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White Truffle 1 WHITE TRUFFLE 1 It is the truffle par excellence, the most valuable and known worldwide for its Peculiarities two to the intense perfume That emanates and its extremely delicate taste. Close your eyes and inhale the scent of white truffle is getting carried away in the size of a fantastic dream. Perhaps it is for this Attributed aphrodisiac properties. The yellow ocher has a smooth skin and a pulp light brown with thin white veins. Its shape may be More or less regular Depending on the harvesting soil. Harvest: from late September to 31 December. Use: raw preferably, thinly sliced directly on the dishes, better if not too elaborate to savor in the most natural way possible to the taste of this precious tuber. Make a perfect match: fried eggs, classic fondue, creamy risotto, traditional tagliolino or steak tartare. However, it is good on any dish. Summer Truffle 2 It Truffle is the most used in Italian cuisine. His black peridium has a very warty bark from Which even the name "Scorzone Summer." It has an aroma and a delicate taste as the solar season in cui Develops it. Collection period: from 1 June to 31 August. Use: suitable for any dish. Preferable if used raw sliced and grated When cooked. Widely used in the preparation of jellies, stuffed pasta, meat roulade, for dressings. Very simply thin slices on a slice of fresh bread with the addition of extra virgin olive oil and a pinch of salt. Truffle Uncinato 3 Scientific name: TUBER BRUMALE VITT Also called "winter Scorzone" Both being very similar in appearance and flavor to the summer truffle. Its slightly sharp fragrance Recalls the scent of the earth where it is collected: Predominantly clay soils rich in humus in cool, damp highlands. It has a peridium of black warty and a pulp of chocolate brown with white veins. Collection period: from 1 October to 31 December. Use: excellent uncooked or slightly heated on whatever dish That grated into thin slices. Usable then Depending on the preparation of the dishes at the beginning, during or at the end of cooking. IL TARTUFO BIANCHETTO 4 Scientific name: TUBER BORCHII This spring truffle is considered the "little cousin" Truffle for their resemblance to white in appearance, but they are extremely different and clearly recognizable. It has a smooth rind of ocher / orange-yellow color, a garlic-like smell and a pulp dark red- brown color with coarse white veins. Collection period: from January 15 to 15 April. Use: It can be eaten both raw and cooked. Being equipped with a strong taste is great for cooking in the preparation of sauces and condiments or preparation of meat fried or stuffed. TRUFFLE MOSCATO 5 Scientific name: TUBER BRUMALE This species is outwardly similar to the black truffle from Which it differs for the greyish tone of the glebe and the most obvious veins, for The More pronounced aroma, similar to That of turnip or moss and for the repute the peridium When rubbed does not It takes on color variations. It has a slightly rough surface of black color with little evident warts. Collection period: from January 1 to March 15. Use: for the strong flavor is especially appreciated by Those Who love strong flavors. Predominantly Consumed raw in salads to enrich to spicy notes. Also suitable to undergo a cooking recipes for meat dishes. Black Truffle 6 Scientific name: TUBER MELANOSPORUM VITT The most important of the known also as Blacks Truffles Black Truffle of Norcia or Périgord Truffle French. Its aroma and its sweet taste distinguish it from other Truffles Blacks. It has a peridium (Scorza) rough matt black and a pulp with white veins. Collection period: from 1 December to 15 March. Use: preferably raw and grated directly on the dishes. A decoration fine of vol-au- vent and bruschetta that gives a special taste. Perfect combination with spaghetti pepper. Amabile with the best cuts of meat to enhance the organoleptic quality. .
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