RESIDE WINTER 2022
DIAMONDS OF THE KITCHEN
TRUFFLES OFFER A REAL CULINARY TREAT ometimes called “diamonds of the kitchen,” because of how rare and S valuable they can be, tru es have a dis-
tinctive aroma and rich taste. They are often associated with fine dining and Michelin-starred restaurants because of their steep price tag and their origins in gastronomic destinations of rance and taly. Tru es can cost up to thousands of dollars because they’re di cult to find, grow, and store. Depending on the type of tru e, they can smell and taste musky, garlicky, 56
sulfury, earthy, or buttery. Tru es tend to look like misshapen, roughskinned potatoes on the outside, but with a firm, yet spongy texture on the inside. CONDITIONS FOR GROWING
rowing tru es requires the perfect storm and takes a very specific type of calcareous soil and environment, not to mention that they must be foraged for, as they grow anywhere from one inch to five feet underground. nlike other
mushrooms that grow on logs or from the ground, tru es need broad-leaved trees, specifically oak, ha el, poplar, beech, or pine trees, to grow in what’s called ectomycorrhi al symbiosis. The fungi spores adhere to the roots of trees, which provide nourishment to the fungal symbiont and help them grow. Apart from alkaline soil and the presence of tree roots, scientists still haven’t had a major breakthrough in discovering the conditions to force fungi to make tru es.
Truffles, which are often served over decadent pastas or meat dishes, can cost up to thousands of dollars because they’re difficult to find, grow, and store.
