Gotland truffle

This special fungus grows underground preferably in hazel and oak woodland. The Gotland truffle grows wild, but is also cultivated. The main season runs from October to mid-December, but truffles can be picked for longer than that, as long as there is no snow on the ground.

The truffle is a real treasure that quickly appears on restaurant menus in various forms in autumn and winter. The flavour can be described as nutty and slightly sour and just the aroma can flavour cream, butter, rice, eggs and so on. Then you still have the whole truffle left to grate into or over food. It doesn’t get simpler or tastier than that!

In Sweden, truffles are hunted using trained dogs, most commonly Lagottos. They’re quick to track and announce their finds, and then you need to be fast with the reward, so the dog doesn’t snack on the fungus – nearly all trained dogs love truffles.

Fresh truffle is best kept cool, preferably in the fridge. Place it in a small glass jar, on a bed of uncooked rice. Lay a piece of kitchen paper over the top before you close the jar. The paper will absorb moisture and keep the truffle fresh for longer, and should be replaced every day. It´s also fine to freeze whole truffles, which you can then take out and chop or grate as a flavouring.

Visiting Gotland in autumn?

Book yourself on a truffle hunt, or at least buy a truffle to take home.
Fresh truffle is available from places incl. Wisby Ost and Jessens Saluhall. Flavoured products such as truffle oil, salt and honey can be found in most good food stores on the island.

Don’t miss the Truffle Festival

The Gotland Truffle Festival happens in November every year. It’s a great opportunity to taste and experience truffles in various forms through activities such as truffle hunts, tastings, after-work parties and a truffle market.