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.

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  • 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.    

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