The precious Black Winter Truffle is one of the most demanded products: its flavour is unmistakable and its aroma distinct and pungent. You can find them between December and February and they are considered to have the most earthy flavour, which make them the most demanded in haute cuisine recipes. Try it on your appetisers or to complete your pasta and red meat recipes.Intero: lamellato su filetto, fonduta, uova al tegame,tagliatelle.
Tritato: si fa soffriggere con olio e uno spicchio d'aglio, sale e pepe. Il preparato si utilizza sui primi piatti, sui secondi, frittate e uova.
Black winter truffle (Tuber Melanosporum.)
The Black Périgord Truffle has a rounded appearance and is quite homogeneous. The peridium or rind has protrusions and warts that make it very rough to the touch and it has a brownish or blackish colour. Specimens that are not perfectly ripe may be also reddish. The gleba, or inner part of the truffle, is black-violet with whitish veins.
It is not a coincidence that the Black Périgord Truffle is referred to as “the King of the table”: delicious and fragrant, can be used in a wide variety of dishes and preparations in which it can be used both raw and cooked because its aroma is not lost but strengthened when cooked.