Truffles are like “the diamonds of gastronomy,” according to the co-owner of the truffle distribution company Done4N Francesca Sparvoli (via CNBC). The unique fungi pack an exquisite musky, earthy, and slightly garlicky flavor into every dish, which makes them a coveted ingredient for many fancy meals. However, they are also rare, difficult to grow, and very costly and time-consuming to find. They also cannot be stored, because they tend to lose around five percent of their weight every day. This means that “in less than 36 hours, we go from underground to on a restaurant table,” Vittorio Giordano, vice president of Urbani Truffle USA, Inc., told CNBC.