Truffle is a genus of sour-mushroom mushrooms, or the name of their ferret. Many species are known, most of them valued as culinary delicacies.
Old Romans are hell or cooked in red wine and ate along with olive oil. They also add them to soups and pates. Later, they were used to spice the chickens, to the baked goose liver, to a variety of roasted meats, and to pâtés and sausages. They are made of truffle ketchup and canned to their market.