Truffles (scientific name: Tuber) are a type of fungus classified under the Ascomycota phylum, Tuberaceae family, and the Tuber genus. There are approximately 10 different species, most of which are annual fungi that grow in symbiosis with the roots of broadleaf trees. Typically, they grow beneath pine trees, oak trees, and other hardwoods.

Truffles spread around the roots of trees, covering an area of approximately 120-150 cm in radius, with the main body of the truffle buried 3-40 cm underground. They are found in countries such as Italy, France, Spain, China, and New Zealand.

Truffles have a distinctive aroma and are rich in proteins, amino acids, and other nutrients. Due to their highly specific growth requirements and the difficulty in cultivating them artificially, truffles are rare and expensive. For this reason, Europeans consider truffles, along with caviar and foie gras, as part of the “three great delicacies of the world.”

Among the various types of truffles, the black truffle (Tuber melanosporum Vitt.), produced in France, and the white truffle (Tuber magnatum Pico), from Italy, are regarded as the highest quality. White truffles are typically eaten raw, grated over pasta or eggs, or sliced thinly and added to meats before roasting, or used in foie gras preparation. Some cheeses also contain truffles. Black truffles have a milder taste than white truffles and can be used to make truffle salt or truffle honey. In the past, truffles had to be peeled, but nowadays they are more commonly ground to avoid waste.

In April 2016, the largest truffle in the world, weighing 1.5 kg, was discovered in Australia.

Characteristics (形态特征)

Truffles have a unique appearance, resembling small, walnut-sized lumps or large, fist-sized formations. When young, they are white inside with a uniform texture, but as they mature, they turn dark black with lighter, marble-like veins.

The truffle’s fruiting body is spherical or oval, brown or dark-colored, with some resembling small beans, while others are as large as Fuji apples. The surface is covered with polygonal warts that reflect a reddish sheen, with a concave area at the top. The internal flesh (spore-producing tissue) is initially white, then turns brown or gray, and finally black as it matures. When cut open, the flesh has a marbled pattern and emits a damp, forest-like aroma with a dry fruit fragrance, which helps attract small animals to spread the spores.

Truffles are unusual in shape, varying in size from small as peanuts to large as a handball. They have a one-year growth cycle and their size and age are unrelated. Their growth is simply tied to the seasonal changes of the environment. Typically, black truffles mature around December and remain so until March of the following year. Overripe truffles will decompose and disintegrate.

Growth Habits (生长习性)

Truffles grow underground, forming a symbiotic relationship with the roots of trees, absorbing nutrients from both the trees and the soil. They contain a high amount of water and significant amounts of potassium, calcium, magnesium, iron, and fluoride. Unlike most mushrooms, which are soft and juicy, truffles are relatively firm.

Truffles prefer alkaline soil, and high-quality truffles are mainly found in limestone-rich areas, such as Alba in Italy, Périgord in France, and Yongren County (永仁县), Yunnan, China. The nutrients they absorb from the soil and tree roots mean that once truffles have been harvested from a particular spot, that area cannot produce other crops for a while.

Truffles are highly sensitive to environmental changes, and even slight alterations in their surroundings can prevent their spores from growing. In the early 21st century, Western countries began successfully cultivating truffles in semi-artificial conditions.

Truffles particularly thrive beneath pine trees, oak trees, poplar trees, willows, hazel trees, and linden trees. The flavor and aroma can vary depending on the type of tree. However, modern mechanized farming, pesticide spraying, excessive or insufficient rainfall, and changes in forest species have contributed to a significant decline in truffle production since the 20th century.

Geographic Distribution (地理分布)

Italy (意大利)

White truffles are found exclusively in Italy and the Balkans, particularly in Croatia. They are pale gold, light brown (beige), or off-white with patches or fine veins of brown. White truffles vary in size, with smaller ones about the size of a golf ball, while larger ones can resemble apples. In good years, the global production of white truffles is only around 3 tons, compared to around 35 tons of black truffles produced annually. This highlights their rarity.

Piemonte (皮埃蒙特), located in the northwestern part of Italy, along the Po River, is surrounded by the Alps to the west and north, with the Ligurian Apennines to the south. The Alba (阿尔巴) region in Cuneo province, part of the Langhe (朗格) and Roero (罗艾洛) hills, is a renowned producer of white truffles.

France (法国)

Provence (普罗旺斯)

Provence is the world’s most important black truffle production area, accounting for 90% of France’s black truffle output. The main production center is in the northern region of Tricastin, where over 30 tons of black truffles are produced annually.

Sarlat (萨尔拉)

Sarlat, established in the 9th century, is over 1,000 years old and is known as “the paradise of gastronomy.” It produces both black truffles and foie gras, and many famous foie gras manufacturers are located here. The region is integral to the southwest French cuisine, particularly for black truffles.

Black truffles, which are typically harvested in the southern regions of France, are dark brown to black in color. They have a rough surface with small bumps.

China (中国)

Truffles are also found in China, with an appearance similar to French black truffles. Their outer skin is made up of smaller scales, and the internal white veins are finer. Truffles in China primarily grow under the roots of pine trees, which is also the origin of their Chinese name. The main production areas are Yongren County (永仁县) in Yunnan Province and Panzhihua (攀枝花) in Sichuan Province. Mature Chinese black truffles have a complex mushroom-like aroma, an enigmatic scent that is hard to describe.

Recent reports also suggest that high-altitude mountainous areas in Taiwan have a small number of truffles, resembling those from France and mainland China. However, as truffles are not well-known or widely consumed in Asia, there has been little commercial cultivation.

In the late 20th century, Chinese scientists discovered the distribution of black truffles in the southeastern Himalayas. Truffles are also found in southwestern China in areas inhabited by ethnic minorities such as the Tibetan, Yi, and other groups in the regions around the Jinsha River. The black and white truffles found here are considered unique to the region.

Truffle Varieties and Classification

Italian White Truffle

• Common Name: Italian White Truffle or Alba Truffle
• Scientific Name: Tuber magnatum
• Origin: Italy, Croatia
• Growing Season: October to December
• Flavor: Distinct, with a slight garlic flavor, somewhat like cheese, with a pungent aroma.
• Consumption: Typically eaten raw, thinly sliced and paired with eggs, Italian pasta, wide noodles, or salad.

Black Winter Truffle

• Common Name: Black Winter Truffle or Périgord Truffle
• Scientific Name: Tuber melanosporum
• Origin: Primarily France, also found in Spain, Italy, and Yunnan Province, China (Yongren County).
• Growing Season: December to March
• Flavor: Earthy aroma, rich and intense.
• Consumption: Typically cooked, used to flavor eggs or rice, or placed under the skin of roast chicken or in cream-based sauces.

Black Summer Truffle

• Common Name: Black Summer Truffle
• Scientific Name: Tuber aestivum
• Origin: France, Italy, Spain, Yunnan Province, China (Yongren).
• Growing Season: May to September
• Flavor: Milder than the Black Winter Truffle, closer to ordinary mushrooms.
• Consumption: Can be eaten raw or lightly heated. Larger pieces are best served with Italian pasta, meat, or sauces.

Oregon White Truffle

• Common Name: Oregon White Truffle
• Scientific Name: Tuber gibbosum
• Origin: Northwestern United States
• Growing Season: October to November
• Flavor: Different from European truffles, it is milder and crisper.
• Consumption: Can be eaten raw, or used with butter, olive oil, sauces, or broths.

Harvesting Methods

The harvesting period for black truffles is typically from November to March, with the peak season being between December and March. Truffle hunters, known as “truffle hunters,” often carry a family heirloom map, documenting the locations, times, and sizes of truffles discovered by their ancestors. The process of finding truffles is highly interesting, and different countries have unique methods for truffle hunting.

In France, people often use female pigs as their helpers in harvesting black truffles. Pigs have an incredibly sensitive sense of smell, capable of detecting truffles buried 25 to 30 cm underground from as far as 6 meters away. This is because the smell of truffles is similar to androstenone, a compound that triggers sexual desire in female pigs, making them naturally attracted to truffles. However, female pigs have a tendency to greedily consume the truffles they find, so truffle hunters must act quickly to prevent them from eating the precious fungi.

In Italy, people prefer trained female dogs to search for white truffles. The dogs use their paws to mark the spot where the truffles are located, and then their owners carefully dig them up using small rakes. Training a dog to search for truffles involves a complex process, starting with teaching the dog to fetch a thrown ball, then substituting cheese for the ball, and finally using small truffle pieces in place of cheese. A well-trained truffle dog can sell for as much as 3,000 Euros. The night before a truffle hunt, hunters typically withhold food from their dogs, which motivates them to work harder for a food reward.

Nutritional Value

Scientific studies show that black truffles are rich in protein, 18 amino acids (including 8 essential amino acids that the human body cannot synthesize), unsaturated fatty acids, a variety of vitamins, and essential trace elements such as zinc, manganese, iron, calcium, phosphorus, and selenium. They also contain sphingolipids, gangliosides, ceramides, triterpenes, androsterone, adenosine, truffle acid, sterols, truffle polysaccharides, and truffle polypeptides, all of which contribute to their high nutritional and health benefits. Among these, androsterone helps to regulate the endocrine system, while sphingolipids show significant activity in preventing Alzheimer’s, atherosclerosis, and cancer cell toxicity. Polysaccharides, polypeptides, and triterpenes are known for enhancing immunity, anti-aging, and anti-fatigue properties, making truffles useful in health and wellness.

Consumption Methods

Truffle Chicken Soup

Ingredients:

• 50 grams dried truffles
• One whole chicken (about 1500 grams)
• Green onion, ginger slices, fine salt, monosodium glutamate, pepper powder

Method:

1. Soak the dried truffles in warm water until they swell, and then wash them clean.
2. Place the slaughtered and washed chicken into a pot, add about 1.5 liters of water, and add the green onion (tied in a knot) and ginger slices. Bring to a boil over high heat.
3. Add the truffles, cover the pot tightly, bring to a boil again, then reduce the heat to simmer for about 3 hours.
4. Finally, add fine salt and monosodium glutamate to taste.

This dish highlights the rich flavors of truffle and chicken, perfect for showcasing the truffle’s distinctive taste in a comforting soup.

Historical Origins of Truffles

3000 BCE

The earliest mention of truffles dates back to ancient Sumerian inscriptions, which document the dietary habits of the Amorites, noting that they commonly ate truffles. Centuries later, Theophrastus also referred to truffles in his writings.
By 3000 BCE, the Babylonians were already hunting truffles along beaches and in the desert. Greek mythology mentions Aphrodite (the goddess of love), who was particularly fond of eating these mushrooms (Philosophus Lefkas, a writer, first discussed truffles in his works, noting their aphrodisiac qualities). One legend suggests that truffles were created by the thunder of Zeus.

In ancient times, there were two main types of truffles in Italy: Tuber Melanosporum (Black Winter Truffle) and Tuber Magnatum Pico (White Truffle). However, the Romans only consumed a mushroom resembling a truffle, known as “terfez,” or “desert truffle.” This mushroom was native to the island of Lesbos, Carthage, and especially Libya, where the coastal climate was much wetter than it is today.

Medieval Period

During the medieval period, farmers used truffles as a seasoning. The House of Savoy in Italy was particularly fond of truffles, and Prince Accaca often included them in his gifts to the Bourbon family. After the papacy moved from Rome to Avignon, Pope Urban found truffles and developed a deep love for them, eating them every week. The historian Bartolomeo Platina recorded truffle hunting in 1481, writing, “There is a breed of sow that excels at finding truffles, but they should be fitted with a muzzle to prevent them from devouring all the truffles they find!”

Pre-17th Century

During the Renaissance, truffles became popular in Europe again, appearing daily at the castles of King Francis I of France. However, truffles truly gained prominence starting in the 17th century. At that time, Europeans, especially the French, abandoned the heavy, exotic spices of the East in favor of rediscovering the value of natural foods. By the 1680s, truffles became a highly sought-after delicacy at the Paris market, and the French imported various types of truffles year-round from truffle-producing regions. Brillat-Savarin famously said, “Truffles are so expensive that they only appear on the tables of nobles, where they serve to attract women.”

17th-20th Century

In 1711, French botanist Étienne François Geoffroy first defined truffles as a type of mushroom. In 1729, Giovanni Bernardo Vigo from Florence accurately classified two types of black truffles: Tuber melanosporum (Black Winter Truffle) and Tuber aestivum (Summer Truffle).
In 1780, Polish scholar Jean Michel Borchieri wrote “Letters on the Truffles of Piedmont,” accurately describing the appearance and taste of the Piedmont truffle.
In the 20th century, Italian white truffles gained international fame. After World War II, people from areas like Monferrato, Roero, Valle Curone, and Grue actively harvested white truffles. Today, truffles have a significant presence at both domestic and international expos.

Truffle Origins in China

664 AD

In April of 664 AD, two men, Chao Liruo (朝里若) and Chao Laruo (朝拉若), from the Yunnan province, China, went hunting in the Zhi Ju (直苴) area. While tracking wild boars, they noticed the boars rooting around tree roots, eating black spherical objects. After the boars ran off, hungry and desperate, they dug up the objects the boars had been eating. Upon consuming them, they found that these black balls not only filled their stomachs but also enhanced their strength and vitality. From then on, Chao Liruo and Chao Laruo referred to this mysterious substance as “pig-root fungus” (猪拱菌). Every year, just before the Zhi Ju Yi (直苴彝族) people’s Sè Zhuāng Festival (赛装节), they would lead the tribe in gathering these “pig-root fungi” to honor esteemed guests at the festival. This tradition has continued into modern times. With the influence of outside cultures, it wasn’t until 1995 that people discovered this “pig-root fungus” was actually truffles, specifically Tuber magnatum and Tuber melanosporum, the most prized edible fungi in the world.

Truffle-Related News

• In November 2010, Macau casino mogul Stanley Ho (何鸿燊) set a record by purchasing two Italian white truffles, weighing a total of 1.3 kilograms, for $330,000 USD (approximately 2.5 million HKD). This marked the fourth consecutive year the auction was held at the Venetian Macau, featuring Italian white truffles.
• On September 20, 2015, Black Truffle (Black Truffle Wild Mushroom Soup) was served at a U.S. state banquet.
• On October 21, 2015, Black Truffle (Truffle Sauce) was served at a UK state banquet.
• In August 2016, Australia discovered the world’s largest truffle, a black truffle weighing 1.5 kilograms, worth approximately $3,000 USD.

Nutritional Content of Truffles

The following shows the approximate nutritional content per 100 grams of truffles:

• Energy: 487 kcal