Description
The truffle, nicknamed “black diamond”, is an underground mushroom that is mainly harvested in winter. For a good development of the truffle, 3 elements are needed: calcareous soil, a Mediterranean climate and a host tree. Oak seems to be the best partner for this variety, but production always remains capricious and is never guaranteed from one year to the next.
The truffle is unquestionably the flagship and most emblematic product of French gastronomy. It gives good food an unparalleled fragrance.
