The truffle is the maximum expression autumn, reign supreme on the tables of gourmets.
And 'known since ancient times made use of this prized gourmet mushroom from the Babylonians to the Egyptians.
We have evidence of its presence in the diet of the Sumerian people who used it mixed with other vegetables.
Theuse of the truffle in the culinary arts was born at the court of Marshal Contades, France, in late 1700 with the first truffled goose liver pate.
This art has been enhanced with new recipes and is particularly widespread in France and Italy.
In Italy the regions best known for the presence of truffles are the Piedmont, Umbria, Campania, Molise and Toscana. The truffle is a subterranean fungus that forms in the soil to a depth of 10-50cm assuming sizes.
They derive from the roots of the plants all the nutrients necessary for their development.
This fruit has a skin that peridium and an inner pulp that serfdom that appears to cut marble for the presence of light and dark streaks.
The veins are dark areas of fertile Carpoforo (fruiting body) and contain the spores, which is entrusted with the function of reproduction.
It 'consists of 95% water, fiber, minerals and organic matter supplied from the tree with symbiotic.
The shape depends on the characteristics of the soil in which it develops: a soft ground favor the growth of a spherical nose, while a hard ground, will help form a lumpy.