Truffle aioli

Not to be confused with Chocolate truffle. A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus Tuber. Some truffle truffle aioli are highly prized as food.

French gastronome Jean Anthelme Brillat-Savarin called truffles “the diamond of the kitchen”. Truffles are cultivated and harvested from natural environments. Theophrastus in the 4th century BCE. Rome and Thracia in the Classical period identified three kinds of truffles: Tuber melanosporum, T. Truffles were rarely used during the Middle Ages. During the Renaissance, truffles regained popularity in Europe and were honoured at the court of King Francis I of France.