|Category||Fresh truffles in season|
|More items available upon order||no|
For info tel.+39 349-6690487
It is one of the most well-known among the black warty truffles. Its name derives right from its woody peel (it reminds me of the coarseness of the Roverella’s bark, the symbiont tree par excellence).
This truffle is the most used commercially, for its abundance and its prolonged time of harvest.
If found during autumn, it is commonly called Tartufo Nero Uncinato (litterally Black “Hooked” Truffle). This one has even more aroma than the one found during the summer, thanks to the humidity of the soil and to the smaller evaporation due to a less burning sun. These factors allow the truffle to be more hydrate and therefore more fragrant.
It has to be rinsed but it does not need to be peeled, that’s because the peel gives more taste to the dish.
It is has to be eaten once cooked; if you want to have it raw, I suggest to serve it in flakes as garnish.
To enhance its taste as much as possible it has to be minced, ground as parmisan cheese and then cooked for few minutes in a pan: the salt will bring out the taste and the aroma.
Registered users can share their experience with this product. Register to access all of the benefits reserved to registered users or click on login if you are already registered.