Tuber Uncinatum is the mostwidespread edible trufflein Europe. Molecularly it is equal to Aestivum but it prefers shady places and it thus differs in flavour, scent and spore morphology. The ripening time is between September and January.
Colour and inner mass:
The fleshy inner mass (gleba) of a ripe Tuber Uncinatum is firm and dark brown, streaked with many thin white lines whichdo not change their colour in contact with air. Their skin (peridium) isdark and less roughthan the skin of Aestivum. It is pleasant in flavour and scent and tastes better than a summer truffle.
Wrapeach truffle in paper without removing the ground dirt.
Changethe wrapping every day.
Storein the fridge (+2°C/+4°C) in a container which must be keptopento 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.