Also known as the “Sweet black” or “Black truffle of Norcia”, the prized black truffle is the finest among the black truffles. It is harvested in winter. The size varies, from around 15g to a maximum of 50g.
How to use Fresh Black Winter Truffle
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 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.
Origin of Black Winter Truffle
Truffle exclusively harvested in Umbria. 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.
Preservation of Black Winter Truffle
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 disperse 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 cleanes, comsume and/or freeze within 1-2 days.
100% Fresh Prized Black Truffle
N.B. The price of fresh products is often subject to unpredictable variations and the user may notice upward or downward fluctuations