Details

Queen of Truffles is an international company dedicated to developing exclusive high-end cuisine products based on Truffles. The main species used in their products is Tuber Melanosporum, considered as The Black Gastronomy Diamond, which grows in their truffle plantations.

Queen of Truffles takes pride in their manufacturing process, where they directly control and supervise the selection of raw material, growth, recollection, research development and packaging of all truffle products.

Our Truffle sauce is made with fresh shiitake and natural summer truffle. Use Queen of Truffles truffle sauce on pasta sauces, fillings, mixed with oil for a truffle dressing, in omelettes or scrambled eggs with fish dishes or roast meats.

Name: Queen of Truffles Truffle Sauce 200g

Ingredients: Truffle, Mushrooms, Onion, Extra Virgin Olive Oil, Salt & Pepper

Net Weight: 200g

Drained Weight: N/A

Storage: Store in a cool dark place

Best Before: See Label

Allergens: N/A

Truffle is an edible fungus that grows underground, with an intense aroma that has great appreciation in haute cuisine and gastronomy. There are more than 30 kinds of truffles, the most known and valued are the black truffle (Tuber Melanosporum) grown in Spain and France mainly. The white truffle (Tuber Magnatum pico) and the summer truffle (Tuber Aestivum).

Both the Greeks and Romans knew of truffles. The philosopher Aristotle referred to the truffle as "a fruit consecrated to Aphrodite", and the Roman physician Galen warned that abuse in its consumption could lead to voluptuousness .

In the Italian Renaissance, Lucia Borgia and Catalina de Medici used truffles in their banquets as a great attraction to their guests. It is in the year 1554 when the first treatise on the cultivation of the Truffle is written: "Opusculus de tuberis", written by Dr. Alfonso Ciccarelli

In the 19th century, Georges Sand , a famous French writer who defended the rights of women to free love, wrote: "Truffles are the magic black apple of love"

The French and Italians are the biggest proponants of the truffle. The man who most decisively contributed to the consecration of its gastronomic value was Brillat-Savarin in his 'Physiology of Taste' or transcendental gastronomy meditations, when he calls it " black diamond of the kitchen " .

In Spain the collection of the truffle did not begin in earnest until the 1940s and 50s, when French collectors began to search the Catalan Pyrenees and from there it spread among the Spanish.

However, this should not detract from the importance of Spanish truffle production, since it currently accounts for around 30-40% of world production.

The hunting of the truffle was formerly practiced with wild boars, an animal with a great sense of smell, which made it easy to detect truffles. However, wild boars are not favoured today on account of being less bidable. Currently, truffle collection is done with dogs, animals with a great sense of smell and an ability to follow the trail. The truffle hunt is perfect opportunity to commune with nature in the middle of winter (the harvesting period is from December to March), enjoying walks between holm oaks and holm oaks, in the company of amazing animals capable of detecting the truffle and running with its search...