Winter Truffle Description:

The black winter truffle, “Melano”, “Truffle du Perigord”, or “Tartufo Nero Pregiato” can only be universally recognized by its Latin name: Tuber Melanosporum Vitt.  A mature winter truffle has a brownish black skin with a violet brown or purplish black interior streaked with numerous, highly branched fine white veins.  These white veins will become tinged with red when exposed to the air.  Found from mid-November to early March under oaks and hazels. It is common throughout Central and Southern Europe. Usually globular or not very pronounced lobate shape with black or dark purplish rind with very tightly spaced warts, clearly evident with a depression at the summit and lengthways grooves.  Its size may exceed that of a hens’ egg. Its aroma and flavor are forceful but pleasant and has a deep, sultry aroma reminiscent of cacao, earth and in some cases overripe strawberries.

BLACK WINTER TRUFFLES IN BRINE   { BT-0110, BT-0111 } Black Truffles (Tuber Melanosporum Vitt) have been prized for centuries. With a black exterior and grey colored flesh, they have a delicate but distinctive aroma. Black truffles are typically used in pasta sauces, eggs, potatoes, and rice or meat dishes. Now available preserved for your use year round.

BLACK WINTER TRUFFLE PUREE     { BT-0113, BT-0114 }  Truffles are the jewels of the Tuscan forest. Powerful yet delicate, they tease your senses with this obvious duality. This puree lets you crown your dishes with the majesty of this dusky gem. Use it sparingly atop hors d'oeuvres, stirred into pasta and rice dishes, and as a condiment for fried eggs or roasted meat and game. A gastronomic dream, this easy-to-use paste allows you to enjoy the fragrance of the Tuscan forest in your own kitchen and dining room.