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Between the months of January and March, the forests of Castilla y León concentrate a unique activity in search of the Perigord truffle.
The Association for the Development of Tierra de Lara in collaboration with the consistory of Quintanara celebrates during the next days 24 and 25 of January the I Fair of the Black Truffle of Burgos.
The Encounter, seeks to disseminate and promote the consumption of this fungus so characteristic among the culinary hobbies of the Castilian populations.
The province of Burgos joins the initiative to bring together producers and restaurateurs around the black truffle, raising its market price as a result of the culinary creations of prestigious chefs.
It joins the already renowned Soria Truffle Fair in Abejar to be held on February 21 and 22 in the town of Numantina.
The Fair will host workshops and lectures on the cultivation and production of mushrooms and will take place in parallel presentations and show cookings from the hand of Chef Miguel Cobo (El Vallés Restaurant).
During the days of the event, the establishments of the region will offer among their letters and menus specialties made from this great ally of chefs.
Support and passion for “truffle farming”
During these cold winter days, the forests and moors of the Burgos regions are scoured by truffle hunters to find the hiding place for the black truffle. (Tuber melanosporum)
This precious mushroom is linked to the roots of the holm oaks and gall oaks that settle in the limestone soils of the Burgos plateau.
Cooks and chefs hold the truffle in high esteem and it gives intensity of aroma and power of flavor to their elaborations.
Currently, truffle farming is developed by planting mycorrhized tree species with the truffle fungus, providing the population with an alternative to the traditional production and cultivation of cereals.