Although the truffle possesses a pleasant crunch, it is treasured not so much for its taste or appearance but for its aroma, which has been likened to bedsheets after a night of abandon, slatterns who disdain to bathe, all that is dark and alluring about the human body and soul. In the middle of the winter growing season, they can be fruity and floral. Later, they become muskier…

They are not just pungent. They meld with certain foodstuffs, in particular fresh pasta, melted cheese, and runny eggs, enhancing their taste. They work well with vanilla ice cream, too. They are intoxicating. They weaken and captivate…

Truffle farming is difficult because it may require planting an orchard of hundreds of hazelnut and oak trees to host the mushrooms, but there are certain financial rewards: “The best day for him was December 21, 2008, when Tom located 24.2 pounds of truffles, worth more than $14,000… I selected the best of the previous day’s harvest and paid the prevailing rate of $640 a pound, exactly what French black truffles were selling for in America…”

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Macau casino mogul Stanley Ho was the highest bidder for the 1.08-kg white truffle. The tycoon was also the highest bidder for last year’s largest truffle, a 1.5-kg piece that fetched a record $330,000.

Truffle is a precious ingredient in Italian and French gourmet for its pungent aroma and taste. White truffle is considered the best truffle; a kilogram of normal size white truffle could cost over $5000.

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(image credit: Xinhuanet)