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Truffles are also used for producing truffle salt and truffle honey. While chefs once peeled truffles, in modern times, most restaurants brush the truffle carefully and shave it or dice it with the skin on to make the most of the valuable ingredient. Some restaurants stamp out circular discs of truffle flesh and use the skins for sauces.
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They have a wider distribution than any other truffle species. Burgundy truffles are found across Europe, from Spain to eastern Europe and from Sweden to North Africa. In France they are found mainly in the north-east and in Italy, in the north. In the United Kingdom they were plentiful prior to the 20th century, but are now rare.
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Due to its high price tag and that T. magnatum is not the only white-coloured truffle around, frauds are frequent [25] (such as T. borchii or T. asa [26]). Cheaper Tuber borchii are sold for T. magnatum. A 2012 test showed that 15% of high-priced truffles sold as French were a cheaper type of truffles coming from China.
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Tuber genus (truffles). Truffles have long eluded the modern techniques of domestication known as trufficulture. Although the field of trufficulture has greatly expanded since its inception in 1808, several species still remain uncultivated. Domesticated truffles include: Tuber aestivum, black summer truffle; Tuber borchii, bianchetto truffle
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