How is the truffle dog trained? Black truffle: raw or cooked?

Truffle hunting is a very exciting experience. Definitely more fun is the summer truffle one for two reasons: it is found in abundance compared to the white one, and most importantly it is born less deep, about 30-40 cm, while the white one goes up to 80-100.

By the way, the dog might also dig in places where the truffle has already been collected, fooled by the persistence of its scent. And here it is always an unknown. Even the most experienced truffle hunters cannot understand the timing of its growth. Sometimes months pass before it grows back in the usual place, and sometimes with wonder one rediscovers the “newborn” after a few days.

Truffle dogs are incredibly fascinating. They do it for fun. They are not boars, they don’t eat it. They are joyful and their prize is the cookie. So why do they search for truffles? Training starts from maternal weaning.

The mother’s breasts are lightly sprinkled with its scent and it is natural that they will go looking for it every time. After weaning is over, the truffle hunter prepares a perforated ball with bits of the truffle inside and hides it shallowly in the places easy to find it. It is from there that his game-work is born.

Not all dogs are suitable or good at searching for them and that is why truffle dogs are also highly valued. Most truffle hunters never part with them and that is understandable. A perfect symbiosis is that between dog and seeker.
The moment of reunion is delicate and exciting. The truffle hunter’s skill lies in allowing the dog to dig but also being careful not to get to the truffle: he might damage it with his nails, so he has to stop his 4-legged friend just before, gently accomplishing the mission. And of course: cookie!

The truffle season lasts throughout the year. Each season has its own types: the Marzuolo Truffle(Tuber borchii Vitt), the Scorzone Black Truffle(Tuber aestivum Vitt), the Uncinato Black Truffle (Tuber uncinatum), the Prized Black Truffle (Tuber melanosporum Vitt), the Winter Black Truffle (Tuber brumale Vitt) and the Smooth Black Truffle (Tuber Macrosporium Vitt.). The White Truffle (Tuber magnatum Pico) is the most valuable. Its value is defined by season, size, firmness and purity.

By the way, white truffles lose their weight quickly. Best not to wait too long to consume it, but I suppose it will not be easy to resist it. While the sensory difference between one truffle and another is also given by the type of tree under which it grows, perceptible strongly on the black one.
Preparation is also quite different. The white should be eaten strictly raw. On fried egg, egg pasta, risotto or perhaps on toast with lard. While the black is best expressed by including it in cooking: galantines of meat, mantecature of pasta dishes, sauces for main courses. Infinity of uses. As much as I find some chefs contrite, a fine grating of a flavorful black truffle never goes amiss.

Ah, one trick: keep the dish well warm before serving (I personally microwave it) and that way your dish will maintain the right temperature until the end allowing your truffle to express itself at its best.

And since we have started the white season, there will be no shortage of recipes for both of us!