in black truffle, and is ideal for desserts or simply to spread biscuits and bread.

Apart from selling clean black truffle guaranteeing its traceability, Espora Gourmet It is also a supplier of black truffles to some great Spanish restaurants. In its deli line, focused on this product, are both sweet and salty butter, cocoa and hazelnut cream, milk cream and finally honey.

Zalacaín: versioning the black truffle

It’s a legendary restaurant (it was the first to get 3 Michelin stars in Spain) and a privileged meeting place for the upper echelons of politics and economics.

Zalacain It is pure luxury and, as such, it cannot do without an ingredient such as black truffle in its elaborations. One of the most recommended dishes of the new menu signed by the chef Julio Miralles It is the chestnut cream with aniseed aromas and Tuber melanosporum. A real delight that plays with textures and temperatures. Ravioli stuffed with mushrooms, truffle and foie of goose are another option to taste this exclusive ingredient in a refined environment.

The most unexpected combination: chocolate, truffle and ham

Flower D’KKO is a chocolate workshop and boutique located in the exclusive Madrid neighborhood of Salamanca. For this Christmas, this project led by the Venezuelan Karem Molina (a pharmacist by training and chocolatier by passion), makes three proposals of the most original.

The Castiza tablet, with churros without gluten. The Croûton tablet with toast and pink Himalayan salt. And the Peninsula tablet: Venezuelan Gran Cru chocolate, small pieces of acorn-fed ham and black truffle. Chocolate, beyond dessert.

Arzábal: a modern tavern that reinvents itself

With almost ten years of existence and four spaces in Madrid, the Arzábal groupreturns to its origins reopening its mother house, right next to the Retiro Park. Here Álvaro Castellanos and Iván Morales They make traditional dishes, but reinterpreted with a touch of modernity. A cuisine that fits perfectly with the contemporary tavern concept that this restaurant embodies.

El new local, which doubles its space and capacity, is a good option for snacking, eating, dining, sharing and having a drink. One of the great Arzábal classics They are free-range eggs with black truffle. They arrive “Perfect” to the table, to then break and mix with the rest of the ingredients in front of the eyes of the diner.

Trufbox: the gift that everyone would like to receive

Ripe, fresh and at home. Through the platform Trufbox it is possible to acquire and receive in 24/48 hours throughout Europe black truffle from various Spanish provinces. You can choose between Burgos, Soria, Navarra, Teruel, Huesca or Zaragoza, always according to availability and buying from small local producers and collectors.

There are three formats: 30, 50 and 100 gr. Prices vary from 50 to 135 euros. This “gift” arrives wrapped in a cloth bag and in a box. It can go alone or accompanied with a special laminator and a bottle of wine. Once received, it must be stored in the refrigerator and lasts for about 15 days.

Finca Pascualete: cheese and truffle

Eight centuries of history and boasting some of the best (and most awarded) cheeses in the country. Finca Pascualete is a family business located in the Extremadura pasture.

One of their delicatessen is the Truffle Pasture, a soft cheese sprinkled with black truffle sprinkles brought directly from Italy. Each piece is hand wrapped in a very Christmas green and white paper. Ideal as an aperitif and to share, this cheese is sold through its website or in specialized stores for a price of between 15 and 18 euros.

Pafritas: a luxury snack

Pafritas is a Riojan company with more than twenty years of existence. Their specialty is French fries. In Spanish olive oil and with a special twist. One of the novelties of this year are potatoes with black truffle. The potatoes, selected and of the sour variety, are cooked at a low temperature and cooled naturally. Finally, they are seasoned with olive oil, Torrevieja sea salt and, of course, a little black truffle.

The flavor, although very mild, hooks. Going back to ordinary fries will be a difficult challenge.

Mykés: a teaspoon of honey with Soria truffle

Soria, once again. Mykés Gourmet is a small and young woman from this province specialized in the elaboration of artisan products based on both white and black truffles.

Oils and vinegars, sauces, salt, butter, jams and honey. Oak with a touch of black truffle. A 170 gr jar of this round delicacy the 10 euros.

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