BLACK WINTER TRUFFLE

BLACKWINTERTRUFFLE

It is from the same family as the Black Summer Truffle, in fact also called "Winter Scorzone", with a very similar appearance to the outside with its black and very warty peridium; the part where it stands out is the color of the internal pulp (called gleba) which has a dark hazelnut color and a perfume and flavor that remain more intense and pungent.

The harvest period is from 1st October to 31st December.

Like all black truffles it can be tasted raw, preferably sliced, and also in cooking, widely used in risotto and truffle tagliatelle. As for the Summer Scorzone it is recommended not to use it with too elaborate products to avoid losing its delicate flavor. Excellent for the preparation of sauces to accompany especially meat main courses.