Is there white truffle in Spain?

White truffle in Spain

In Spain, white truffles of different species have been identified, but not all of them are edible or of high gastronomic value like the Tuber magnatum. Some of the white truffles that can be found in Spain are:

Tuber Borchii (spring white truffle).

Tuber borchii (spring white truffle)

The Tuber borchii, known as the spring white truffle, is a lesser-known variety of truffle but highly appreciated in the kitchen for its delicate aroma and earthy flavors with light notes of garlic and spices. Although it does not reach the intensity of the famous Italian white truffle (Tuber magnatum), it is more affordable and versatile in the kitchen.

Harvest months

The Tuber borchii is typically found between January and April, with its peak ripening in the late winter and early spring months.

Areas of Spain where it is found

The white spring truffle grows in sandy and limestone soils, mainly under holm oaks, hazelnuts and pines. In Spain, it is found in the following regions:

Catalonia (especially in areas of the Pre-Pyrenees).

Aragon.

Valencian Community.

Castile and Leon.

Andalusia (in areas with suitable soils).

It is less common than the black truffle (Tuber melanosporum) but is cultivated and harvested in similar habitats.

Common price in season

The price of Tuber borchii is considerably more affordable than that of other varieties of truffle. In season, it usually ranges between:

100 and 300 euros per kilo, depending on the quality and size of the pieces.

Common recipes

Tuber borchii is versatile in the kitchen, and is preferably used raw or lightly cooked to preserve its delicate aroma. Some common recipes include:

Pasta with white truffle:

Thin slices of truffle are grated over fresh pasta (such as tagliatelle) accompanied by butter and a touch of parmesan.

Truffled eggs:

The eggs are flavoured by storing the truffle with them in an airtight container for a few days. They are then used to prepare omelettes, scrambled eggs or fried eggs.

White truffle risotto:

Truffle is grated over risotto at the end of cooking to intensify the flavour.

Truffle butter:

Soft butter is mixed with grated truffle and used as a condiment for meat, fish or toast.

Meat or fish carpaccio:

Truffle is thinly sliced ​​over beef, salmon or tuna carpaccio, seasoned with olive oil and sea salt.

Cream cheese with truffle:

Ideal for spreading on bread or accompanying crudités, it combines fresh cheese, cream and grated truffle.

Tuber borchii is an excellent alternative for those looking to enjoy truffles without the high cost of other varieties. It is recommended to consume it fresh to make the most of its organoleptic properties.

choiromyces meandriformis

Choiromyces meandriformis

Known as the white desert truffle or white summer truffle, it is a species of hypogean fungus that belongs to the Tuberaceae family. It is a less well-known variety than the famous white Alba truffle (Tuber magnatum), but it is of gastronomic and mycological interest in certain regions of Spain and Europe.

Description

Appearance: It is an irregularly shaped underground fungus, with a rough or lobed surface and a white to cream colour. Its interior (gleba) has a marbled texture with whitish and brown tones.

Aroma: Although not as intense as other truffles, it has a characteristic, somewhat sweet and earthy smell, reminiscent of nuts and mushrooms.

Habitat: It grows in sandy or limestone soils, generally in semi-arid areas, in mycorrhizal association with roots of certain plants (mainly holm oaks, oaks and pines).

Months of the year in which it is found

Choiromyces meandriformis bears fruit mainly during the warm summer months:

Optimal season: Between June and September, although it may vary slightly depending on the climate of each year.

Areas of Spain where it is found

This species has a preference for semi-arid or Mediterranean areas with suitable soils:

Common regions:

Aragon (particularly in Teruel).

Valencian Community.

Castilla-La Mancha.

Catalonia.

Andalusia (in areas with sandy soils).

In Europe, it is also found in countries such as Italy, France and parts of the Balkans.

Common price in season

The price of the white desert truffle is considerably lower than that of other truffle varieties due to its lower popularity and the lower intensity of its aroma. In season, approximate prices range from:

20-60 €/kg, depending on quality and market demand.

Common recipes

Although it does not have the same prominence as other truffles in haute cuisine, it is used in cooking in creative ways, especially in local regions:

Aromatic oils