Quality black truffle (Tuber Melanosporum Vittad.)
Peridium: verrucose made up by small and little marked black warts.
Gleba: that of ripe truffles is black-violaceous, with white steaks and threads that in the air tend to become reddish and to disappear with cooking.
Shape: usually roundish, but also irregular and lobed.
Size: variable from that of a hazelnut to that of an orange, rarely larger than this.
Ripening period: from November to March.
Black truffle and the cuisine: has a sweet scent and a scrumptious taste that is very suitable for cooking and to match with meat dishes.
How to recognize it: small and little marked warts of the peridium with violaceous shades of the gleba and its sweet fragrance.
Black truffle pβtι a real dainty that makes easy the preparation of even the most challenging recipe.
Use it uncooked to prepare canapιs or to season rice, pasta, to enhance the flavour of cheeses, vegetables or else as special ingredient to get high class dishes.
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