Fresh black truffle

A gastronomic luxury at your fingertips

Some 20 years ago, Chilean tables did not know or have access to the flavors of the truffle: a subway tuber that grows in the roots of oak, hazel or oak trees.

This product has been part of the most deeply rooted European culinary traditions since ancient times, but it is the privilege of few due to its unique growing conditions.

Highly valued in France, Italy and Spain, the delicate and intense aroma and flavor of the truffle is a gift that nature gives to food lovers, who develop a real addiction for it when they taste it.

The truffle is originally from Europe, but in recent years other continents have dared to produce it. Our truffle -which is of the black variety (Tuber Melanosporum)- is grown in the foothills of the Biobío region near Chillán, in a 100% natural way. And today it is within the reach of Chileans who wish to live an incomparable gastronomic experience.

Truffle is umami

What do well-roasted tomatoes, strong Parmesan cheese, oysters, anchovies, treated meat, chicken soup or even mother's milk have in common?

All of them release a strong concentration of monosodium glutamate, which is reflected in a taste sensation that is practically indecipherable because it fuses bitter, salty, sweet and sour and which the Japanese called umami, which in their language means tasty.

The truffle -as well as most of the products categorized as delicatessen in different cultures- together with some wines and liquors, have that "what do I know" that awakens a sensation of gustatory and olfactory pleasure that often triggers a compulsive preference for them.

The truffle is a faithful exponent of umami flavor.

When and how to use it?

Hot or cold, the black truffle is capable of transforming the simplest dishes into sophisticated expressions of flavor. It is applied in very thin slices because its potency prevents it from being overused.

Luxury appetizers that will surprise your guests. You can put truffle slices on a green asparagus salad, a salmon carpaccio, an oyster tartar or on toast with fresh cheese.
For hot preparations you can cut it into julienne strips and apply it. If you are already used to its flavor, use a whole truffle to make an "en croute" (wrapped in leaf dough).
Add chopped truffle to the filling of a quiche Lorraine before cooking.
Cover with thin slices a ready risotto whose heat will finish cooking them.
You can incorporate pieces of truffle under the skin of any type of poultry (chicken, hen, quail, turkey, etc.) before roasting or braising it. You will see how the meat captures the essence of this precious fungus.
Combine it with a white fish such as conger eel, turbot or sole. In case you want to cook the fish wrapped in aluminum foil, put truffle pieces inside the packages during cooking.
Apply truffles to all kinds of doughs or pastries. You can make a special bread with cracklings and fresh truffle slices, a real delicacy!
A trick: place, for one or two days, a truffle in contact with the food you want to perfume and thus obtain its maximum potential. Some examples:
- Apply grated truffle to butter, cream or camembert cheese. Let at least one day pass before using each of these products and you will be able to appreciate how this wonderful fungus envelops everything it touches with its aroma and flavor.
- Put raw eggs, whole and in shell, in an airtight jar with a truffle and leave it in the refrigerator for 2 or 3 days; then cook the eggs scrambled or as you like them and you will see that they are impregnated with the truffle flavor.

Conservation tips

In Chile, the harvest season for fresh black truffles is during the winter, from July to September. When you have them in your hands, consume them before two weeks and always keep them in a closed container with an absorbent paper inside and in the refrigerator. Every day open the container to oxygenate and renew the paper.

There is an option to freeze them, but it is not ideal because they lose flavor. In this case, freeze them whole, then grate them and take out the necessary amount for each preparation without defrosting them completely.

Fresh black truffles

Recipes from our experts

A culinary luxury within reach

About 20 years ago, the Chilean cuisine did not even know truffles: an underground tuber that develops at the roots of oaks and hazels.

Since antiquity, this product has been an integral part of the culinary traditions of Europe but accessible to limited number of people because of its very demanding growth conditions.

The delicious aroma and the intense flavor of truffles are a gift from Mother Nature to the lovers of good food, which is greatly appreciated mainly in France, Italy and Spain. Anyone who has ever tried the truffle will certainly not want to miss it anymore.

Originally, truffles come from Europe, but in recent years, other continents have dared to cultivate the rare delicacy. Our truffles - black truffle (Tuber melanosporum) - grow a hundred percent naturally in the area of the Chilean Precordillera, in the Biobío region, near Chillán. Thus, this unique culinary experience is nowadays easily accessible for Chileans.

Truffles are umami

What do grilled tomatoes, strong parmesan cheese, oysters, sardines, freshly cooked piece of meat, chicken soup, or even breast milk have in common?

They release a high concentration of monosodium glutamate, which is reflected in an almost indescribable taste sensation. As a complement to bitter, salty, sweet and sour, the Japanese call it "umami", which means "savoury".

Along with some wines and spirits, truffles, like most delicacies in different cultures, have that special something that makes up a good flavor and aroma. No wonder they are so highly appreciated.

The truffle is the embodiment of umami flavour.

When and how is it used?

Hot or cold, black truffles can transform the simplest dishes into true explosions of flavor. Because of its intensity, the fungus is served in very thin slices on top of the dish.

Luxurious appetizers your guests will delight on. Serve truffle slices on top of a green asparagus salad, a salmon carpaccio, an oyster tartare or on top of cream cheese on a toast.
For hot preparations you can cut the fungus into strips. If you are already used to the taste, you can also use a whole truffle for an "en croute".
Add chopped truffle to the filling of a Quiche Lorraine before baking.
Add thin slices to a prepared risotto. The temperature of the dish replaces previous heating.
You can also add truffle pieces under the skin of any type of poultry (chicken, quail, turkey, etc.). You will see how the meat absorbs the essence of this precious fungus.
Combine it with white fish such as eel, turbot or sole. For example, if you want to prepare the fish wrapped in aluminum foil, simply add truffle pieces.
The truffle goes well with any kind of pasta or dough. Add slices of fresh truffle to bread with bacon and you will have a real treat.
Tip: Stored with a truffle for a day or two in a closed container, any food takes on its incomparable taste. Hence, you can use its full potential. Some examples:
- Add grated truffles to butter, cream or Camembert. Leave it for at least a day and you'll see how this wonderful fungus wraps everything it touches in its flavour.
- Store raw eggs, still in their shells, along with a truffle in an airtight, well-sealed container and leave it for 2 or 3 days in the refrigerator. Then you cook the eggs as you like, for example, scrambled eggs and you will see that they have taken on the truffle flavour.

Storage tips

In Chile, the season for harvesting fresh black truffles is during the South African winter, from July to September. Once you hold a truffle, you should consume it within two weeks and store it in a sealed container in the fridge, ideally on absorbent paper. Open the container every day, so new oxygen can get inside and change the paper.

We strongly recommend not to freeze truffles, in order to keep the real flavor. If you must do it, you need to freeze the fungus in one piece and then grate the required amount, still frozen, over the dish. Be careful, however, if you do not use it entirely, don't let the truffle thaw.

Truffes noires fraîches

Expert recipes

A culinary luxury on the doorstep

More or less 20 years ago, Chilean cuisine did not know about truffles; the underground tubercule that develops at the root of the peppers and the noise makers.

Since ancient times, this product has been an integral part of Europe's culinary traditions, but it has also been inaccessible to most people due to its very poor storage conditions.

The magnificent fragrance and intense flavor of truffles are a natural treasure for gourmands, mainly appreciated in France, Italy and Spain. Those who have tasted truffles never want to give them up.

Originally, truffles come from Europe, but recently, other continents have begun to cultivate these delicious mushrooms. Our truffles - black truffle (Tuber melanosporum) - are grown in a completely natural way at the edge of the Chilean mountains in the Biobio region, near Chillán. Thus, this unique culinary experience is easily accessible to Chileans.

Truffles are umami

What do tomatoes, parmesan, sardines, fish, freshly prepared meat, chicken soup or even mother's milk have in common?

They contain a high concentration of sodium glutamate, which is described as an almost indescribable taste sensation. As a complement to the amer, salt, sweet and sour, the Japanese have adopted the term "umami", which means "tasty".

Like some wines and other alcohols, truffles, like most spices in different cultures, have this special characteristic that creates a good taste and perfume. This is why they are so widely appreciated.

The truffle is the incarnation of the "umami" flavor.

When and how to use them ?

Warm or cold, black truffles can transform the simplest dishes into an explosion of flavors. Due to their intensity, mushrooms are served in thin slices on the plate.

A luxurious menu to offer to our guests. Serve truffle slices on a green asparagus sauce, on a salmon carpaccio, on a vegetable tartare or with cream cheese on a toast.
For hot preparations cut the mushroom into slices. You can even use a whole truffle for a crisp.
Add small truffles in small pieces to the quiche Lorraine before putting it in the oven.
Add small pieces to an already prepared risotto. The temperature of the dish replaces the cooking.
It is also possible to add pieces of truffle under the meat of any type of volaille (from the poule, the canaille, the dinde, etc.). The meat absorbs the essence of the truffle.
Combine with white fish such as eels, turbot or sole. For example, pack the fish and truffles in aluminum foil.
Truffles accompany all types of pasta. Add fresh truffle slices to bread with bacon to create a small fry.
Tip: If you add sliced truffle and keep it in a closed container for one or two days, all nourishment will have an incomparable taste. A few examples to enjoy it:
- Add some sliced truffles to the beurre, cream or camembert. Leave for at least one day and this delicious mushroom will impregnate everything it touches with its flavor.
- Store raw oysters, in their shells, with a truffle in an airtight container and leave them for two or three days in the refrigerator. Prepare the oysters -browned, on a plate- and they will keep the truffle flavor.

Stocking tips

In Chile, the red truffle harvesting season takes place during the South African winter, from July to September. Once harvested, the truffle must be kept in an airtight container in the refrigerator, ideally on absorbent paper, and consumed within two weeks. The container must be opened every day to oxygenate the truffle and to change the paper.

We recommend not to freeze the truffles in order to preserve their flavor. In case of freezing them, it is necessary to do it in pieces and to collect the necessary quantity, always frozen, at the moment of using them. Care should be taken not to allow the rest of the truffle to thaw.

Cold black Wintertrüffel

Rezepte von unserem Experten

A luxurious luxury for the nearby greenery

For about 20 years, Chilean cuisine has not yet been able to offer the truffle: a unique knolle, which is developed in the blends of the Eiche or Hasel.

This product has been a strong component of Europe's kulinary traditions since antiquity, but only a few privileges have been preserved due to its highly sensitive growth conditions.

The fresh aroma and the intensive flavor of the truffles are a taste of nature to those who love good cooking, which in France, Italy and Spain in particular is very popular. Anyone who has tried it once will no longer want to miss the cheese.

The truffle is mainly from Europe, but in recent years, other continents have also become involved in the cultivation. Our truffle - black winter truffle (Tuber melanosporum) - grows for hundreds of years in the area of the Präkordillere, in the Biobio Region, near Chillán. Thus, this unique culinary achievement is now also easily accessible to Chileans.

Trüffel sind umami

What do you have in common: thick tomatoes, a strong Parmesan cheese, cheese spreads, sardines, a freshly sliced piece of fish, a hamburger or even mutton soup?

They set a high concentration of mononatriumglutamate free, which is used in a practical, unbearable taste sensation. As a change to bitter, salty, sweet and sour, the Japanese know this "umami", which means "healthy".

Like most of the delicacies in different cultures, the truffles are combined with certain foods and spirits that make for a good taste and taste sensation. It is therefore not surprising that they are so highly prized.

The truffle is the ingredient of the Umami pack.

Wann und wie wird er verwendet?

Whether hot or warm, the black truffle can be used for the simplest parts in real gaseous splashes. Due to its intensity, the lamp will be placed in very dark spots over the light.

Luxurious views, which your guests will enjoy.
You can enjoy a green spargelsalat, over a Lachs-Carpaccio, an Austerntatar or on a toastbrush with fresh fruit.
For high-speed connections, you can also use the piling in streams. If you are already in the warehouse, you can also use a whole truffle for an "in-croute" (in the middle).
Fügen Sie vor dem Backen gehackte Trüffel zu der Füllung einer Quiche Lorraine hinzu.
Enjoy a rich and fertile risotto, which will give you a richer flavour.
From the outside, you can make a variety of different types of geflügel (Huhn, Huhn, Wachteln, Puten usw.) under the top of the pile. You will see how the Fleisch will enhance the essence of this costly pillar.
Combine them with a white fish such as aal, Steinbutt or Seezunge. If you would like to place the fish in aluminum foil for example, you can simply use the Trüffelstücke.
The truffle is ideal for any kind of pasta or cheese. A real delicacy is also a broth made from speck and cheese of the fresh truffles.
Ein Trick: With a truffle for one or two days in a single batch, you can take your life's work to the next level. This will give you full potential. A few examples:
- Place the geriebene truffle on butter, sausage or a Camembert. Let this at least one day stand and you will see how this wonderful pilaf contains everything that it contains in its aroma.
- Place the whole egg, whole and with a cheese, together with a truffle, in a light, clean, well-floured glass and let it stand for 2 or 3 days in the cooker. Then you can cook it after cooking, e.g., a hot meal, and you will see that the meat has been taken from the truffle pack.

Tips for the operation

In Chile, the season of the cold, black truffles in the South American winter, from July to September, lasts. As soon as you have it in your hands, consume the truffle within two weeks and cook it in a shallower container, preferably on a paper towel, in a hot stove. Open the container so that the new Sauerstoff can be removed and remove the paper.

It is possible to replace the filter, but we do not recommend it because the real package is not lost. Falls es sich nicht vermeiden lässt, frieren Sie den Pilz am Stück ein und später reiben Sie Sie die erforderliche, noch gefrorene Menge über das Gericht. Passen Sie jedoch auf jedoch, den Trüffel nicht auftauen zu lassen, wenn Sie ihn nicht komplett verwenden.