Truffles are one of the most popular gourmet ingredients in cooking and give a very distinctive flavor to dishes, especially in the case of Italian cuisine, in which they are often used. What makes this product so unique and valuable is that it is not easy to obtain, and even less so in large quantities.
There are two kinds of truffles: black and white. Discussing which of them is better would be a useless endeavor since both have magnificent properties that give dishes a very special aroma and flavor. The white truffle, which is found only in certain regions of Italy like Piedmont or Tuscany, is a very unique fungus because of its scarcity.
The use of truffles in cuisine is varied but increasingly frequent. Leading gastronomical experts often limit its use to maintain the exclusivity of this product and to maximize its flavor and other properties.
In addition to its flavor, truffles, being a fungus like mushrooms, hardly contain fat but instead have numerous vitamins and minerals like magnesium, phosphorus and potassium.
Cheese, butter, oil and sausages are some foods that can be prepared with truffles to acquire an even more delicious aroma and taste. This wonderful fungus has many uses, so give it a try and enjoy its unique flavor.