Truffles
The truffle, Italy's Heritage
Of the more than 60 types of truffle present in nature, only 9 are edible and, among these, the most appreciated and marketed are all present in Italy. It is thanks to the Italian culinary and gastronomic tradition that the truffle has become a quality and prestigious product recognized all over the world.
White Truffle
Tuber magnatum Pico
The undisputed King of the table, with an intense aroma and delicate flavour, capable of inebriating Chefs and cooking enthusiasts from all over the world. The charm surrounding it is not only linked to its organoleptic properties, but above all to its research: the only truffle in the world that cannot be cultivated, the white truffle is the rarest and most precious existing in nature. The smooth peridium, which varies in color from ocher to dark cream, encloses a hazelnut-brown gleba which, depending on the symbiotic plant, can hint at red.
The white truffle grows in clayey, sandy and permeable soils, in symbiosis with specific plants such as linden, hazel, willow, poplar, oak and hornbeam. Of fundamental importance for its development are the rains of the May-August period and always moist soil.
Black Truffle
Tuber melanosporum Vittadini
From December to March, the most prized of black truffles appears on the tables of millions of gourmet connoisseurs. Also known as the black truffle of Norcia and Spoleto, this precious specie is characterized by an intense and sweetish flavour. The black peridium, warty or smooth depending on the soil in which it grows, encloses an ebony-purple gleba marked by dense whitish veins.
Umbria, Abruzzo, Marche, Tuscany, Lazio, Emilia-Romagna.
The black truffle must be carefully stored in the least cold part of the refrigerator, wrapped in absorbent paper and closed in an airtight container. It is essential that the paper is changed at least once a day. This way, the black truffle can be kept for up to two weeks.
Autumn Truffle
Tuber uncinatum Chatin
Bianchetto Truffle
Tuber borchii Vittadini
Less known and appreciated than the white truffle, the Bianchetto or marzuolo truffle differs from the first in terms of appearance and organoleptic properties, as well as in the harvesting period. Although it can recall, due to its smooth peridium, the noble Tuber magnatum Pico, the Bianchetto truffle has much darker colors, much smaller dimensions and a more pungent smell.
The Bianchetto or Marzuolo truffle is stored in the refrigerator wrapped in absorbent paper and closed in an airtight container. The paper must be changed at least once a day. This way the bianchetto can be kept for up to a week.
Summer Truffle
Tuber aestivum Vittadini
Even if less valuable, the summer truffle is certainly the most used truffle in any type of cuisine: from the fresh slice at home to the elaborated product, the scorzone lends itself to multiple preparations and at a much more affordable price than the great ones of the table. Very similar to the nearby autumn truffle, this species has a warty black period and a gleba that varies from beige to hazelnut with white veins.
