Truffle – Favorite of gastronomy

In France they call it the black diamond of gastronomy. Black truffle is highly sought after and is one of the most expensive edible mushrooms in the world. Shortly before Christmas, the price per kilo rises to 1,000 euros or more. Restaurants then offer a particularly large number of dishes with fresh black winter truffle. With a grater, the truffle is shaved over the food shortly before serving. The bulbous, black to dark brown fruiting body of the Tuber Melanosporum is crisscrossed with white veins. The black truffle from the Rhone-Alpes-Cote Azur region grows up to 10 centimeters in diameter. The black winter truffle has a strong aromatic smell. Unfortunately, the perfect degree of maturity and thus the best and most intense truffle aroma of the winter truffle is reached only in January. So if you want to enjoy truly good truffles fresh, you should do it only in January and February.

Schwarzer Trüffel mit Jakobsmuschel. Ein Klassiker in der französischen Küche / © Foto: Georg Berg
Black truffle with scallop. A classic in French cuisine / © Photo: Georg Berg

Culinary seconds from Angela Berg: Fresh scallops seasoned only with sea salt, black pepper and olive oil plus freshly shaved black truffle. Reduced to these few ingredients, the aroma of black truffle comes out particularly well.

Print publication

Our work is inspired by human encounters and always culinary discoveries. What format do you need? A newsworthy report, an entertaining reportage, a short travel tip or a picture gallery? At the international photo agency Alamy you can see all the photos of Georg Berg on the subject of truffles / start of season in Aups / truffle market / truffle search with sniffer dog / truffles in further processing / truffles in the kitchen. Clicking on one of the pictures below will take you directly to the agency picture.

Photos about truffles in gastronomy, dishes and preparation

A traditional and very simple truffle dish from Provence is Brouillade aux Truffes. Some cooks swear by putting the raw eggs with the truffles in a screw jar. The flavor of the truffles infuses through the porous shell of the eggs. Other cooks forgo this miracle of diffusion and add truffles to scrambled eggs with cream, pepper and sea salt. Move the cursor over a photo and more information will appear.

Texts about truffle, black, Tuber Melanosporum

On the topic of black truffle, winter truffle, Tuber Melanosporum we offer extensive photo material and texts from a trip at the beginning of the truffle season to the region Rhone – Alpes – Cote Azur in the department Var in France. The theme can be expanded in content to include the following aspects:

Our mode of operation is characterized by self-experienced, well-researched text work and professional, vivid photography. For all stories, travel impressions and photos are created in the same place. Thus, the photos complement and support what is read and carry it further.

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The research trip has been partially supported on site by the French Tourism Federation

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