Truffle is the common name for several species of underground fungi that form symbiotic relationships with tree roots. Culinary truffles are prized for their intense, distinctive aroma and are used in small quantities to finish dishes. Their flavour, season and value vary by species, region and quality.
The black Périgord truffle (Tuber melanosporum) is a prized winter variety, while the white Alba truffle (Tuber magnatum) is highly aromatic and generally shaved raw over warm dishes. Summer truffles are usually milder. Truffle products such as oils and sauces vary widely; some truffle oils use added aroma compounds rather than actual truffle.
Example: shave fresh white truffle over risotto, eggs or fresh pasta just before serving; use black truffle in butter, sauces or stuffing.
Chef’s tip: avoid overpowering delicate truffle aroma with excessive heat or strong competing seasonings.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
