Truffle is an annual natural fungal plant, which mostly grows under pine, oak and oak trees. Together with foie gras and caviar, it is called "three great French cuisines", and its annual consumption is twice that of grass. There are about 30 kinds of truffles, of which white truffles and black truffles are the most delicious. Because truffles are very picky about the growing environment, they can't grow as long as the sun, water or soil pH changes slightly, which is why truffles are so rare. How expensive are truffles? Mosso Henri, who has been planting truffles for decades, said that the best truffles in the world are white truffles from Alba, Italy, which used to cost 35,000 US dollars per kilogram, and black truffles from Perigord, France, which cost at least 500 US dollars. It tastes like dirt and garlic, smells like natural gas, some like cheese, some like onions, but it doesn't taste like dirt, it tastes like cabbage. If the price of black truffles is similar to that of gold with the same weight, then only diamonds can test the price of white truffles.

Truffles cannot be farmed artificially, which is one of the reasons why they are so expensive. The price of white truffles fluctuates every year, but it usually ranges from 800 to 1500 USD per pound (453g).

Truffles and caviar, champagne, oysters and foie gras are the most expensive luxuries in food. Their price and taste are the same, which is one of the reasons that attract many diners.

White truffles are usually called white diamonds. One of the reasons is that, like diamonds, they look ordinary or even ugly before carving. When the white truffle was first excavated, it looked like a clumsy, dusty potato. But once cut, it will reveal marble-like lines, ivory-like patterns, and intoxicating fragrance. The natural taste of white truffles mainly comes from its aroma, so it is generally not heated. The most common way to eat it is to cut it into thin slices, with fresh egg noodles and Italian juice. Such delicious food can be imagined.

Truffles are called "diamonds" by the French, and their value is juxtaposed with high-quality foods such as caviar and foie gras, and they are known as the "three kings" of food. The unique smell of truffle makes it an extremely precious seasoning sacred product in French cuisine and Italian cuisine. The largest white truffle in history was found in 195 1, weighing about 4 pounds, and then sold for about $5,000. A few years after the end of World War II, the preciousness of $5,000 can be imagined.

In 2004, the United States held a "truffle bidding meeting" with truffles as the ultimate food. Organizers use online video to contact big restaurants in new york and Los Angeles, so that gourmets from two big cities can bid. There are three precious Oba truffles in this auction. One of the most striking is a piece of white truffle produced in Alba, northern Italy, which weighs one kilogram, while the usual truffle is only one tenth of its weight, so it is extremely precious. With the help of the host of the popular American TV show "Life with Wealth", the original price of this white truffle was 8,000 US dollars, and it was immediately increased to 30,000 US dollars by chefs on both sides of the strait. In the end, Pitka, a famous L.A. film director and owner of Bastille restaurant, beat his opponent with a sky-high price of $35,000. Porto, the head of the restaurant, told the European Daily reporter: "It weighs one kilogram of white truffles, and 35,000 dollars is worth paying for."

The ancients thought truffles were the daughters of lightning. The ancient Greeks and Romans were fascinated by truffles, which they thought had aphrodisiac effect. Rossini, a famous composer and gourmet, praised truffles as Mozart in mushrooms. Truffles used to grow in Italian woodlands, and the best ones were produced in Roero and the edge of Lange hills in Piedmont, Italy. It is also the best wine producing area in Italy.

Truffles contain alpha androgens, which are compounds similar to androgens. Some people think that it is this smell that induces female animals to search and makes them mistakenly think that they are tracking the opposite sex partner. Whether this statement is reasonable remains to be studied.

A good truffle should be very solid and compact, with a heavy feel, not as soft as a mushroom. Experts will carefully identify the smell of truffles before buying. This unique and indescribable taste is the primary criterion for identifying the quality of truffles. Fortunately, precious truffles can be preserved for a long time as long as they are with their own soil, and only these soils can maintain their charming fragrance. When storing truffles, wrap them in paper towels, then wrap them in tin foil, and then store them in the refrigerator at low temperature. But be careful not to store it for too long, otherwise the taste will disappear completely. Don't store truffles in rice as many recipes say. Rice will suck away the unique taste of truffles, leaving you with only an expensive potato.

The traditional way to eat truffles is to cut truffles into extremely thin slices with a special slicer, and then eat them raw, or sprinkle them on lasagna, scrambled eggs or pasta coated with butter and cheese. Fontuta is a classic white truffle dish, made of Fantine cheese, eggs, milk and white truffles. It is delicious to eat with bread.

Of course, white truffles can also be eaten after heating, if you have confidence in your cooking. I recommend one for you: sliced potatoes are cooked, sliced white truffles are baked with butter and mozzarella cheese, and then potatoes are added. The price of this dish is about $200.

Just like wine, white truffles are divided into different types according to their roots, such as willow, oak, poplar, bodhi and grape. The color of white truffles also ranges from white to pink and brownish gray. Unlike black truffles, white truffles lose their unique flavor after heating. The best way to eat them is to clean the slices at the last minute. When eating black truffles, it is best to have a bottle of Pommalo red wine, while white truffles need a bottle of aged raistlin as a foil.