Tuber melanosporum, commonly known as the Rabasse, is in short supply this year. Since the summer was very dry across most of southeastern France, the black truffle was unable to develop properly. In fact, truffle formation begins in May and continues through September. Without water during this period, it cannot form. It then enters its melanization phase, which lasts until the end of November—that is, it changes from red to black. Enthusiasts “dig” for them from December through mid-March, using dogs, pigs, or—for the most patient—the truffle fly.
The PACA region accounts for approximately 80% of national production; the impact will therefore be significant, given that market prices are set at the primary wholesale market in Carpentras, in the Vaucluse department.
However, you’ll still have the chance to taste this mysterious mushroom during our “Truffle Days” this winter or at our events in the region.
However, you’ll still have the chance to taste this mysterious mushroom during our “Truffle Days” this winter or at our events in the region.
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