Discover the Black Truffle of Teruel: A Culinary Treasure

From November to March, Teruel — a region in Aragón — becomes the epicentre of one of the most coveted ingredients in world cuisine: the black truffle (Tuber melanosporum).

Renowned for its incomparable aroma and flavour, Teruel produces around 70% of the world’s black truffles. Its unique climate, mineral-rich limestone soils, and the dedication of local truficultores make this land the perfect cradle for excellence.

This year marks an important milestone: truffles from Teruel have received the prestigious Protected Geographical Indication (PGI) certification in Spain, further elevating their reputation. Presented at the international FITRUF truffle fair, this recognition highlights the region’s leadership in both local and global markets.

In my kitchen, freshness is key. Truffles arrive within 48 hours of being harvested, preserving their earthy aroma and delicate nutty flavour. From creamy risottos to soft butter infused with vanilla and truffle, this extraordinary ingredient can transform any dish into a true sensory masterpiece.

But the truffles of Teruel do more than elevate culinary creations — they also play a vital role in supporting local sustainability and rural development.

If you ever have the opportunity to enjoy fresh Teruel black truffle, prepare to be captivated by its magic:
a memorable journey into the world of gourmet excellence.