Spanish Black Truffle in the Spotlight

A festival is underway in Soria called Soria y Trufa, the goal of which is to promote the use of truffle and highlight the way that chefs use it in their recipes. The famous Tuber Melanosporum is very popular in Soria in particular, and many unique recipes are being highlighted at the gastronomic festival that runs until the end of March.

That includes clever pairings using chocolate and recipes like confit duck brioche with truffled chocolate, chocolate buñuelos with truffle aromas, dark chocolate and hazelnut mousse with black truffles from Soria, and black truffle cocktail with chocolate and orange.

Black truffle, also known as “black gold” or “black diamonds,” is produced primarily in Teruel, Huesca, Zaragoza, and Soria—privileged locations in Spain that can call this delicacy home.

Sarrión in particular, a town in Teruel where truffles grow wild, may be home to the best black truffle in the world, and Spain is the world’s main supplier of black winter truffles, though it’s also a supplier of black summer truffle (Tuber Aestivum).

Truffles have a very particular flavor that is incomparable, and they also have more than 48 different nuances, from wood and ground coffee to butter and caramel. For this reason, it’s a product sought out by chefs around the world.  The bulk of exports of this product go to France and Italy.