Also known as “Winter Scorzone Truffle”, the fresh black burgundy truffle (In italian: uncinato) has a more intense aroma and flavour than the black summer truffle (also known as scorzone). It is found/harvested in/during the autumn season. Its aromatic notes give your dishes a unique flavor. The size (and weight) varies, from 15g to a maximum of 50g.
How to use it
To facilitate the truffle cleaning process, soak it for around ten minutes in cold water. Afterwards, rinse the (last) soil residues from the truffle under running water with the aid of a brush (a fingernail brush is suitable, in alternative you can also use an old toothbrush). Once the truffle is cleaned, you can use it to refine dishes according to your taste. If you choose sliced raw truffle as a finishing touch, we recommend doing so on top of hot dishes to fully enhance the truffle flavour. Otherwhise, you can grate the truffle and prepare a delicious truffle sauce with the mince obtained and oil. In this case, we recommend flavouring the truffle mince with salt and a pinch of pepper while browning a clove of garlic with extra virgin oil. To brown the garlic, the oil will reach a high temperature, thereferore wait until it is tepid again and add the truffle mince.
We guarantee the freshness of our truffles through a short supply chain, purchasing the product directly from trusted truffle hunters, also known as “quarrymen” or “trifolai” in Italian.
Keep for 7-10 days in the refrigerator inside an air-tight container and wrapped in kitchen paper, in this way the aroma is not dispersed and the natural moistness of the truffle is absorbed. For this same reason, we advise to change daily the kitchen paper. Clean the truffle only before the actual use, since it is better preserved in the soil residues. Once cleaned, consume and/or freeze within 1-2 days.
100% Fresh Black Burgundy Truffle (Uncinato Truffle)
N.B. The price of fresh products is often subject to unpredictable variations and the user may notice upward or downward fluctuations