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The Black Autumn Truffle has a pleasant and distinct aroma reminiscent of Porcino, Hazelnut and Grana.
Refrigerated shipping: Monday-Wednesday in 24/48 hours, islands Monday-Tuesday.
Shipping cost: Italy € 8.50 (free above € 90) - Overseas by zip code.
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Fresh Black Autumn Truffle (tuber uncinatum Chatin) is also called Winter Scorzone, due to its similarity to the summer truffle, but only low temperatures allow this truffle to mature.
It has a pleasant and distinct aroma reminiscent of Porcino, Hazelnut and Grana.
The gleba (inner flesh) is hazelnut to dark brown with light branching veins.
The peridium (outer rind) is warty black with poorly developed warts.
It is recommended to wash the Truffle only when 'necessary. Using a medium/hard bristle brush, wash it under a trickle of cold water. Dry it well with paper towels before use.
Winter Scorzone holds up to high temperatures although it is definitely recommended not to sauté or brown it.
Use it to make a sauce that you will use to season croutons, eggs and whatnot.
Grate theAutumn quite finely by adding Extra Virgin Olive Oil, garlic and salt to taste.
To garnish your dish you can add a few slices of truffle using the truffle cutter.
Recommended amount per person: min. 20-30gr
The Black Autumn Truffle (tuber uncinatum Chatin) is harvested FROM OCTOBER 1 to JANUARY 31.
The species prefers humus-rich, loamy soils. The plants that produce this truffle are mainly Cerro and Beech at very high altitudes, from 1000 to 1300 m above sea level, in very humid environments in shady and cool areas where the sun's rays do not reach.
Autumn Truffle can be used in cooking in a wide variety of dishes, both cooked and raw.
Ideal for seasoning first courses, such as strangozzi or potato gnocchi, or on main courses of meat, such as sliced beef or tenderloin.
Recommended recipe: CARAMELS WITH CHEESE CREAM AND TRUFFLE