Hydnon

Explore the unique aroma and high quality of the Peloponnesian Truffle variety by tasting Hydnon’s excellent culinary product blends such as Truffle oil and Truffle salt

Discovery

Hydnon was founded in 2015 by Dimitris Dimopoulos, a truffle hunter, in the village of Chalandritsa in the region of Achaia, which is 20 kilometers outside the city of Patras. Dimitris chose to name his company after the ancient Greek term for truffle, so he could boldly establish a link with antiquity.

Hydnon specialises in truffle related products, with distinct forest aromas. They also produce organic olive oil and cultivate pomegranates, which has inspired their latest creation, a pomegranate jam with black truffle.

Hydnon specialises in truffle related products, with distinct forest aromas. They also produce organic olive oil and cultivate pomegranates, which has inspired their latest creation, a pomegranate jam with black truffle

We discovered Hydnon at a food fair where he was the only presented of these foraged delicacies. The range of items is extensive and I was tempted to include all of them. However, we have selected the truffle carpaccio, porcini cream with white truffle, black truffle salt and white truffle balsamic vinegar. The premium ingredients are all derived from the wider Achaia region. The local truffle in particular, has very distinct qualities due to the area’s morphology and micro climate.

White fresh truffle has to be carefully stored and can remain fresh for consumption for fifteen days only. However, when used in its distilled form to flavour oil or cream sauces, its uses are multiplied and it has a distinctive taste.

White fresh truffle has to be carefully stored and can remain fresh for consumption for fifteen days only. However, when used in its distilled form to flavour oil or cream sauces, its uses are multiplied and it has a distinctive taste

Memory

Dimitris studied computing and worked as an IT administrator for sixteen years. He grew up in Patras but loved spending time with his grandmother in Chalandritsa, where he could be at one with nature. He’d always wanted to move to the village and work on the land, so he did just that when he was twenty-six years old.

The first time he tasted fresh truffle in an omelette, he experienced a real taste explosion because of the intense and peppery flavour, as well as its strong aroma. “You first taste truffle through the medium of smell before it hits your palate. It might sound odd but it’s true”, he asserts.

“You first taste truffle through the medium of smell before it hits your palate. It might sound odd but it’s true”

Narration

Truffle is a relatively rare type of subterranean mushroom, which is found six to fifteen centimeters below ground. As an heterotrophic organism, it attaches itself to certain trees or bushes in order to develop. This symbiosis benefits both parties as the truffle provides phosphorus to its host and receives plant sugars in return.

You need specially trained dogs and electronic smell detectors to locate truffle. Dimitris uses a great team of trackers, which is made up by none other than his three beloved dogs, Simone, Renato and Sasa.

Truffles are found in the Peloponnese, Northern Greece, including Epirus, and Crete. The known types of wild Greek truffle include tuber borchii, tuber aestivum, tuber magnatum and tuber brumale.

You need specially trained dogs and electronic smell detectors to locate truffle. Dimitris uses a great team of trackers, which is made up by none other than his three beloved dogs, Simone, Renato and Sasa

According to Dimitris, collecting truffle is very exciting for anyone who loves dogs and connecting with nature. Dimitris feels it’s his duty to promote this gift of the Greek terrain and the history attached to it.

There are many mentions of truffle in ancient texts by Theophrastus, Dioscorides and Cicero. Even Roman emperors would send trackers to find truffle in the Peloponnese. Ancient Greeks believed that truffle was created by Zeus’ lightning strikes and was used for pharmaceutical purposes, but mainly because of its aphrodisiac qualities.