Neither France nor Italy: the world capital of the black truffle is in Teruel

Aromatic, rare, and exquisite, the black truffle is one of the world’s most coveted ingredients. Known as the ” black diamond” of cooking, it stands out for its earthy flavor, unmistakable aroma, and ability to transform any dish with just a few slices. It’s also rich in antioxidants, minerals, and bioactive compounds, making it as valuable nutritionally as it is culinary.

France has Périgord, Italy boasts Alba… but the world capital of the black truffle is in Aragon. Specifically, in Sarrión, a small town of just 1,200 inhabitants in the province of Teruel, which produces nearly 70% of the world’s cultivated black truffle. A fact that makes this corner of the Gúdar-Javalambre region an absolute benchmark for the “black diamond” and an example of how haute cuisine can transform the economy of rural Spain.

Today, more than 90% of its residents cultivate black truffles, an activity that has evolved from family intuition to professional innovation. Mycorrhization, genetic selection, agricultural technology, and truffle tourism combine in an environment that already attracts visitors from around the world. Sarrión has transformed its poor land into a luxury resource.

THE MOST VALUABLE LAND IN EUROPE

The secret lies underground. The limestone soils, the dry climate with Mediterranean rainfall, the altitude, and the local tradition create an ideal ecosystem for the development of Tuber melanosporum, which grows in symbiosis with holm oaks and holm oaks. The official harvest season in Aragon runs from November 15th to March 15th, and during these months, Sarrión experiences its own gold rush.

The value of the product varies depending on the season, but can reach more than 1,000 euros per kilo at its peak. This underground wealth has fueled an entire economy: from nurseries and irrigation systems to technology and logistics companies, as well as restaurants, rural accommodations, and food fairs.

A MODERN TRADITION THAT CHANGED THE DESTINY OF THE PEOPLE

The history of Sarrión and the truffle is recent, but profound. Until the 1980s, the truffle was unknown to most people. It was then that several families began to learn French cultivation techniques and adapted their fields to holm oak mycorrhization . What began as a curiosity has become an agricultural and demographic revolution.

Sarrión, which for decades saw its young people leave, has managed to reverse the depopulation: the school has doubled its number of students, more than 15 children were born in a single year, and new families have settled there, attracted by truffle farming. The region has gone from resignation to enthusiasm thanks to a mushroom.

FITRUF AND THE TRUFFLE TOURISM ROUTE

Every December, Sarrión celebrates Fitruf, the International Truffle Fair. For three days, the town becomes a culinary capital, bringing together chefs, producers, scientists, and tourists. There are workshops, tastings, cooking competitions, truffle dog exhibitions, and a market where you can buy fresh or processed truffles.

Beyond Fitruf, visitors can enjoy truffle tourism throughout the season. Experiences include mountain outings with truffle hunters and specialized dogs, cooking workshops, visits to nurseries, and tastings. All in a rural setting that maintains its authenticity.

TRUFFLE HUNTING: A REGULATED ART IN ARAGON

In Aragon, truffle hunting is regulated to ensure the sustainability of the resource. Truffle harvesting is only permitted between November 15th and March 15th, using trained dogs and truffle machetes, without digging up the soil or harvesting at night. These regulations protect the ecosystem and ensure that only mature specimens are harvested.

Professionals in the area have perfected the technique to a level of precision. They plant on private estates, monitor soil pH, manage humidity, and protect their plots as if they were Grand Reserva vineyards. France now looks to Teruel to learn, not the other way around.

A BLACK DIAMOND THAT FUELS THE FUTURE

In addition to its unmistakable aroma and high price, the black truffle is a healthy food: rich in minerals and antioxidants, cholesterol-free, and with potential anti-inflammatory and aphrodisiac properties. Its versatility in cooking is enormous: just a slice on a fried egg or pasta can transform the dish.

But its greatest value lies beyond the plate: it is the symbol of a region that refused to disappear, of families who reinvented their relationship with the land, and of a development model that combines sustainability, innovation, and culture. Sarrión is not just a truffle village. It is the global heart of the black gold of gastronomy.

HOW TO GET TO SARRIÓN

Despite its size, Sarrión is well connected and easily accessible from several points in the northeast of the Iberian Peninsula. Its location in the south of the province of Teruel and very close to the border with the Valencian Community makes it ideal for weekend getaways or even day trips.

From Zaragoza (180 km)

The most direct route is via the A-23 motorway toward Teruel. Once past the Escandón mountain pass, take exit 73 toward Sarrión. The journey takes about two hours, with good views of the region along the way.

From Teruel (35 km)

It can be reached in less than 30 minutes via the A-23 towards Valencia, taking exit 73 towards Sarrión. It’s a quick and comfortable journey.

From Valencia (100 km)

Also via the A-23 towards Teruel, also taking exit 73. The journey takes around one hour and fifteen minutes, making Sarrión an excellent gastronomic getaway for those coming from the coast.

By train:

Sarrión has a train station (Zaragoza–Valencia line), although with limited services. It’s recommended to check the schedule in advance or combine train and car travel.