Truffles are the world's most expensive mushrooms – their price varies from 500 to 2000 euro for one kilogram. They have benn known from 1500 y BC. At XVIII century searching truffels were favourite entertaimant of manor elite. Even small amount of truffles is able to change the simplest dish into distinguished feast, which has elegant, very special taste. Raising these musrooms is quite complicated process – during autumn, when truffles are mature, which means that their hat is a little blasted, specialy performed pigs (or dogs, race: lagotto romagnolo), smell them under the forest cover, because they are hidden under the layer of soil.

Taste and aroma of truffles depend on the environment, in which they grow. Oaks, pines, poplars, beeches – are the essentials for the dominant truffle's taste.

Raising those mushrooms is stictly controlled process, which is under the law. In order to pick them, one has to get special permission. It is needed for example in Italy, where lack of it can be finished even with an arrest. Unfortunatelly, truffles are very delicate and raising environmental pollution caused that there are less fungies in the woods.

Culinary gourmets and chefs are exceling in ideas for dishes with truffles, which are used in soups, salads, sauces, omlettes, foie gras, pastas and much more, sometimes very unexpected forms.  When using truffles in dishes it is worht to remember that they have very strong aroma, so restraint is needed. Black truffles are more gentle than white ones.

The most tasty are fres mushrooms, but they can also be preseved and kept for a long time. The easiest way is to preserve them in the olive oil, which by the way kids wonderful aroma and can be used to various dishes and salads. 

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