BLACK WINTER TRUFFLE – Second choice

Description

The Black Winter Truffle, scientifically known as Tuber melanosporum Vitt., is also referred to as the Norcia truffle, Spoleto truffle, or, for the French, Périgord truffle.

It has an irregular shape with polygonal warts on its surface. The color ranges from dark brown to black, taking on rusty hues when rubbed. The flesh, or gleba, is light-colored, releasing an intense, sweet, aromatic, and fruity scent.

This truffle grows in hilly and mountainous regions in symbiosis with hazelnut trees, oaks, and downy oaks. After the white truffle, it is considered one of the most prized truffles on the market and is a key ingredient in international haute cuisine. The areas where black truffles grow typically have sparse vegetation, and the ground beneath the trees is less grassy due to the action of the truffle’s mycelium.

The Black Winter Truffle (Tuber melanosporum) is the most widely cultivated black truffle species, achieving excellent production results. Over the years, cultivated truffle orchards have far surpassed natural truffle fields in yield while fully preserving the truffle’s exceptional organoleptic properties.

Abruzzo is recognized as one of the leading regions in Italy for the cultivation of Black Winter Truffles.

• Harvesting period: From November 15 to March 15.

NOTE:

Truffles are sold brushed but unwashed to ensure longer preservation.

STORAGE

Truffles are highly delicate ingredients. They should be stored in a cool place for a short period (maximum 7-10 days), wrapped in breathable gauze and sealed in a glass jar.

BEFORE CONSUMPTION

Before consuming the truffle, ensure it is completely clean of all soil residues. Rinse it gently and use a semi-soft bristle brush or a small brush to remove any remaining dirt.