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Tuber Melanosporum Vittadini, also known as the Norcia truffle, is one of the most precious and delicious species of truffle. In Italy we call it “ Pregiato” while in France it is called “Perigord “ from the name of the area in Southern France where this truffle is largely harvested. Its history is more international than that of the white truffle: in the Renaissance it was harvested both in Italy and in France but it was in the Gallic country that, at least in the past, it met with greater success, spreading on the tables of the French nobility of the time. The black truffle has exceptional culinary qualities that derive from its organoleptic characteristics: its perfume and its aromas are not damaged by heat and therefore make it suitable for cooking as well. It is perfect combined with Mediterranean flavors such as those of olive oil and is widely used in risottos, hot appetizers, meat and egg-based main courses. It is also excellent raw.
Standard Class:
- Mixed selection of small to medium size
- Small cuts
- Regular and irregular shapes
- Defined marbling and perceivable aroma.
Appearance:
With pyramidal warts with depressed apex, 3-5 mm large, strongly adhering to the gleba, black in color, sometimes with ferruginous shades, in immature specimens it tends to look reddish. The glebe is dark, with brown and purplish tones and very thin, very dense whitish veins. The dimensions are very variable and range from a few centimeters to the diameter of an apple or a large potato.
Flavor and aroma:
Melanosporum has a sweet aroma, extremely pleasant and has always been appreciated in the kitchen. Because of this peculiarity, the black truffle has earned the title of sweet truffle, which makes it suitable for dessert as well. All the above makes it a unique and extremely versatile ingredient in the kitchen.
Video guide: