The fresh Uncinatum Truffle (Tuber uncinatum Chatin), also called Winter Scorzone, owes its name to the hook-shaped ridges present in the spores.
It has a peridium made up of several small black and less marked warts than the scorzone.
The Glebe is nutty colored, crossed by white thin veins highly branched. It has a variable shape, rounded but also with crushed basically smaller than the other truffle.
The sales period is from October to December.
The Uncinatum is often used in cooking: the tasty aroma makes it suitable for the most different applications, both raw and cooked version.
It is very similar to scorzone truffle, that, according to some experts, would be its autumn version of the same variety. The differences, not always easy to perceive, are linked to the appearance of truffles (peridium, glebe, shape and size), the fragrance and, above all, to the late ripening period.
The Uncinatum is very similar to the summer truffle, so much so that some experts consider it the Aestivum variant. It has intense and pleasing aroma and flavor, with nutty notes, porcini and Parmesan smell.
The peridot is warty, made up of several small black warts and less marked than the scorzone. The Glebe is hazel, crossed by white veins highly branched, more or less fine.
Piedmont, Emilia Romagna, Marche, Umbria, Lazio, Abruzzo, Campania, Molise
from October to December
usually oak, turkey oak, oak, lime, poplar, willow, hornbeam, hazel
The Black Truffle (Tuber melanosporum Vittad.), also known as Black Truffle of Norcia, with his intense aroma and strong but balanced flavor, became the “king of the table”, and it is considered the most valuable after the white truffle
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.