Truffle AS ALTERNATIVE TO CEREAL 
terra Sota creix a rellançar per l'oportunitat economy farm. Truffle fever has reached the field and also in the kitchens and tables of homes, because the love of cooking with fire has new products consumption, despite the high price of this valuable mushroom. The use of the truffle by Catalan chefs has become a unique product not so common in basket Imes those who enjoy the kitchen. Strong markets are beginning to offer their customers. The harvesting of wild truffle has an ancient tradition, but is increasingly scarce, says Joseph M. Vilella, collector since childhood and now producer of the Barony of Rialb truffle. The mushroom is a good alternative crop in the middle mountain areas, where, contrary to the plain of Lleida, the yield of barley and wheat is low. "8 years ago we planted oak where he had sown. We hope to guanyarnos better life, but keep in mind that not until the tenth year in harvest, "said Vilella. Trees, irrigation systems and trained dogs to locate the fungus requires an initial investment of up to 4,000 euros per hectare. Over the next thirty years, truffles requires little effort and investment, because it is a rustic mushroom, resistant to pests. The fungus was inoculated next to the roots of oak trees, oaks, hazel and oak, which grows slowly. Already in production, and from November to March is collected weekly. With 280 residents, the City Council of the Barony of Rialb seen truffles in a "departure to highlight the area." "We created a brand and this year we have done a gastronomic restaurants," says Nuria Solé. Trust to attract culinary tourism, as did the Berguedà. Two families of the village and have planted four in preparing the crop. It is no experiment. In Teruel thirty years ago they believed in and the area, with 3,000 hectares, is the first producer in Spain. Of the 30 European species, and found it in Catalonia marketed in the summer, recorded the magenca and black. The latter is the second most valued in the world, after the Italian white truffle, which was not adapted to cultivation. The association of Catalan producers has 140 members and has tripled the area of \u200b\u200bcultivation to 400 hectares in three years. "The crisis in agriculture has spurred the planting, which has great potential," according Oliach Dani, manager of Forest Technology Centre of Catalonia, who spent years working for promocionarne cultivation. The first attempts were in Catalonia in the eighties, but made a bad impression. "Now there are more technical information, "says Oliach. This year, have been harvested early in the woodlands and cultivation extends to the mountains of Prades, Pallars, Alt Urgell, Noguera, the Solsona and Berguedà
terra Sota creix a rellançar per l'oportunitat economy farm. Truffle fever has reached the field and also in the kitchens and tables of homes, because the love of cooking with fire has new products consumption, despite the high price of this valuable mushroom. The use of the truffle by Catalan chefs has become a unique product not so common in basket Imes those who enjoy the kitchen. Strong markets are beginning to offer their customers. The harvesting of wild truffle has an ancient tradition, but is increasingly scarce, says Joseph M. Vilella, collector since childhood and now producer of the Barony of Rialb truffle. The mushroom is a good alternative crop in the middle mountain areas, where, contrary to the plain of Lleida, the yield of barley and wheat is low. "8 years ago we planted oak where he had sown. We hope to guanyarnos better life, but keep in mind that not until the tenth year in harvest, "said Vilella. Trees, irrigation systems and trained dogs to locate the fungus requires an initial investment of up to 4,000 euros per hectare. Over the next thirty years, truffles requires little effort and investment, because it is a rustic mushroom, resistant to pests. The fungus was inoculated next to the roots of oak trees, oaks, hazel and oak, which grows slowly. Already in production, and from November to March is collected weekly. With 280 residents, the City Council of the Barony of Rialb seen truffles in a "departure to highlight the area." "We created a brand and this year we have done a gastronomic restaurants," says Nuria Solé. Trust to attract culinary tourism, as did the Berguedà. Two families of the village and have planted four in preparing the crop. It is no experiment. In Teruel thirty years ago they believed in and the area, with 3,000 hectares, is the first producer in Spain. Of the 30 European species, and found it in Catalonia marketed in the summer, recorded the magenca and black. The latter is the second most valued in the world, after the Italian white truffle, which was not adapted to cultivation. The association of Catalan producers has 140 members and has tripled the area of \u200b\u200bcultivation to 400 hectares in three years. "The crisis in agriculture has spurred the planting, which has great potential," according Oliach Dani, manager of Forest Technology Centre of Catalonia, who spent years working for promocionarne cultivation. The first attempts were in Catalonia in the eighties, but made a bad impression. "Now there are more technical information, "says Oliach. This year, have been harvested early in the woodlands and cultivation extends to the mountains of Prades, Pallars, Alt Urgell, Noguera, the Solsona and Berguedà 
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