The black truffle is a mysterious underground fungus, found from mid-November to mid-March.
In order to develop, the truffle needs very specific conditions, making it a rare and expensive gastronomic product of excellence.
Nicknamed the“black diamond of Provence,” the black truffle is renowned for its inimitable aroma and bewitching taste. A famous producer of truffles, Provence harvests truffles from November to March.
The black truffle of Provence is also known as the “black truffle of Périgord,” but its scientific name is tuber melanosporum.
No area in Provence has been granted a designation of origin for truffle products. This is also because the environment in which truffle growing takes place has no influence on the quality and flavor of the truffle-the only factor that affects it is the climate. Attributing a designation of origin to truffles, therefore, would make no sense. Moreover, the presence of the truffle depends on so many factors that its production and regularity vary from year to year. It is therefore rare and valuable. And it is also one of the agricultural products for which demand far exceeds supply.
For black truffle enthusiasts, don’t miss the Richerenches Truffle Market. This is the most important truffle market in Europe. In the months between November and March, the Richerenches Truffle Markets account for more than 50 percent of the contributions given to the main markets in the Southeast and 30 percent of national production.
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