Black Winter Truffle FRESH (tuber melanosporum Vitt.)
Among the Black Truffles is the most prized one, called Black Winter Truffle of Norcia or Spoleto, also known to the French as the Black Truffle of Perigord, it is harvested from December 1 to March 15.
The nose is most pleasant, both its aroma and taste recalling that of chocolate.
DESCRIPTION OF BLACK WINTER TRUFFLE FRESH
The Black Winter Truffle (tuber melanosporum Vitt.) also known as the Black Truffle of Norcia or Spoleto, both because of its first findings and because this area is particularly rich in 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.
COLLECTION PERIOD OF THE BLACK WINTER TRUFFLE
The Black Winter Truffle (tuber melanosporum Vitt.) is harvested FROM DECEMBER 1 to MARCH 15.
WHERE THE BLACK WINTER TRUFFLE
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 BLACK WINTER TRUFFLE IN THE KITCHEN
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
METHOD OF USE.
It is recommended that the Truffle be washed only when necessary using a medium/hard bristle brush under cold running water and dried 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
