Black Truffle Fine of Piedmont
1st choice from 20 grams and up, ripe
€ 1,50 for gram
€ 75,00/50gr
The Black Truffle Fine also called "Tuber Melanosporum Vittadini" or “Black Winter Truffle” is probably the most known truffle in the International Cuisine.
The Black Truffle Fine has a globose shape with brown-black rind and reddish-black flesh, furrowed by light and thin veins, very ramified. The Black Truffle Fine is considered the most valuable of the different variants of Black Truffle and has an exquisite taste that manifests itself more clearly after cooking.
In Piedmont, the harvest takes place from December 15 to March 15.
RECOMMENDED USE
The Black Truffle Fine is also excellent raw, but usually consumed after a short cooking and can be used as an ingredient in roasts or pasta dishes and even with pizza.
Bianchetto o Marzuolo Truffle
From 5 to 30 grams
€ 0,65 for gram
€ 65,00/100gr
The Bianchetto Truffle (Tuber Albidum Pico or Tuber Borchii Vitt.), commonly known also with the term of Marzuolo Truffle is a variety of White Truffle. The Bianchetto Truffle has an irregular globular shape, a smooth peridium, of a dirty white color during the early fruits, and which takes on a darker tone with rusty spots with maturation. Even the gleba is initially whitish, although it then tends to become a tawny color and then purplish brown, with coarse white veins. To the smell, the Bianchetto Truffle is initially soft and when it reaches maximum maturity, it becomes very strong and with a typical perfumed and inebriating note of garlic.
RECOMMENDED USE
The Bianchetto Truffle can be served raw, cut into thin strips on cold foods according to one's taste, or, on hot foods such as Risotto with Butter or Cheese, Chicken Cutlet (stuffed with Bianchetto Truffle and Butter) and with Pancakes or vegetable omelet’s. The temperature of the courses favors and maximizes the aroma of the Bianchetto Truffle.
The Black Autumn Truffle of Piedmont (Tuber Uncinatum) is a truffle particularly common in Piedmont. The Black Autumn Truffle of Piedmont is collected mainly in the areas of Langhe, Roero and Monferrato. The pulp is of hazel color and is crossed by numerous veins of white color and has a fungal aroma with a very delicate flavor.
In Piedmont, the harvest takes place from October 1 to November 30.
RECOMMENDED USE
The Black Autumn Truffle of Piedmont, after a short cooking, can be used as an ingredient in fillings and sauces or sliced thin slices on salads.
The White Truffle of Alba also called "Tuber Magnatum Pico" or "Precious White Truffle" is considered the most Prestigious Truffle and recognized for antonomasia in the World. The White Truffle of Alba is harvested in the Territories of the Langhe, Roero and Monferrato, it is not a cultivable tuber and is a natural sentinel of the Territory. The White Truffle of Alba has a velvety outer surface, ocher-green in color and the flesh has a white-yellow-greyish color with fine white veins. Its pleasantly aromatic scent makes it one of a kind.
The White Truffle of Alba it is born only in Piedmont (Italy) and the harvest takes place from October 1 to January 31.
RECOMMENDED USE
The White Truffle of Alba should be served raw, cut into thin strips on both cold and warm food. Ideal with "Pasta Tajarin" (Pasta Tagliolini), Rice, on Cheese, on Raw Meat, on Salads of Porcini Mushrooms and Royal Pizzas. The aroma of the White Truffle of Alba is particularly enhanced on fried Eggs.
The White Truffle of Alba also called "Tuber Magnatum Pico" or "Precious White Truffle" is considered the most Prestigious Truffle and recognized for antonomasia in the World. The White Truffle of Alba is harvested in the Territories of the Langhe, Roero and Monferrato, it is not a cultivable tuber and is a natural sentinel of the Territory. The White Truffle of Alba has a velvety outer surface, ocher-green in color and the flesh has a white-yellow-greyish color with fine white veins. Its pleasantly aromatic scent makes it one of a kind.
The White Truffle of Alba it is born only in Piedmont (Italy) and the harvest takes place from October 1 to January 31.
RECOMMENDED USE
The White Truffle of Alba should be served raw, cut into thin strips on both cold and warm food. Ideal with "Pasta Tajarin" (Pasta Tagliolini), Rice, on Cheese, on Raw Meat, on Salads of Porcini Mushrooms and Royal Pizzas. The aroma of the White Truffle of Alba is particularly enhanced on fried Eggs.
The Black Summer Truffle of Piedmont also called "Tuber Aestivum Vittadini" or "Scorzone" is a truffle particularly common in Piedmont. The Black Summer Truffle of Piedmont is collected mainly in the areas of Langhe, Roero and Monferrato and is commonly called "Scorzone" because of its hard and wrinkled black-brown skin, rich in pyramidal, protruding and large warts. The pulp is of hazel color and is crossed by numerous veins of white color and has a fungal aroma with a very delicate flavor.
Piedmont, the harvest takes place from 1 June to 31 August.
RECOMMENDED USE
Black Summer Truffle of Piedmont, after a short cooking, can be used as an ingredient in fillings and sauces or sliced thin slices on summer salads.