Tuber Magnatum Pico Produced Following the INRAE/ROBIN Process Under License and Quality Control of INRAE
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The Soil Environment for Tuber Magnatum Growth in Motovun Forest, Istria
NAT. CROAT. VOL. 13 No 2 171¿185 ZAGREB June 30, 2004 original scientific paper / izvorni znanstveni rad THE SOIL ENVIRONMENT FOR TUBER MAGNATUM GROWTH IN MOTOVUN FOREST, ISTRIA GILBERTO BRAGATO1,BARBARA SLADONJA2 &ÐORDANO PER[URI]2 1Istituto Sperimentale per la Nutrizione delle Piante, Via Trieste 23, 34170 Gorizia, Italy 2Institut za poljoprivredu i turizam, Carla Huguesa 8, 52440 Pore~, Croatia Bragato, G., Sladonja, B. & Per{uri}, \.: The soil environment for Tuber magnatum growth in Motovun Forest, Istria. Nat. Croat., Vol. 13, No. 2, 171–185, 2004, Zagreb. The mixed oak forest located near the town of Motovun is a well-known white truffle (Tuber magnatum Pico) producing area of the Istria region. Motovun Forest covers a 900-ha area in the flu- vial plain of the Mirna River, which flows into the Adriatic Sea through a hilly landscape originat- ing in a sedimentary sequence of a Triassic-Eocene carbonatic platform and Eocene-Oligocene Flysch turbidites. T. magnatum production has been decreasing in the last 10 years and a study was specifically performed in an attempt to explain this. Productive soils of the valley bottom were compared with unproductive soils on the slopes, the latter being drier, thinner and more developed than the former. T. magnatum carpophores are not found all over the fluvial plain and Motovun Forest was further subdivided into productive, unproductive and occasionally productive areas. All soils of the valley bottom were thick and continuously rejuvenated by the frequent arrival of fine sediments from slopes, but only unproductive ones were characterized by water saturation in some periods of the year. -
Truffle Guide 2016 the FOUR ITALIAN TRUFFLES
ITALFOODS Truffle guide 2016 THE FOUR ITALIAN TRUFFLES WHITE TRUFFLES (Tuber Magnatum Pico) The white truffle is the most rare and precious of all truffles. It is picked only between the months of September and December in the town of Alba in the Piemonte region. The smooth, yellow surface of the truffle hides an interior that varies from brown to pale hazelnut with thin, light veins. Its unmistakable aroma is extremely intense, yet delicate. The key to its use is to use it raw. The classic combination would be egg paparadelle tossed with butter, the best grated Parmigiano Reggiano cheese, and then at the end the White Truffle thinly shaved on top. Preferably at tableside for dramatic effect. BLACK WINTER TRUFFLES (Tuber Melanosporum Vitt) This “black diamond” can be found as far as 20 inches under the ground, near oak trees, hornbeams, and hazelnut trees. It is picked in the Umbrian region of Italy between December and March. Its surface is black and wrinkled, with minute warts and its pulp is a purplish black with numerous, thin veins. Best tossed with warm olive oil and seasoning to taste. BIANCHETTO TRUFFLES (Tuber Albidum Pico) The season for picking the Bianchetto truffles, which is the smallest of the truffles, is between the months of January and April. They are whitish in color, while the pulp is a pale hazelnut with white veins. Their taste is sharp, but added to butter or olive oil, they tend to taste very similar to the precious white truffles. BLACK SUMMER TRUFFLES (Tuber Aestivum Vitt) The easy availability of these truffles makes them the most widely used. -
Corylus Avellana
Annals of Microbiology (2019) 69:553–565 https://doi.org/10.1007/s13213-019-1445-4 ORIGINAL ARTICLE Chinese white truffles shape the ectomycorrhizal microbial communities of Corylus avellana Mei Yang1 & Jie Zou2,3 & Chengyi Liu1 & Yujun Xiao1 & Xiaoping Zhang2,3 & Lijuan Yan4 & Lei Ye2 & Ping Tang1 & Xiaolin Li2 Received: 29 October 2018 /Accepted: 30 January 2019 /Published online: 14 February 2019 # Università degli studi di Milano 2019 Abstract Here, we investigated the influence of Chinese white truffle (Tuber panzhihuanense) symbioses on the microbial communities associated with Corylus avellana during the early development stage of symbiosis. The microbial communities associated with ectomycorrhizae, and associated with roots without T. panzhihuanense colonization, were determined via high-throughput sequencing of bacterial 16S rRNA genes and fungal ITS genes. Microbial community diversity was higher in the communities associated with the ectomycorrhizae than in the control treatment. Further, bacterial and fungal community structures were different in samples containing T. panzhihuanense in association with C. avellana compared to the control samples. In particular, the bacterial genera Rhizobium, Pedomicrobium,andHerbiconiux were more abundant in the ectomycorrhizae, in addition to the fungal genus Monographella. Moreover, there were clear differences in some physicochemical properties among the rhizosphere soils of the two treatments. Statistical analyses indicated that soil properties including exchangeable magnesium and exchange- able calcium prominently influenced microbial community structure. Lastly, inference of bacterial metabolic functions indicated that sugar and protein metabolism functions were significantly more enriched in the communities associated with the ectomycorrhizae from C. avellana mycorrhized with T. panzhihuanense compared to communities from roots of cultivated C. -
Fungal Diversity in the Mediterranean Area
Fungal Diversity in the Mediterranean Area • Giuseppe Venturella Fungal Diversity in the Mediterranean Area Edited by Giuseppe Venturella Printed Edition of the Special Issue Published in Diversity www.mdpi.com/journal/diversity Fungal Diversity in the Mediterranean Area Fungal Diversity in the Mediterranean Area Editor Giuseppe Venturella MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade • Manchester • Tokyo • Cluj • Tianjin Editor Giuseppe Venturella University of Palermo Italy Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Diversity (ISSN 1424-2818) (available at: https://www.mdpi.com/journal/diversity/special issues/ fungal diversity). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03936-978-2 (Hbk) ISBN 978-3-03936-979-9 (PDF) c 2020 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Editor .............................................. vii Giuseppe Venturella Fungal Diversity in the Mediterranean Area Reprinted from: Diversity 2020, 12, 253, doi:10.3390/d12060253 .................... 1 Elias Polemis, Vassiliki Fryssouli, Vassileios Daskalopoulos and Georgios I. -
Truffles and False Truffles: a Primer by Britt A
Two views of Tuber canaliculatum. Photos: John Plschke III. Truffles and False Truffles: A Primer by Britt A. Bunyard; photos by John Plischke III Nothing in biology makes sense except in the light of evolution. —Theodosius Dobzhansky (1900–1979) Truffles have been the stuff of legend and culinary delight for genus of the most highly prized species of truffles.) As with every- centuries, even millennia. Historically, all mushrooms have been thing in nature, though, there is a reason. regarded with mystery or suspicion due mostly to their habit of materializing overnight (completely unlike other “plants”) and Form follows function: the convoluted hymenium often in rings (which was clearly the work of dancing fairies). Truffles are curiouser still in that they develop entirely under- Although it may not be obvious upon first inspection, species of ground. Theophrastus (372–287 B.C.) is credited with the earli- truffle are most closely related to members of the order Pezizales, est authorship of the group; he considered them the strangest of which includes Peziza, the eyelash fungus (Scutellinia scutellata), all plants (you will recall that, until fairly recently, fungi were and the beautiful scarlet cup (Sarcoscypha coccinea). But how did classified as plants) because they lack any plantlike features, in- members of the genus Tuber and their relatives go from a flattened cluding roots. morphology and epigeous (above ground) growth habit to highly When we think of truffles, we hardly get an image of the convoluted and hypogeous (subterranean)? In his terrific book typical fungus fruitbody, much less that of a mushroom. Not The Fifth Kingdom, Bryce Kendrick illustrates the evolutionary classified with true mushrooms (the Basidiomycetes), the truffles sequence from a flattened, above-ground cup like Peziza that likely possess sac-like spore producing structures (the ascus; plural gave rise to fungi that were increasingly convoluted like Genea. -
Picco Vs Pico
G. Pacioni, R. Rittersma, M. Iotti Italian Journal of Mycology vol. 47 (2018) ISSN 2531-7342 DOI: https://doi.org/10.6092/issn.2531-7342/7748 On the Tuber magnatum, Tuber albidum and Tuber rufum author name: Picco vs Pico _______________________________________________________________________________________ Giovanni Pacioni1, Rengenier Rittersma2, Mirco Iotti1 1Department of Health, Life and Environmental Sciences, University of L’Aquila, 67100 L’Aquila, Italy 2Dorfstraβe 11, D 56290 Heyweiler, Germany Correspondig Author e-mail: [email protected] Abstract This article presents the results of a research that has been conducted on the surname of the author of the three truffle species Tuber magnatum, T. albidum and T. rufum who in the nomenclatural databases of fungi is listed as “Picco” rather than “Pico” (how he is usually indicated). Drawing upon official documents from the Turin State and University Archives the claim is made that the surname Picco is the correct version. This name can also be found in a contemporary review of the book Melethemata Inauguralia (Picco 1788), as well as in a biographic dictionary of Piedmontese physicians dated back to 1825. Therefore, the officially used indication since Stafleu and Cowan (1983) can be considered to be correct. Keywords: systematic botany; mushrooms; truffles; history; nomenclature; Vittorio Picco; Savoy dynasty. Riassunto In questo lavoro è stata condotta un’indagine sul cognome dell’autore delle tre specie di tartufi Tuber magnatum, T. albidum e T. rufum, che nelle banche dati di riferimento nomenclaturali dei funghi viene riportato come “Picco” e non “Pico”, come usualmente viene indicato. Sulla base dei documenti ufficiali degli Archivi di Stato e dell’Università di Torino è stato possibile accertare che, in effetti, il vero cognome è Picco. -
What Is a Truffle? Why Do Truffles Smell?
Truffle Q & A by Alana McGee- Often called diamonds of the culinary world, truffles are edible fungi that grow underground, and are considered to be a delicacy because of their intense and unique characteristics and aromas. Truffles are often shaved on top of food prior to serving, but they also are used to infuse flavors into dishes. Along with caviar, saffron, and matsutake mushrooms, truffles are considered one of the most highly sought after, rare, and expensive foods in the world. What is a truffle? Truffles are the fruiting bodies (spore-bearing mechanisms) of underground mushrooms. The actual fungus from which the truffles grow are formed by an underground network of mycelium in a symbiotic relationship with a host plant. This mutually beneficial arrangement occurs when the fungal mycelium and the root cells of the plant grow together to create mycorrhizae. The plant provides sugars to the fungus through photosynthesis, and the fungus provides the plant with minerals, water, and other nutrients from the soil that it could not get by itself. Why do truffles smell? Unlike mushrooms above ground, truffles rely entirely on animals to eat them as a means of spore dispersal. That is how truffle fungi spread and reproduce. And how do they do that exactly? Well, by smelling good of course! As truffles mature they develop odors and send off gasses and pheromones that signal to the surrounding wildlife that there is something tasty hidden under the soil. We like to eat them for the same reasons a chipmunk might. Are there many types of truffles? Yes. -
Current Status of Truffle Cultivation: Recent Results and Future Perspectives ______Alessandra Zambonelli1, Mirco Iotti1, Ian Hall2
A. Zambonelli, M. Iotti, I. Hall Micologia Italiana vol. 44 (2015) ISSN 2465-311X DOI: 10.6092/issn.2465-311X/5593 Current status of truffle cultivation: recent results and future perspectives ________________________________________________________________________________ Alessandra Zambonelli1, Mirco Iotti1, Ian Hall2 1Department of Agricultural Science, Bologna University, viale Fanin 46, 40127 Bologna Italy 2 Truffles & Mushrooms (Consulting) Ltd, P.O. Box 268, Dunedin, New Zealand Correspondig Author M. Iotti e-mail: [email protected] Abstract In this review the current status of truffle cultivation in Europe and outside Europe is reported. While the cultivation of Tuber melanosporum (Périgord black truffle), Tuber aestivum (summer or Burgundy truffle) and Tuber borchii (bianchetto truffle) gave good results, only the Italian white truffle (Tuber magnatum), which is the most expensive, has yet to be successfully cultivated. In future a revolutionary approach to truffle cultivation would be the application of mycelial inoculation techniques for producing Tuber infected plants which will allow to select the fungal strains adapted to specific climatic, edaphic conditions and hosts. The new insights which will be gained by the extensive Tuber genome sequencing programme will also help to improve truffle cultivation techniques. Keywords: Tuber melanosporum; Tuber magnatum; Tuber borchii; Tuber aestivum; cultivation; mycelial inoculation Riassunto I tartufi sono funghi ascomiceti appartenenti all’ordine delle Pezizales anche se molti ricercatori considerano “veri tartufi” solo le specie apparteneti al genere Tuber, che comprende le specie di maggiore interesse gastronomico e commerciale quali Tuber melanosporum (tartufo nero pregiato), Tuber magnatum (tartufo bianco pregiato), Tuber aestivum (tartufo estivo o uncinato) e Tuber borchii (tartufo bianchetto). L’elevato valore economico di questi tartufi ha suscitato grande interesse riguardo la loro coltivazione fin dal lontano rinascimento. -
Non-Wood Forest Products in Europe
Non-Wood Forest Products in Europe Ecologyand management of mushrooms, tree products,understory plants andanimal products Outcomes of theCOST Action FP1203 on EuropeanNWFPs Edited by HARALD VACIK, MIKE HALE,HEINRICHSPIECKER, DAVIDE PETTENELLA &MARGARIDA TOMÉ Bibliographicalinformation of Deutsche Nationalbibliothek [the German National Library] Deutsche Nationalbibliothek [the German National Library] hasregisteredthispublication in theGermanNationalBibliography. Detailed bibliographicaldatamay be foundonlineathttp: //dnb.dnb.de ©2020Harald Vacik Please cite this referenceas: Vacik, H.;Hale, M.;Spiecker,H.; Pettenella, D.;Tomé, M. (Eds)2020: Non-Wood Forest Products in Europe.Ecology andmanagementofmushrooms, tree products,understoryplantsand animal products.Outcomesofthe COST Action FP1203 on EuropeanNWFPs, BoD, Norderstedt,416p. Coverdesign, layout,produced andpublished by:BoD –Books on Demand GmbH, In de Tarpen 42,22848 Norderstedt ISBN:978-3-7526-7529-0 Content 5 1. Introduction.......................................................11 1.1Non-wood forest products.....................................11 1.2Providingevidencefor NWFP collection andusage within Europe ......................................14 1.3Outline of thebook...........................................15 1.4References ...................................................17 2. Identificationand ecologyofNWFPspecies........................19 2.1Introduction.................................................19 2.2 Theidentification of NWFP in Europe. ........................ -
Truffle Farming in North America
Examples of Truffle Cultivation Working with Riparian Habitat Restoration and Preservation Charles K. Lefevre, Ph.D. New World Truffieres, Inc. Oregon Truffle Festival, LLC What Are Truffles? • Mushrooms that “fruit” underground and depend on animals to disperse their spores • Celebrated delicacies for millennia • They are among the world’s most expensive foods • Most originate in the wild, but three valuable European species are domesticated and are grown on farms throughout the world What Is Their Appeal? • The likelihood of their reproductive success is a function of their ability to entice animals to locate and consume them • Produce strong, attractive aromas to capture attention of passing animals • Androstenol and other musky compounds French Truffle Production Trend 1900-2000 Driving Forces: • Phylloxera • Urbanization Current Annual U.S. Import volume: 15-20 tons Price Trend:1960-2000 The Human-Truffle Connection • Truffles are among those organisms that thrive in human- created environments • Urban migration and industrialization have caused the decline of truffles not by destroying truffle habitat directly, but by eliminating forms of traditional agriculture that created new truffle habitat • Truffles are the kind of disturbance-loving organisms that we can grow Ectomycorrhizae: Beneficial Symbiosis Between the Truffle Fungus and Host Tree Roots Inoculated Seedlings • Produced by five companies in the U.S. and Canada planting ~200 acres annually • ~3000 acres planted per year globally • Cultivated black truffle production now -
Fine Truffle Specialties Sid Wainer & Son® 1
FINE TRUFFLE SPECIALTIES SID WAINER & SON® 1 ® Fine Truffle Specialties At Sid Wainer & Son, we are committed to working with the most authentic and distinguished quality producers. We are excited to announce our partnership with Urbani Truffles USA, the leader in the fresh and preserved truffle industry. This partnership represents a combined 300 years of expert knowledge and passion for fresh truffles, and truffle specialty products. As a premier distributor of authentic Urbani truffle products, we guarantee only the finest truffle specialties; brought to you by Urbani and delivered to you by Sid Wainer & Son. Allie Wainer 2 SID WAINER & SON® FINE TRUFFLE SPECIALTIES FINE TRUFFLE SPECIALTIES SID WAINER & SON® 3 OILS Through the natural use of authentic, genuine truffles, olive oil gains an intense and unique fragrance, and pasta or rice become incomparable. A few drops of truffle olive oil to meat or fish is the perfect final touch for an unforgettable dish. The main characteristic which distinguishes Urbani Truffle Infused Oils from other oils in the market is that in time, the aroma will remain firm and equally intense without losing its scent. BLACK TRUFFLE FLAVORED WHITE TRUFFLE FLAVORED OLIVE OIL OLIVE OIL #347460 12/55 ml #347470 12/55 ml #347450 6/250 ml #346240 6/250 ml SALT Using the finest Atlantic gray sea salt and authentic Italian truffles, this is a simple but precious ingredient to elevate any specialty dish. BLACK TRUFFLE SALT WHITE TRUFFLE SALT #347740 12/3.5 oz #347750 12/3.5 oz PEELINGS The world’s finest truffles conveniently preserved and jarred. -
Dec. 11 Wine Dinner
FOR IMMEDIATE RELEASE For more information, chef interviews and demos, contact: Kimberly Winter Stern, KSquared Communications & Public Relations, (913) 449-4294; [email protected] Katie Van Luchene, KSquared Communications & Public Relations, (913) 485-1059, [email protected] FARINA’S EXECUTIVE CHEF MICHAEL SMITH PLANS SPECTACULAR DECEMBER 11 WINE DINNER FEATURING GUEST CHEFS MICHAEL KRAMER AND WALLY ACRE ____________________________________________________ James Beard Award-winning Chef Smith invites acclaimed chefs from Greenville, South Carolina and Memphis to join him in presenting a few of his favorite things, including prized white and black truffles from Alba, Italy, Ossetra caviar, outstanding Piedmont wines and three grand cru Champagnes. WHO Farina WHAT Michael Smith Wine Dinner Series Presents: Holiday Wish List Dinner WHEN 6 p.m. Hors d’oeuvres + Champagne/7 p.m. Seated Dinner Wednesday, December 11, 2019 WHERE Farina, 19 W. 19th St., Kansas City, Missouri 64108 COST $250 per person (plus tax and gratuity) RSVP Reservations required: [email protected] OR call 816-842-2205. This event will sell out quickly. Chef Michael Smith is making holiday shopping for Kansas City food and wine aficionados extra delicious by sharing a few of his favorite things in an extraordinary dinner at his popular Modern Italian restaurant in the Crossroads Arts District. And to make the evening especially merry and bright, the James Beard Award-winning chef is bringing two award-winning chefs—Michael Kramer of Jianna’s in Greenville, South Carolina, and Wally Joe of Acre Restaurant in Memphis— to help him celebrate the truffles of Alba, Italy, and the wines of Piedmont.