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.
Wrap each 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 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.