Truffle cultivation remains essentially empirical and small-scale: truffles are neither sown nor planted. They spring up spontaneously when the fungal spores encounter the rootlets of an oak tree (or another symbiotic species) and form a mycorrhiza, which takes its nutrients from the tree; the truffle itself is the fruiting body of the fungus.
For gourmands world-wide, truffles are considered to be the rare diamonds of one’s kitchen. They impart their exquisite flavors to any dish and enhance the natural essence of the food which they accompany. During cooking, their aromas are further intensified.