* The price depends of the availability of the daily harvest.
Season: from November to March
Tuber Melanosporum is the scientific name for Black Truffles, also known as the most prestigious black truffle.
Melanosporum has a globose shape with brown-black rind and reddish-black flesh, furrowed by light and thin veins, very ramified. It is considered the most valuable of the different variants of Black Truffle and has an exquisite taste that manifests itself more clearly after cooking.
It refines the taste of fish, meat, pasta dishes and soups, providing a more intense aroma as it is heated.
The truffle should only be cleaned a few minutes before using it, under coldwater with a small brush.
As the truffle's quite delicate, you don’t want to lose precious chunks of it, so be sure to clean the truffle
To get the most out of them, it's best served as cooked as it's taste will manifest itself more clearly after cooking.
Ideal with pasta, rice, eggs, meat dishes, fish dishes and soups. Great as a main ingredient in sauces.
To appreciate the taste of the truffle at its best it should be consumed as soonas possible (in a few days).
Wrap each truffle in paper without removing the ground dirt.
Changethe wrapping every day.
Store in the fridge (+2°C/+4°C) in a container which must be kept open to allow the truffle to “breathe”. The aroma released during the maturation tends to be absorbed by milk, butter, cheese and eggs stored near the truffle.
Every day a truffle is out of the ground, it loses some weight. As the truffle is a natural product this is a perfectly normal procedur of the natural development of truffles.
After the selection, truffle is arranged and transported in special cold containers.