It is estimated that 11% of the total black truffle plantations in the world are located in Aragon, giving rise to a production of approximately 52 tons per year, which would represent 20% of the total global production.
The summer truffle is 100 wild % and it happens in more than half of the national territory.
4.- Truffle has to come to the kitchen, clean, dry, in cold, with its batch number and its traceability. As the rest of products we are eating.
5.- The way of preserving fresh truffle; it is inside an airtight container and rolled in paper to keep it dry, and in cold from 1 to 4 grades. The truffle can be frozen at -1 grade. In any case, a truffle will survive between 10 and 15 days. With ultrasound and ethanol treatment around 20 days. The summer truffle has a much lower breathing index than the winter truffle, that’s why it lasts longer time. Frozen, lyophilisate or dehydrated, it lasts more than one year.
6.- The truffle must be “worked” with cold and be never cooked at more than 60 degrees since, more or less, at 80 grades, it loses the whole aroma, although, of course, flavour remains. The summer truffle is less aromatic than winter one, but on cooking, it keeps more from its flavor.
7.- The truffle has to be used as a seasoning, not as food.
8.- The first descriptions of truffles are given in the 3rd century B.C by Teofrasto. Also they are mentioned by Plinio, the Talmud, or Dioscorides in the Ist century A.C.
9.- In France and in Italy, its consumption increased very much from the XVIth although, in Spain, thanks to the black legend existed about them, as the one by Galeno they were increasing the libido in women and the big contribution to truffle demonization made by Doctor Andres of Lagoons, there was no consumption until ends of last century. The politician Joaquín Costa following French policies, mentioned the possibility of truffle plantations, like way to avoid the deforestation and to improve the rural Aragonese way, but nobody minded.
10.- Napoleón, Lord Byron and Madame de Pompadur were great truffle lovers and they used them as inspiration in their lives and for his chores. Virginia Woolf, described in her story of the Duchess and the Jeweler, a beautiful text about how truffles were gathered.