Very intense, phenolic, iodine tincture, which fades quickly after harvesting, but with a certain persistence to the nose. The taste is intense, slightly bitter, which becomes pleasant with cooking.
Harvesting period from 1 September to 31 January.
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Tuber mesentericum (50 gr)
also known as the black truffle of Bagnoli Irpino
It has an aspect (ascocarpus) of rounded or irregular shape, almost always presents an evident basal depression which, in section, gives it the typical reniform appearance. The Peridium is brownish-black at maturity, is warty, with rather small pyramidal warts, with sharp edges and without transversal striations. Finally, the Gleba is white, then greyish, finally gray-brown or brown, with immutable white veins, very numerous, rather large and tortuous, with labyrinthine pattern that recalls the gut convolutions.
Appearance and dimensions
Generally small, it is rarely bigger than a hen's egg.
Provenance of fresh white truffle for sale
The fresh black truffle is wooded, not grown in truffle. A selected product, harvested in the Region of Sicily, among the woods of oaks, limes, poplars and willows, characterized by a soft, moist soil rich in nutrients such as calcium and mineral salts.
A quick recipe:
Rice with black truffle for 4 people
- 1 Black Truffle 50 / 60gr approx
- 250 gr of rice
- 1/2 small white onion
- 2 tablespoons of olive oil
- 40 grams of butter
- 2 tablespoons of grated Parmesan cheese
- 800 ml of broth
- half a glass of dry white wine
- Salt and Pepper To Taste.