WHITE TRUFFLE
(Tuber magnatum Pico)
White truffle harvesting: October – December
Fruiting body: round and regular shape, with holes and protuberances. The outer part is smooth and velvety, with a whitish-yellow color.
Pulp: the color varies depending on the degree of ripening. When the truffle is not yet mature, it has a light color; when it is fully mature, it turns a hazelnut color with white veins.
Scent and taste: strong and fragrant, easily digestible. Recommendations of consumption: thin slices; serve without cooking.
Conservation: 5/10 days from the harvesting. Wrap it in kitchen towels and store it in an airtight container. Store in the refrigerator. Replace the paper on a daily base. Do not wash before use.
FINE BLACK TRUFFLE
(Tuber melanosporum Vitt.)
Black truffle harvesting: December – February
Fruiting body: black color; round and regular shape, with holes and protuberances. The outer part is wrinkled and it has small warts.
Pulp: the color varies depending on the degree of ripening. When the truffle is not yet mature, it has a light color; when it is fully mature, it turns a black-violaceous color with white veins.
Scent and taste: fragrant and slightly sweet. You can appreciate all its elegance after cooking.
Conservation: 5/10 days from the harvesting. Wrap it in kitchen towels and store it in an airtight container. Store in the refrigerator. Replace the paper on a daily base. Do not wash before use.
BIANCHETTO TRUFFLE OR “MARZUOLO”
(Tuber borchii Vitt. o Tuber albidum Pico)
Bianchetto truffle harvesting: February – April
Fruiting body: de color amarillo ocre. La forma es más o menos redonda y regular, con protuberancias o hendiduras. No suele alcanzar grandes dimensiones.
Pulp: el color puede variar a según del grado de madurez. Color más claro cuando todavía no está madura; color leonado con venas blancas cuando ha llegado a su nivel de madurez.
Scent and taste: less intense and more pungent than the white truffle. Better to cook before eating, since it is not always easy to digest, due to its high acidity.
Conservation: 5/7 days from the harvesting. Wrap it in kitchen towels and store it in an airtight container. Store in the refrigerator. Replace the paper on a daily base. Do not wash before use.
SUMMER TRUFFLE OR “SCORZONE”
(Tuber aestivum Vitt)
Black summer truffle harvesting: June – August
Fruiting body: black color; with many and pronounced warts. It can reach big size.
Pulp: the color varies depending on the degree of ripening. When the truffle is not yet mature, it has a light color; when it is fully mature, is turns a hazelnut color with light veins.
Scent and taste: delicate fragrance; less elegant than the black truffle. You can appreciate all its elegance after cooking.
Conservation: 5/15 days from the harvesting. Wrap it in kitchen towels and store it in an airtight container. Store in the refrigerator. Replace the paper on a daily base. Do not wash before use.