The Tuber melanosporum (black truffle from Norcia and Spoleto), exquisite and delicate taste, is the truffle which is well-known in the world.
The peridium looks like a black warty surface, with small reddish spots if the product is immature.
The Glebe is black-brown colored with light very thick whitish veins. The fragrance is aromatic, not too pungent, and delicate flavor.
The Melanosporum characteristic soils are calcareous and limestone-marl, permeable, from the breakup of the Cretaceous and Jurassic rocks.
You can find the truffle lands where to coltivate the Black Truffle from an height ranging from 250 to 1000 a.s.l, with different exposure at different altitudes.
The plants in nature are with which it are well enters in symbiosis: the Downy Oak, Cerro, Holm Oak, hazel and hornbeam.
Widespread in Central Apennines, in Piedmont and Veneto. It can be grown in suitable land specially reforested with particular tree species.
The sales period of the black truffle is limited between the months of November and February
The Black Truffle has a strong flavor but balanced, making it the “king of the table” from its discover, because it can be cooked without without compromising its aroma.
It looks pretty smooth and rounded with polygonal warts. The surface of the truffle, which is blackish brown, takes a rust color, while the internal part is clear
Umbria, Abruzzo, Marche Tuscany and Lazio, but in smaller quantities, in Veneto, Lombardy, Emilia Romagna, Trentino, Piedmont and Liguria
From November to March (subject always to regional calendars)
Usually oak, holm oak, turkey oak, linden, hazel, hornbeam, cistus
Although the Marzuolo truffle is less valuable of the most famous white, many love its strong aroma, which “imposes” on dishes, maintaining a refined taste. Its price is lower because fortunately they are found in large quantities.
Tuber aestivum, better known as summer truffle or more as Scorzone , because of its rough bark, is a good truffle, even if many don’t sufficiently appreciate it for its delicate aroma of porcini mushroom.
The black winter truffle (Tuber Brumale) is also known with the name of Brumale, and it is often confused with the black truffle: certainly less expensive but still a great condiment for main courses.
The white truffle is considered the truffle par excellence because of its considerable commercial importance. Thanks to the fact that it grows in abundance in Piedmont, it is also called Alba truffle or truffle of Piedmont