by Nikitas » Thu Oct 15, 2009 1:06 am
Black truffle is found mostly in France. White truffles in the Savoy region, mostly the Italian side.
CBBB, the taste of truffle, especially truffle oil definitely has the pungency of garlic. The Oil is horrid stuff having something of the whiff of burnt rubber. I bought a bottle at an upmarket deli in Milan and all the people who smelled it agreed it was horrid. I gave it to an Italian friend who thought it was heavenly. Like I said, there is no accounting for taste.
Purdey, I would never insult the flavor of Woodcock with truffle. Dilligent roasting and the entrails sauteed with cognac and served on toast is plenty tasty for me.
For those that want to go after truffles, the place in Cyprus would be hardwood forests, in the south (partitionists eat your hearts out!!!!), the north with its spindly maquis vegetation would not be the place for truffles. Look for the tell tale fly that hovers over a spot about three to four feet from the root of an oak or hazel. The fly apparently is attracted to the scent of truffle emanating from the soil. Dig straight under the hover spot of the fly. That is if you do not have a dog or pig to oblige you.
Now think, would you want to eat stuff that drives dogs and pigs crazy?
In the delicacy scales truffles rank waaaaayyyyy below ambelopoulia, poulles, oysters and other wholesome and tasty foods, even the lowly sheftalia are tastier than this peculiar fungus.