Magyar
Terfezia, the sweet Hungarian truffle in Roman Empire
The Terfezia is a Latin word, the denomination of a kind of truffle. In the ancient Rome, on Bacchanalias and the Culinary events as the famous fine feasts of Luccullus, the most desired delicacy and afrodiziacum was the Phoenician, white, sweet truffle.
The shipments of Terfezia from Near East and North-Africa to Ostia, the port of Rome were under surveillance of military galleys as the other highly precious goods demanded also. The Terfezia, the kind of ambrosia of Gods, chanted by antique bards and poets have disappeared from the menu cards with the extinct Roman Empire and with the change of climate.
Still You can taste Terfezia, the delicacy of Roman Emperors and Patricians of high rank, because it is a unique Hungarian good.
Sweet Hungarian Truffle, Honey Truffle, Sweet Sandy Truffle (Mattirolomyces Terfezioides, Tefezia Terfeziodes)
The relative truffle of the antique delicate Terfezia, or itself the original ambrosia of Gods can be found in the area antique province of Rome, Pannonia, in current Hungary. The common name sweet Hungarian truffle, honey truffle. The latin name is Mattirolomyces, Terfezioides or Terfezia Terfeziodes. The former Moroccan and Near East regions that one bore sweet Terfezia have since destroyed due to logging and desertification. Terfezia today is almost exclusively found in special endowments in Carpathian Basin.
The story that how could get to the current territory will be our next tale.
Culinary aspects of the Sweet Hungarian Truffel, Terfezia
Terfezia is one of the most exciting types of truffle. One side the reason is its rarity, that the best years the full crop is only some hundred kilograms in certain areas in Hungary. On the other side there is its sweetness and unique taste. In the gastronomic sense the Hungarian Terfezia speciality is sweetness.
While it carries most truffle s strong aroma, Terfezia may be 10 times sweeter than sugar. Therefore, in cuisine it is used primarily to flavour dessert. This is very unique among the ways in which truffle are used. One most handle of Terfezia truffle in a very special and careful manner. The reasons of course, its sweetness and unique taste, but also because it is much softer than other average truffle and thus requires attention.
Similar sugartype molecules capture the flavour of truffle
The secret is hidden in its sweetness. The chains of sugar type (carbohydrate) molecules could close somehow the taste, scent, flavours and aroma of truffle into the bulb, much more stable way than other type of truffles can do. So, the bulb of honey truffle and its texture could save the nature of truffle in frozen form for a year or even more, and it can bear 70 °C degree (100 (F), 200 (K) and it can still keep the flavour of truffle.
Collared trout in banana leaves with truffled risotto, Mediash, Mures, Romania, 2019 IPA (International Police Association) Annual Truffle Cooking Session
Can you imagine the happy chef who should not worry to get right quality truffle, -because he knows that he just taken out Terfezia from the freezer?
Terfezia is born for hospitality business, as a food, it is dedicated to be on the top of gastronomy. This is a kind of mutual benefit of truffle funs, chefs, and culinary maniacs as well. Or anybody who will receive the pleasures of the culinary and masterpieces made off Terfezia, the Sweet Hungaran Truffle.
Winter Truffle Event in Gödöllő Hungary, Mille Feuille Custard with Honey Truffle from Solier Coffee
