BLACK WINTER TRUFFLE – First choice

Description

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 a relatively uniform, rounded shape with polygonal warts. The surface is dark brown to blackish, developing rusty hues when rubbed. The flesh, or gleba, is light-colored, with an intense, sweet, aromatic, and fruity scent.

This truffle thrives in hilly and mountainous regions, growing in symbiosis with hazelnut trees, oaks, and downy oaks. After the white truffle, it is considered the most prized variety commercially and is a key ingredient in international haute cuisine. Black truffle habitats are typically characterized by sparse vegetation, and the grass beneath the host trees is thin, due to the truffle’s mycelium activity.

The Black Winter Truffle is the most widely cultivated truffle species, yielding the highest production success. For years, cultivated truffle orchards have far surpassed natural truffle fields in production while fully preserving the truffle’s 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.