The black winter truffle is better known as Brumale, and its harvest is concentrated mainly in the months from November to mid-March.
The peridium appears warty, consisting of small black little thin warts and flat with a diameter ranging from 2 up to 9 cm.
Istead, the Glebe is clear with brownish gray color, marbled, crossed by a maze of sharp lines in two main colors: white and gray, large and sparse.
The ideal habitats for brumale truffle are the great hardwood forests, or the very rich soils of oak from which the truffle derives nourishment and through which obtains the organoleptic characteristics that make its scent and color so special.
Usually it is located at a depth varying between 5 and 30 cm.
Its ideal ground is very chalky, but Brumale can also born in other types of soil and altitudes lower than those needed for a massive wooded development.
The sales period of this truffle is from December to mid-March
Less expensive than the black truffle, it is still an excellent condiment for main courses, that is good at spicing up with its characteristic taste. Especially loved by those who prefer strong flavors.
The Glebe has a brownish-gray or gray-smoke color, with white veins sparse large white areas which determine the points where converge. The surface appears finely black warty.
Piedmont, Tuscany, Emilia Romagna, Marche, Umbria, Lazio, Abruzzo, Molise
from December to March
oak, holm oak, turkey oak, linden, hazel, black and white hornbeam, rock rose, black pine, cedar
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 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