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Throughout history, truffles have been celebrated for their extraordinary gastronomic qualities.


In 1825, French gastronome Jean-Anthelme Brillat-Savarin solidified the truffles modern reputation when he referred to truffles in his book The Physiology of Taste as "the Diamond of Gastronomy" . This metaphor has stuck, and today gourmands and top chefs around the world continue to delight in the truffles unique culinary characteristics.

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What's a Truffle?

A truffle is the fruiting body of a type of fungi that grows in a symbiotic relationship with certain tree species...think of it as a type of underground mushroom.

In order to spread their spores, they have developed a captivating aroma and unique flavour to entice animals to dig them up and eat them.

These qualities, alongside their ability to add depth and complexity to a dish, their scarcity and very short season, that has made them so sought after as one of the worlds most prised ingredients.

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