Fresh Precious Black Truffle

DESCRIPTION OF FRESH FINE BLACK TRUFFLE

The Fresh Precious Black Truffle (tuber melanosporum Vitt.) also known as the Black Truffle of Norcia or Spoleto, both because of its earliest findings and because this area is particularly rich in it.

It is also known to the French as the Black Truffle of Perigord.

The nose is most pleasant, both its aroma and taste recalling that of chocolate.

The gleba (inner flesh) appears blackish-brown but upon reaching full maturity becomes completely black tending to purplish or reddish. The whitish veins are thin and dense in a branching pattern.

The peridium (outer rind) has a warty surface, with pyramidal warts with a depressed apex that adhere strongly to the gleba. The color of the peridium varies from brown/reddish to black.

WAYS OF USING FRESH TRUFFLE

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.

A cream can be made with fairly finely grated Truffles in Extra Virgin Olive Oil and salt to taste.

Also, do not forget to garnish your dishes with very fine slivers of truffle, with the help of a truffle slicer.

Learn How to Use And Store Fresh Truffle and How to Use it in Cooking.

Recommended amount per person: min. 20-30gr

COLLECTION PERIOD

The Prized Black Truffle (tuber melanosporum Vitt.) is harvested FROM DECEMBER 1 to MARCH 15.

WHERE IT GROWS.

Its habitat is at altitudes varying from 300 to 900 m above sea level in very steep stony walls; it prefers moist but waterless soils. The main plants in which it grows are Black Hornbeam, Holm Oak, Turkey Oak and Hazel.

THE FINE BLACK TRUFFLE IN COOKING

Black Truffle retains its flavors even at high temperatures, although it is definitely recommended not to sauté or brown it.

It is therefore recommended in order to savor all its authenticity to use it raw by combining it with an excellent Extra Virgin Olive Oil, preferably not "new production" so that its aromas are not opaque to the Truffle.

Recommended on first courses and on meat main courses. Black Truffle also pairs very well with fish, highly recommended on scallops.

Recommended recipe: TURTLE AND TRUFFLE RISOTTO