Despite the traditional focus by truffle cultivation researchers and practitioners on site selection and in-field methodologies, it is a new genetic understanding that represents a new frontier. In 2010 the genome of Tuber melanosporum (black European truffles), the world’s most commercially valuable cultivatable truffle species and the focus of American Truffle Company’s ongoing research and
April and May are very busy months for American Truffle Company as it’s inoculation season for new truffle trees that will be shipped to our client partners this winter. Because the process involves rigorous testing and verification before the inoculation, preparation actually starts much earlier, in February. We typically grow truffle trees only to order,
After a very successful collaboration for the fifth annual Napa Truffle Festival, ATC has partnered with Feast it Forward to further promote all things black truffles — from cultivation to culinary, growers to chefs. Led by celebrity host and entertainer Katie Hamilton Shaffer, Feast it Forward is a culinary and wine media network that goes
There was a time when wild truffles could be found throughout the UK and Europe’s woodlands, but with the eradication of the old forests for building material, firewood and agriculture, most of the wild truffles were eliminated. In fact, today over 95% of all truffle production from France alone comes from cultivated sources. In a
Making history: American Truffle Company’s Chief Scientist Dr. Paul Thomas has harvested the FIRST EVER cultivated British truffle.
The BBC and other leading news outlets have featured American Truffle Company’s (ATC) Chief Scientist Dr. Paul Thomas in perhaps the most significant news in the truffle world in generations: the first commercially farmed truffle using the scientific methods that he developed was just harvested in the UK.
By Claire Marshall BBC environment correspondent The first truffle to have been cultivated on UK soil has been harvested from a field in Leicestershire, according to a plant biologist. Dr Paul Thomas planted the fungus on 20 farms and estates around Britain six years ago. He found the 39g specimen under a young holly-oak tree.
American Truffle Company’s partner/chief scientist Dr. Paul Thomas (based in the UK) created the highly rigorous scientific methods for truffle cultivation practiced by ATC. He started six years ago with a planting in the UK and has since had harvests with partner orchards in Spain and Australia. This harvest in the UK is significant because
Plus, size doesn’t matter and other news… Summer is the time for soil amendment for a new truffle orchard, in time for the typical winter planting of truffle trees. We’ve been busy closely collaborating with our newest client partners, one of whom is planting a large orchard in excess of 25 acres. ATC has been
Nob Hill Gazette (July) THEN (2008, Munich): A man walks into a restaurant: a young Stanford graduate (Bachelor of Science degree in engineering; Master of Science degree in biology); an Italian bistro. He (let’s call him the techie) orders butter-tossed tagliatelli with black truffles shaved on top. He never had truffles before; it was a
Napa’s Chef Ken Frank Discusses 7 Tips, Tricks & Recipes for Cooking With Truffles LocalLuxe/San Francisco Guide … Below are seven truffle tips, tricks, recipes and lies that were unveiled by Ken Frank, Executive Chef/Owner of Michelin Star La Toque restaurant at The Westin Verasa Napa. Chef Frank says he has eaten more truffles than
Australia’s burgeoning truffle industry dug up its largest-ever specimen earlier this week, in what some are calling a true sign of competition for France’s black Périgord truffle industry: The Guardian reports the 1.172 kilogram truffle (roughly 2.5 pounds) was unearthed at New South Wales farm Yelverton Truffles. In a Facebook post documenting the find, Yelverton growers note that “our scales were not large
March 2014 “Unscrupulous” French chefs are spraying cheap Chinese truffles with synthetic aromas to make them smell like the more expensive and upmarket Black French variety. According to AFR, French growers are frustrated with chefs that are “doping” truffles from China and the Himalayan foothills, worth €30 ($40) per kilo, to make them look