Truffle

Truffle is an underground fungus highly prized for its intense, earthy and complex aroma. It grows in symbiosis with the roots of certain trees, such as oaks and hazelnuts, and is traditionally hunted using trained dogs or pigs. The most famous varieties are the black Périgord truffle and the white Alba truffle, with the latter being one of the most expensive foods in the world. It is used in small quantities as a luxury flavouring, grated or thinly sliced over pasta, risotto, omelettes, sauces or as a finishing touch on completed dishes. Its aroma is most potent when fresh, and it does not tolerate prolonged cooking.