Few foods arouse as much fascination as the Tuber melanosporum, also known as the black winter truffle. Its exclusive character, its unmistakable aroma and its close relationship with the earth make it one of the most appreciated products in the world of haute cuisine. In this article we are going to explain to you exactly what this exquisite delicacy is, its main characteristics and we are going to give you some curiosities that every black truffle lover should know. Keep reading to discover all these facts with us!
What is Tuber melanosporum?
Tuber melanosporum is a species of fungus that grows underground, in symbiosis with the roots of certain trees, such as holm oaks, oaks or hazelnut trees. It belongs to the Tuberaceae family and is one of the most valued truffle varieties in the world of truffle growing due to its intense aroma and its deep and elegant flavour. The mycelium of the truffle allows the tree to absorb minerals and water, while the truffle provides the sugars it needs for its development.
Definition and characteristics of the black truffle Tuber melanosporum
From a morphological point of view, the Tuber melanosporum truffle has an irregular shape and its size can vary. Some specimens are as small as a walnut, while others can reach the size of a small apple. Its outer surface, which is black with very dark or almost black tones, is covered with irregular warts that give it its characteristic appearance.
However, what really distinguishes this species is its interior, which is a deep black colour with fine white veins that form a delicate mosaic. This detail is the most identifiable feature of Tuber melanosporum Vitt, and a clear visual clue to differentiate it from other varieties. Its aroma is complex and persistent, with earthy, slightly sweet nuances and hints of cocoa, honey and undergrowth. In the mouth, its flavour is intense, deep and long, with an elegance that makes it unique in gourmet gastronomy.
Differences between Tuber melanosporum and other black truffles
In the world of truffles there are many varieties, but none comparable to Tuber melanosporum. It is often confused with other species, such as Tuber aestivum (summer truffle) or Tuber uncinatum (Burgundy truffle), as their external appearance can be similar. However, the main difference is on the inside and in the aroma.
While the Tuber melanosporum Vitt has a deep black interior and a strong perfume, the other varieties have beige or light brown shades and a milder, less persistent aroma. They also differ in their season: Tuber aestivum is harvested in the warm months, while Tuber melanosporum is typical of winter, as the cold enhances its perfume and concentrates its nuances, allowing it to offer a rounder and more balanced aromatic depth.
Curiosities about the black truffle Tuber melanosporum
One of the most interesting facts about the black truffle Tuber melanosporum is that its aroma not only makes it irresistible to human palates, but also to animals. Traditionally, pigs were used to search for it, as they were able to detect it from metres away. Nowadays, it is truffle dogs that carry out this task with greater precision, as, with these animals, the risk of damaging the specimens is lower.
Another curiosity is that it is a very scarce food. Although for centuries it was harvested wild in the mountains of Aragon, Catalonia and the south of France, today almost 100% of its production comes from cultivation. This is due to the fact that the mountains where they once grew naturally no longer produce truffles, but cultivation techniques have evolved so much that cultivated truffles equal – and even surpass – the quality of wild truffles.
Moreover, Tuber melanosporum cannot reproduce without the presence of the host tree and specific soil and climatic conditions. Its rarity therefore depends not only on cultivation, but also on the environment and the natural balance it requires to thrive.
History and origin of Tuber melanosporum
The origin of Tuber melanosporum goes back thousands of years. Already in ancient times, the Greeks and Romans considered truffles a delicacy with aphrodisiac and mystical properties. In the Middle Ages, however, its consumption declined because it was associated with luxury and aphrodisiac. In fact, it was banned by the Catholic Church for this reason. After this abandonment, it regained prominence in European gastronomy from the 18th century onwards, especially in France and Italy.
In Spain, its cultivation began to develop in an organised way in the mid-20th century, with the municipality of Sarrión, located in the province of Teruel, being one of the world epicenters of truffle growing. Today, this area concentrates a very significant part of the international production of the Tuber melanosporum truffle, thanks to its continental climate, its limestone soils and the experience accumulated over generations of truffle growers. In fact, if you want to buy this exquisite food, you can visit our website, Trufalia.
Surprising facts about its flavour and aroma
The aroma of Tuber melanosporum Vitt is so unique that scientists have identified more than sixty volatile compounds responsible for its fragrance. These include sulphides, which provide the characteristic earthy touch, and esters, which give it its sweet, enveloping notes. This balance makes its perfume capable of transforming a simple dish into a luxurious gastronomic experience.
In the kitchen, small amounts are enough to take any recipe to the next level. Experts recommend not cooking it at high temperatures, as excessive heat can cause it to lose some of its aromatic nuances. For this reason, it is usually served raw, sliced with the last blast of heat on eggs, pasta, pizzas or risottos, or infused in oils and sauces.
How Tuber melanosporum is cultivated
Tuber melanosporum, as a crop, is a long and delicate process that requires patience, knowledge and respect for the natural rhythm of the soil. It all starts with mycorrhization, a process by which the fungus is attached to the roots of holm oak or hazel seedlings in specialised nurseries. These mycorrhizal plants are then transplanted to land with very specific characteristics, which we will show you later on.
From then on, truffle growth is slow. The first specimens usually appear between six and eight years, depending on the conditions of the soil and the climate. Irrigation management, soil cleanliness and protection against pests are also essential aspects that should not be overlooked in order to guarantee a good production.
Ideal conditions for Tuber melanosporum cultivation
Tuber melanosporum Vitt requires cold, moderately wet winters and dry summers, with marked temperature fluctuations between day and night and between the seasons that stimulate the development of the fungus. It also needs a medium altitude – between 600 and 1,200 metres – and adequate exposure to the sun. In this sense, the mountain ranges of Teruel have exceptional conditions, which explains the outstanding quality of the black truffle produced in Sarrión and its surroundings. It also requires limestone soils, well drained, poor in organic matter and not very acidic, with an alkaline pH, above 7.
Harvesting and season of the Tuber melanosporum truffle
The harvesting season of the black truffle tuber melanosporum extends from late autumn to early spring, from November to March and, in some seasons, until the beginning of April. During this period, truffle growers scour the fields accompanied by their trained dogs, which are able to detect the aroma emanating from the subsoil.
Once located, extraction must be carried out carefully, using small hoes or special knives so as not to damage the mycelium or the environment of the tree. Each truffle must be carefully cleaned and sorted according to size, aroma and shape before being marketed.
