Truffle

Truffle describes a group of edible mycorrhizal (subterranean) mushrooms (genus Tuber, class Ascomycetes, division Mycota).

Related Topics:
Mycorrhiza - Mushroom - Genus - Tuber - Class - Ascomycetes - Division

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The ascoma (fruiting body) of truffles is highly prized as food. In 1825 Brillat-Savarin called the truffle "the diamond of the kitchen" and praised its aphrodisiac powers. (Physiology of Taste Meditation vi). While the aphrodisiac characteristics of truffles have not been established, it is still held in high esteem in colloquial French and northern Italian cooking, and in international haute cuisine.

Related Topics:
Ascoma - Fruiting body - Brillat-Savarin - Aphrodisiac - Haute cuisine

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