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the truffle

The truffle, an underground fungus that belongs to the tuberaceae family, is born and grows underground near the roots of trees, just like oaks and holm oaks.
There are different kind of truffles, here a list of what we look for and we use to make our products

Tartufo Estivo

Summer truffle

Commonly special

Tuber aestivum Vitt.

Harvest season:
1 June - 31 August
21 September - 30 November

Many knows it with the name “Scorzone”, black summer truffle is one of the most common and most used in the kitchen. The hazelnut color of the glebe is different from the chocolate color of the hooked one. Many thick and thin whitish veins, branched and anastomosed, can be seen on the glebe. The surface of the Estivo is wrinkled, completely covered with pyramid-shaped warts.

Hooked black truffle

Very intense

Tuber uncinatum Chatin

Harvest season:
21 September – 31 December

It can be confused with the summer truffle, so much that can be seen as one of its variant.
You actually recognize it from its darker serfdom, chocolate brown in mature specimens.
Its surface is wrikled and it is so called because of the hook- shaped ridges in the spore.

Hooked black truffle
Tartufo Bianco

White truffle

Naturally valuable

Tuber magnatum Pico

Harvest season:
21 September – 31 January

More commonly known as "White truffle of Alba" is the most precious type of truffle, in fact it is the most expensive but also the one that enriches every flavor.
Its glebe is white, unmistakable, with yellow-greyish streaks and white veins. The whole surface is smooth ocher yellow or olive-yellow or even greenish-gray.

Precious black truffle

Extraordinarily simple.

Tuber Melanosporum

Harvest season:
1 December – 15 March

The precious black truffle is very similar to the brumale variety but its phenol smell differentiates it.
Its glebe is gray-brown but can also turn yellow-brown. Its veins, on the other hand, are always white and its surface like the one of the Winter Truffle is wrinkled.

Tartufo Ordinario

Truffle preservation

Whatever type of truffle you prefer to choose for your dishes, it is important to know how to preserve it, consider its high deperibility.
After collection, indeed, truffle must be eaten within a few days to fully enjoy his freshness.
If this is not possible, there are many ways and tricks to best maintain its consistency for several days after harvesting.

It is possible to storage the truffle, together with its soil, in a fabric or paper towel, that must be changed every day.

Another effective method to preserve the truffles is to keep it in the fridge inside one closed jar full of seeds, so that it can “breathe”.In this case, milk based products, eggs and meat that are placed nearby absorb the aroma.

It is very important to remeber thatIt is very important to remeber that if the truffle start to become rubbery to the touch it is preferable to consume it immediately because it has reached the maximum degree of ripeness.


Way of use of truffle

To better enjoy the truffle you have to know how to clean and serve it.

Truffle has to be cleaned right before the use, under some fresh water using a tooth brush for a deeper cleaning.

It is very important to know that it must be served raw, cut into very thin slice with the truffle slicer. Afterwards, it can be placed on both hot and cold dishes.

Some advice? Its aroma is particularly enhanced on fried eggs. But it also must be tried on egg pasta, risotto, cheese, fondue, steak tartare and mushroom salad.

Truffle plants

White truffle plants:English Oak, Turkey Oak, Oak, Downy Oak, Black Poplar - White - Carolina - Aspen, Willow, White Willow, Lime, Hop Hornbeam, Hazel.

Plants for black truffles:Downy oak, Holm oak, Turkey oak, Hazel linden, Hop hornbeam, Cistus.

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