INTRODUCTION
Our region is one of the areas where more and better quality truffles are collected from Spain, with two varieties:
Black Truffle (Melanosporum) is found from White Truffle (Aestivium), it is found from May to October.
Of these two varieties, the one with the greatest flavor is the BLACK TRUFFLE.
EVOLUTION
In our house we have been evolving in the handling of the truffle going from the traditional "Truffed Stuffed Lamb Awarded in several contests" to the latest creation "Meloso Rice with candied quail, assorted mushrooms and black truffle" We have also seen that by overcooking the truffle practically all the flavor and aroma is lost, so currently our way of using the truffle is to grate it or laminate it directly on top of the finished dishes, using truffle oils, brandies and broths for stews.
THE TRUFFLE
The truffle is one of the most significant ingredients in our cuisine, over the years we have evolved in the handling of the truffle, going from the traditional "Truffed Stuffed Lamb Awarded in several competitions" to the latest creation "Smooth Rice with Quail confit, assorted mushrooms and black truffle”
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