Black truffle, white truffle: what are the differences?
An object of desire and a symbol of haute cuisine throughout the world, the truffle is undoubtedly a queen in the kingdom of mushrooms. There are more than a hundred species, some of which have motivated relentless quests since Antiquity. To bear fruit, the truffle enters into symbiosis with the tree: in a few words, the mycelium of the mushroom fuses with the roots of the tree, which allows the two organisms to exchange nutrients favorable to their respective development. This phenomenon is called mycorrhiza .
In everyday language, we distinguish between black truffles and white truffles, often without knowing what really separates them. If you are wondering about the differences between black truffles and white truffles , you may be surprised to learn that the truffle industry does not think in terms of black or white truffles but in terms of truffle varieties . This subtlety is explained by the fact that there are several edible varieties of black truffles and several varieties of white truffles: each of these species, whatever its color, has its own particularities that significantly distinguish it from other species of the same color.
Among the large number of existing truffle species, only 6 of them are available on the market, one of which is extremely rare and sought after .
Black truffles
The black truffle of Périgord
With its scientific name tuber melanosporum , the black truffle of Périgord has a dark brown color and represents 83% of French truffle production. Contrary to what its name suggests, this species of gastronomic truffle can be found in several regions of southeastern France , but also in Spain , Italy and even Croatia . It fruits on calcareous soils in warm climates and reaches maturity between November and March . Highly sought after for its powerful flavors, it is generally used in foie gras, pasta or risotto, ideally grated.
The musky truffle
Nestled in the same regions and harvested at the same time as its cousin tuber melanosporum , the musk truffle ( tuber brumale ) is considered a noble black truffle . The musk truffle and the black truffle of Périgord are also the only two to give the right to the “truffled” designation on a product. It is known, as its name suggests, for its very intense fragrance and its notes of undergrowth which go wonderfully with winter dishes.
Lorraine truffle
The Lorraine truffle, or tuber mesentricum, is a variety highly prized by gourmets. Its shape and veined flesh are reminiscent of the Burgundy truffle. The Lorraine truffle takes up residence in the Meuse , where it benefits from the continental climate and lush forests of the department. The early arrival of winter allows this mushroom to reach maturity relatively early compared to other species, since its harvest generally takes place between mid-September and the end of December . Its full-bodied liquorice aroma and slight bitterness make it particularly interesting to accompany fresh fish and shellfish and is often used in the composition of a truffled butter or cheese.
White truffles
The white truffle of Italy
The Italian white truffle, or Alba truffle ( tuber magnatum pico) , is the most coveted and rarest of all truffle species. According to specialists, its deep and heady taste is even incomparable to that of its congeners . The lucky ones who have the opportunity to taste it will be able to find it in a risotto recipe or in olive oil, always in the raw state in which it reveals all its qualities.
It is found from September to December in the border region of Piedmont, where it is dug up and sold at a high price. Its price per kilo is estimated to range between €5,000 and €7,000 . In 2018, at an auction held in Alba, a white truffle weighing 850 grams was sold for €85,000 , or €100 per gram.
The white summer truffle
The white summer truffle or Mayenque truffle ( tuber aestivum ) can be found in many areas of France and Italy. Less expensive than other species, it can be purchased for around €250/kg. Its taste is less pronounced than that of other truffles, and reveals notes of turnip , hazelnut and wild mushroom . It is distinguished from its congeners by its fruiting period between June and September , hence its nickname of summer truffle. Although the tuber aestivum is less prized than the white truffle of Italy or the black truffle of Périgord, it remains a refined and tasty product that enhances many culinary preparations in its producing regions.
Burgundy truffle
Although it proudly bears the nickname of “black diamond” , the Burgundy truffle or Champagne truffle is born in the lands of the Côte d'Or to the Ardennes and is none other than the most widespread species of truffle in Europe . It ripens from mid-September to the end of January, the ideal time to harvest it - or dig it up - to enjoy its subtle aromas of dried fruits . In cooking, it goes well with purées, omelettes or even white meats. It works in symbiosis with oaks, hazelnuts, pines, beeches and hornbeams and adapts to temperate climates as long as the soil is chalky.
As you will have understood, the truffle is a complex and coveted mushroom that has unleashed passions for thousands of years. Through its truffle creations, the Fauchon house intends to honor this exceptional product within refined and tasty alliances.
