Asociación de Truficultores y Recolectores de Trufa de Teruel.
The black truffle is a fungus that grows in Spain in certain types of soil at altitudes of between 150 and 1,500 metres in areas with a Mediterranean climate.
Growing truffles demands a significant effort from the truffle grower, as the whole process is manual. The work done on the plantation is very delicate, and the first fruits take five years to appear.
- Season: The truffles are harvested between November and March.
- Origin: The province of Teruel in Aragon is the leading truffle producer in Spain.
- To drink with it: White wines, including cava.
- Recipes: One of the simplest and most delicious ways of enjoying this delicacy is with extra virgin olive oil on a slice of toasted bread.
- Varieties: There are over 40 different varieties of truffle, although not all of them are edible.
- Tuber melanosporum or black truffle: It has a rounded shape with random irregularities and is a shiny black colour.
- Comments: The black truffle is very simple to use when fresh. When cooked, it loses its properties at a temperature of 57 degrees.