Precious black truffle

The characteristics of the prized black truffle

The species was classified for the first time by Carlo Vittadini (mycologist, botanist and writer) in 1831: it is for this reason that it is called Tuber Melanosporum Vitt.

The price of the prized black truffle changes depending on the quality and on how easy it is to find it in the harvest season, just like any other species of fresh truffle that is on the market.

The color of the external surface, that is the peridium, is black with red shades. The gleba, which is the internal part, has a brown and black color, with whitish branches and veins.

Even after it has been cooked, the prized black truffle tends to retain its aroma. Its smell is intense and pleasant.

How is it preserved?

To preserve the precious black truffle in the best possible way, cover it with kitchen paper and put it in the fridge in a container. Remember, however, that the paper must be replaced at least once a day, or the truffle would risk rotting due to mold. If you follow these few simple rules, however, its freshness will last for at least a week. Wash the truffle immediately before consuming it, and not when you put it in the fridge: this way it will keep better.

How it cleans up

Do you want to know how to clean the precious black truffle? Nothing too complicated: put it in cold water and let it soak for about ten minutes. Then pass it under running water and clean it with the help of a toothbrush or brush, avoiding rubbing excessively. Finally, use a dry cloth to dry it.

How to cook

Like the other species of truffles, even the prized black truffle is ideal on fish and eggs, but also for croutons and many other first and second courses. This product is also called with the name of sweet black truffle, because of its sweetish aftertaste: that’s why you can try to combine it with various desserts, such as profitteroles and cheesecakes, but also tiramisu, chocolate cakes, fior di latte ice cream and cream ice cream.