Burgundy Truffle

The burgundy truffle is a variety of the summer truffle. It occurs in ectomycorrhizal symbiosis with Pinus, Quercus, Tilia, Corylus and other trees. It is characterized by the typical warty black rind, whitish-brownish marbled inside and reticulate spore ornamentation in the microsope. It grows in sandy-loamy to gravelly soils rich which are in lime and not too dry, from lowlands to montane altitudes. Its main fruiting season is autumn and early winter. It is wide-spread in Europe from the south up to south Sweden.

IMAGE REFERENCE:
c) Irmgard Krisai-Greilhuber
Latin name:
Tuber aestivum var. uncinatum (Chatin) I.R. Hall, P.K. Buchanan, Y. Wang & Cole
Order, Familiae:
Pezizales, Tuberaceae
Part of specie used:
Fruiting body (whole or part)
Usage:
Foodstuff
MANAGEMENT

For installing a truffle culture: Soil analysis of the cultivation stand, liming, loosening the ground, clearing, planting of truffle trees; careful monitoring over the coming years

TRADE

Commercial value of the burgundy truffle: 300-1000 Euro

POWERED BY

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The INCREDIBLE project aims to show how Non-Wood Forest Products (NWFP) can play an important role in supporting sustainable forest management and rural development, by creating networks to share and exchange knowledge and expertise. ‘Innovation Networks of Cork, Resins and Edibles in the Mediterranean basin’ (INCREDIBLE) promotes cross-sectoral collaboration and innovation to highlight the value and potential of NWFPs in the region.

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Innovation Networks of Cork, Resins and Edibles in the Mediterranean basin’ (INCREDIBLE) project receives funding from the European Commission’s Horizon 2020 programme under grant agreement Nº 774632