For half a million years truffles have been the Wood Wide Web, knitting together the forests of Europe.
If you had X ray vision to look under Oak trees and through the ground you would see a vast complex of silvery threads. This is the mycelium, which makes up the ‘body ‘ of the truffle organism. It is a symbiotic root system, supporting the tree. In return the Oak or Hazel or Poplar feeds sugars to the fungus.
Chemical signals flash along the threads, a conversation throughout the forest.
Come winter the Black Truffle, Tuber melanosporum, forms underground fruiting bodies. These are the fabled Black truffle of culinary renown.
A very long time ago the truffle figured out how to have its fruits dug up and dispersed. It coevolved complex and delicious aromas and flavours to appeal to the taste buds of warm-blooded animals like Squirrels, Wild boar and People.
People and truffles have a long association, to the benefit of both. The truffle has convinced the people who love it to escort it to a new land and provide it with a happy home under the oaks.
Chefs who understand this gracious ingredient bring great pleasure to diners whose taste buds have evolved to appreciate the swirl of 50 flavour components.
Friend and Burrell are part of this ancient cooperative of tree, fungus, and person. We take great care to bring the most carefully graded truffles to you, via half a million years of R&D.
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