The Truffle is an underground fruit in the shape of a tuber and is composed of a part called “perdio“, the outer bark, and a part called “gleba“, which is the internal fleshy mass. It consists largely of water, fibers and mineral salts, all important elements for its aroma that are supplied by the tree with which it lives in symbiosis.
So different trees make different truffles, and if we were to list the most common we should certainly mention Oak, Poplar, Willow, Linden, Holm oak, Hazel; but the varieties are really many and each one gives to this underground tuber unique organic properties.
So if we were to look for truffles, we should look for them among the roots of one of these tree varieties, but be careful: truffle harvesting is strictly regulated in Emilia Romagna, both during periods and through special cards that are released individually.
But let’s talk again about the trees. Because of the symbiotic relationship that binds it to the surrounding nature, the Truffle is a fruit that does not survive herbicides or anything else that alters the environment in which it grows. So if you find one, which is rather difficult given its tendency to hide underground, it means that you are in a healthy or at least unpolluted environment.
If you are also among the privileged ones who have come into possession of truffle or have purchased one, know that the maximum is to consume it fresh or as soon as possible. If you would rather keep it, there are some small tricks that you can take: wrap it in a paper towel and keep it in the fridge in a glass jar, changing the napkin often (but don’t overdo it with preservation, you could see a real estate ruined).