Weight | 50g, 100g, 250g, 500g, 1kg |
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Scientific name | Tuber melanosporum Vittadini |
Allergens | Nobody |
Size | Mixed size from about 15g up to a maximum of 50g |
Format | Whole |
Fresh Black Winter Truffle
Known as the Perigord truffle, the black winter truffle has dark, robustly-veined flesh and the strongest flavor and aroma of all the black truffles. Black truffles can be found during the winter months in France, Italy, and Spain. During winter in Australia, cultivated truffles are available from specialized farms.
Cooking Tips: Black winter truffles are intense and are best when cooked so their flavor is released. This is the truffle to shave paper thin and stuff under the skin of a capon, turkey, duck or pheasant before roasting. Foie gras terrines often feature layers of black truffle slices, for the ultimate flavor combination. As with any truffle, natural pairings include omelets, pasta, polentas, potatoes, and risottos.
BLACK TRUFFLE/NERO PREGIATO
Place of storage | Refrigerator (0 ° C / + 4 ° C) |
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Type of Truffle | Precious Black Truffle |
Collection period | December 1st – March 15th |
Region of Production | Exclusively Tuscany, Italy |
Perfume | Intense and aromatic |
Flavor | Determined but balanced, tending to sweet |


MAECENAS IACULIS
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