The truffle, wealth of the Provençal countryside
Published on 03/02/2025 by CAMPASUN
The truffle. This word immediately evokes deep flavors, an aromatic complexity, and a certain fascination. At Campasun, campsites in the south of France, we are committed to promoting this product, which is part of our region’s identity. The Aups truffle, in particular, holds a prominent place in local traditions and on gourmet tables. Let’s take a closer look at this rare mushroom and its cultural and culinary importance!
A story rooted in time
Since ancient times, the truffle has sparked interest and respect. The Egyptians already appreciated it for its taste, while the Greeks and Romans considered it a rare and fascinating product. In Provence, it has established itself as an iconic regional product over the centuries. The Aups truffle, characteristic of the limestone soils of the Haut-Var, perfectly reflects this expertise.
The truffle grows thanks to a complex relationship between the host tree and the soil. This mushroom develops at the base of oak or hazelnut trees in a subtle and delicate symbiosis. The harvest is a true ritual involving specially trained truffle dogs. Their exceptional sense of smell allows them to detect the treasures buried underground.
Why is the truffle rare?
The rarity of the truffle is due to several factors. It only grows under very specific environmental conditions: a limestone soil, a Mediterranean climate, and a symbiosis with host trees such as oak or hazelnut. These requirements limit its production to only a few regions in the world, notably southern France, Italy, and Spain.
The truffle takes several years to form after the truffle trees are planted, and the harvests are often unpredictable. Climate conditions also play a crucial role: excessive drought or too much rainfall can hinder its development. Additionally, its high demand on the gourmet market further reinforces its status as a rare product.
Black or white truffle: What’s the difference?
Truffle enthusiasts mainly distinguish two major varieties. The black truffle (Tuber Melanosporum) is the most common on the Aups markets. It is characterized by a rich fragrance and woody flavors. From December to March, it is especially appreciated for enhancing both simple and refined dishes.
The white truffle (Tuber Magnatum), rarer in our regions, offers intense aromas with garlic notes and a slightly milky touch. Although it is less common in the Haut-Var, it occasionally appears on the Aups market, usually in July and August. Both varieties share a common quality: they invite you to explore a diverse range of flavors.
The harvesting process: A precise and meticulous method
The truffle harvest, known as cavage, is a demanding and carefully orchestrated process. It takes place between November and March for the black truffle and from October to December for the white truffle. Here’s how it works:
- Searching with a truffle dog: Specially trained truffle dogs play a vital role. Their sense of smell allows them to detect the characteristic scent of mature truffles buried several centimeters underground.
- Hand harvesting: Once the truffle is located, the truffle grower uses a small pick or knife to carefully extract the mushroom without damaging it. The hole is then refilled to preserve the ecosystem.
- Sorting and cleaning: The truffles are cleaned to remove the soil and then sorted by quality and size.
This process requires patience and precision and reflects an expertise passed down through generations.
The truffle market and festival in Aups
Aups, a Provençal village in the Haut-Var, is a must-visit for truffle lovers. Every Thursday, from November to March, the truffle market brings together truffle growers, chefs, and curious visitors in a lively atmosphere. Conversations mix with aromas, and every stall tells its own story.
The truffle festival, held in January, is a major event. It’s an opportunity to take part in cavage workshops, attend culinary demonstrations, or simply taste the truffle in all its forms. At Campasun, we cherish these moments of sharing, where enthusiasts and curious minds come together.
The Aups truffle: A culinary gem
How can you enjoy the Aups truffle to its fullest? This mushroom stands out for its ability to elevate the simplest dishes. Whether grated over scrambled eggs or incorporated into a purée, the truffle brings a unique depth of flavor. To fully enjoy its aromas, it is recommended to add it at the end of cooking or even raw.
Some ideas for cooking with it:
- Incorporate it into a creamy risotto for a tasty dish.
- Create a flavored butter to accompany meats and fish.
- Pair it with fresh pasta or a simple omelet.
- Prepare scrambled eggs with truffles.
The truffle requires precision and respect in its preparation. Every recipe becomes an invitation to explore its nuances.
Discovering the truffle with Campasun
The Campasun campsites, such as International in Aups, provide an ideal base for exploring the world of truffles. We offer stays in nature, close to local markets and truffle events. You can experience a complete immersion in the culinary and natural heritage of the Haut-Var.
Our establishments also allow you to discover the surroundings, such as the Verdon Gorge or the nearby Provençal villages. Whether you’re curious or a truffle enthusiast, you’ll find the opportunity to deepen your knowledge of the Aups truffle while enjoying the authentic atmosphere of Provence.
The truffle at the heart of Provençal traditions
The Aups truffle embodies craftsmanship, a connection to nature, and a strong regional identity. Whether on the markets, during festivals, or on your plate, it represents a link between the locals, their land, and visiting travelers.
At Campasun, we invite you to discover this richness in all simplicity. The Aups truffle may offer you a new perspective on Provence, blending flavors, traditions, and human encounters. Book your stay now and plan your culinary itinerary!
