Black Winter Truffle

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AdobeStock_29267955.jpeg

Black Winter Truffle

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Tuber melanosporum, called the black truffle, Périgord truffle or French black truffle,[1] is a species of truffle native to Southern Europe. It is one of the most expensive edible mushrooms in the world. 

Source: Wikipedia
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The story of the truffle hunter and his dog truffle hunting is one of the most beautiful truffle traditions. With the help of his dog the man find the precious tuber (Tuber melanosporum vitt): the black diamond of the table. As deep as 2 feet under the ground, it grows near oak trees and hazelnuts. The picking season in Europe goes from December to March, a period in which black truffles are selected and treated with the most modern technologies behind the shadow of old tradition, protected by the Urbani family for many decades. Picking season in Australia, where this tuber is harvested with excellent result, goes from June to August. The fresh truffles are sent all over the world and they reach even the furthest destinations in perfect conditions, thanks to the special refrigerated containers which keep the product fresh for up to three days. The classic recipe for black truffles is the salsa alla spoletina: for which the truffles are minced and added to warm,( but not frying!) olive oil, a touch of garlic, salt and pepper. This makes it ideal for bruschettas, spaghetti, meat and fish.