It is considered The King of Truffles and has a variety of different Names. Fresh Black Truffle Perigord has a scientific name (Tuber Melanosporum Vittadini) but is also called, Tartufo Nero, Black Truffle, Norcia Truffle, French Truffle, French Perigord Truffle, Tuber Melanosporum. It is harvested between November and the end of March.
FD Tartufi Black Summer Truffle Tuber Aestivum is the most common truffle and can be found throughout Europe from May to September. Fresh Summer Truffle aroma is very different and delicate than the black winter truffle, but its lower price and virtually all-year availability make this truffle a very good choice for testing new recipes. FD Tartufi Black Summer Truffles are great for beginners and experts.
To facilitate the cleaning of FD Tartufi Black Summer Truffle keep it soaked for about ten minutes in cold water, then under running water, and with the help of a brush (alternatively you can also use an old toothbrush) wash the truffle eliminating the last earth residues.
100% Fresh Black Summer Truffle
Fresh Black Burgundy Truffle also called Tuber Uncinatum, has a more intense taste than the Black Summer Fresh Truffles and is found during the autumn season
Mode of use
To facilitate the cleaning of the Fresh Black Burgundy Truffle keep it soaked for about ten minutes in cold water, then under running water and with the help of a brush wash the truffle eliminating the last earth residues. Once the truffle is clean, use it to taste on your plates, preferably on hot dishes that enhance the flavor if you decide to cut it raw using a sliced truffle. Otherwise, you can grate and use the ground obtained to prepare an excellent oil-based sauce. We, therefore, recommend a sauté with garlic and extra virgin olive oil, to which, once lukewarm, the minced truffle seasoned with salt and a pinch of pepper will be added. Enjoy your Fresh Black Burgundy Truffles
This Fresh White Truffle Tuber Magnatum, The King of the Table par excellence, is the most prized and expensive of all truffles, its aroma is unmistakable and particularly intense and delicate at the same time. Fresh White Truffle Tuber Magnatum is harvested in the fall until the end of December.
Mode of use
To facilitate the cleaning of the truffle keep it soaked for about ten minutes in cold water, then under running water and with the help of a brush gently wash the truffle eliminating the last remaining earth. Once the truffle is clean, use it to taste on hot dishes that enhance the flavor. Then cut raw using a truffle-slicer with adjustment of the blade so as to obtain very thin slices. Use on butter, cream, cheese, or egg dishes is recommended.
Storage
Store for 5-7 days in the refrigerator, inside an airtight container, and wrapped in kitchen paper, in this way the scent will not be lost and the humidity of the truffle will be absorbed. For this reason, we recommend changing the paper daily. Wash the truffle only at the time of use as it is earthy and better preserved. Once washed, consume it and/or freeze it within 1-2 days.
Ingredients
100% Fresh White Truffle Tuber Magnatum
