Truffles

Harvest types and periods

Known since ancient times, highly prized by the Romans who placed it under the protection of Venus, the truffle, with the exception of the Middle Ages, where it was questioned for its aphrodisiac properties and considered a witch's food, has always graced the tables of the powerful. According to an ancient popular belief, the offspring of thunder and lightning, shrouded in mystery, it has been considered by myth and legend to be a center of pleasure and inextricably linked to tales of aphrodisiacs. A product of the earth, the only underground mushroom, characterized by an intense and sweet aroma capable of evoking unique sensations, it is searched for in the woods, walking through the fog, with the aid of a dog that makes it possible to find it.

White truffle

(Tuber magnatum Pico)
Harvest period: October - December

Fruit body: more or less rounded and regular in shape with cavities and protrusions. The exterior is smooth and velvety, yellowish-white in color. Gleba or pulp: The color varies depending on the degree of ripeness. Light in color when the truffle is not yet ripe; hazelnut-colored with white veins when fully ripe. Aroma and flavor: Strong and aromatic, easily digestible, it is best eaten raw, sliced ​​very thinly. Shelf life: 5-10 days from harvest. Store in the refrigerator, in the vegetable compartment, wrapped in paper towels (such as Scottex) and in an airtight container. The paper should be changed daily. Do not wash before use.

Prized black truffle

(Tuber melanosporum Vitt.)
Periodo di raccolta: Dicembre – Febbraio

Fruit body: Black in color and more or less rounded and regular in shape, with cavities and protrusions. Wrinkled outer rind with minute warts. Gleba or pulp: The color varies depending on the degree of ripeness. Light when the truffle is not yet ripe; black-purple with white veins when fully ripe. Aroma and flavor: Aromatic with a sweetish tinge. It expresses its full elegance when cooked. Shelf life: 5-10 days from harvest. Store in the refrigerator, in the vegetable compartment, wrapped in paper towels (such as Scottex) and in an airtight container. The paper should be changed daily. Do not wash before use.

White truffle or “Marzuolo“

(Tuber borchii Vitt. or Tuber albidum Pico)
Harvest period: February – April

Fruit body: yellow ochre in color, more or less rounded and regular with cavities and protrusions. It almost never reaches large dimensions. Gleba or pulp: the color varies depending on the degree of ripeness. Light when the truffle is not yet ripe; tawny with white veins when fully ripe. Aroma and flavor: less intense and more pungent than the white truffle. It is best to use cooked, as it is not particularly digestible due to its high acidity. Shelf life: 5-7 days from harvest. Store in the refrigerator, in the vegetable compartment, wrapped in paper towels (such as Scottex) and in an airtight container. The paper should be changed daily. Do not wash before use.

Summer truffle or “Scorzone“

(Tuber melanosporum Vitt.)
Harvest period: December – February

Fruit body: Black in color and more or less rounded and regular in shape, with cavities and protrusions. Wrinkled outer rind with minute warts. Gleba or pulp: The color varies depending on the degree of ripeness. Light when the truffle is not yet ripe; black-purple with white veins when fully ripe. Aroma and flavor: Aromatic with a sweetish tinge. It expresses its full elegance when cooked. Shelf life: 5-10 days from harvest. Store in the refrigerator, in the vegetable compartment, wrapped in paper towels (such as Scottex) and in an airtight container. The paper should be changed daily. Do not wash before use.

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