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.
Appearance
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.
Collecting area
Piedmont, Tuscany, Emilia Romagna, Marche, Umbria, Lazio, Abruzzo, Molise
Harvest period
from December to March
Symbiotic plants
oak, holm oak, turkey oak, linden, hazel, black and white hornbeam, rock rose, black pine, cedar
Cooking with us: a recipe with truffles brumale
Recipe Potato Gnocchi with Black Truffle
YIELD: MAKES 4 SERVINGS Potatoes 400 gr Flour 200 gr Grated Parmesan cheese 150 gr 1 egg Nero di Cognaro Black Truffle 100 gr Butter 50gr extavergine oil d ‘olive 50 gr 4 tablespoons fresh cream HOW TO PREPARE…
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