Truffle

Truffle refers to several species of edible subterranean fungi in the genus Tuber, prized for their distinctive aromas. Most truffles are ectomycorrhizal, forming mutual associations with the roots of trees such as oaks, hazels, and beeches. They produce hypogeal fruiting bodies that grow underground, and are typically harvested by trained dogs or pigs that locate their strong scent.

The best known culinary species are the white truffle (Tuber magnatum), prized for its intense, garlicky aroma; and several black-truffle species, including the Périgord black truffle (Tuber melanosporum) and the winter black truffle (Tuber brumale). Other widely used species include the summer black truffle (Tuber aestivum) and the bianchetto or whitish truffle (Tuber borchii). Flavor and aroma vary by species and terroir.

Geographically, wild truffles are native to Europe, with notable production in Italy, France, and Spain. They are also cultivated in other regions, including parts of Australia, New Zealand, and North America, though cultivation remains challenging; most supply still comes from foraged and cultivated stands. Commercial production often relies on inoculated host trees grown in truffieres and carefully managed soils, climate, and symbiotic partners.

In cooking, truffles are used sparingly, shaved or grated to finish dishes such as pasta, risotto, eggs, and sauces; they are highly perishable and are typically stored refrigerated and consumed quickly.

Truffle can also refer to a software development framework named Truffle, used for building and testing smart contracts on blockchain platforms, notably Ethereum, providing tooling for project scaffolding, testing, and deployment.