The black truffle is a mushroom highly appreciated in cooking for its aroma for centuries. Central Catalonia is the main producing area of the country, because it is an underground mushroom that benefits the characteristics of this area: oak forests and humid oaks where it is very cold in winter.
The black truffle (Tuber melanosporum) is an underground mushroom with a longer life cycle than the rest of the mushrooms found in the country. It is spherical and of variable size, averaging about 5 cm. Its surface is black, dented, cracked by polygonal shapes. Inside, the flesh is black less intense or toasted, mossy and compact, with thin veins of lighter color. This truffle is highly appreciated for its particular, powerful and very pleasant aroma, and that is why it is usually used grated or in the form of very thin sheets.
It is distributed fresh in season in a few market stalls throughout Catalonia, especially in those near the harvest areas. It is also sold in small jars in delicatessen stores.
The truffle, like other mushrooms, are very low energy foods, and their energy comes mainly from proteins. It is also a good source of different B vitamins. As for minerals, its copper content stands out.