Truffle is the most expensive and distinguished mushroom in the world. Michel De Matteis, a lecturer at the hotel management school in Lausanne VD, is a big truffle fan and explains the phenomenon.
The first reason for the high prices is truffle cultivation. It cannot be grown privately, the exact crop yield is different every year.
Several factors are important for the development of truffles. Truffles develop from underground spores. They get the carbon they need for their growth from the roots of certain species called truffle trees.
Also the soil should be calcareous and the right climate is important. “Winter should be dry, summer should be pretty wet,” says De Matteis. Truffles also need about eight months underground to mature. “For example, a fungus needs only 48 hours to grow in a suitable environment.”
Truffles aren’t just truffles
There are different types of truffles with different prices. White Alba truffle is the most expensive and sought after truffle. “An outstanding product,” says Michel De Matteis. White truffle grows only in Piedmont. It has been harvested since October. Peak season is November. “It’s season is really short, it only lasts a few days and is only eaten raw.” Prices are accordingly high: a white truffle weighing 830 grams was sold in Alba last year for 103,000 euros.
The good news is that you only need a very small amount. A few slices are enough for an intense taste experience. And white truffle is easy to preserve. However, you have to know how. De Matteis’s advice: «Preserve in a small saucepan with broth and grapeseed oil. So truffles still smell like truffles afterwards.”