Black or White truffle?
Black or White Truffle? The important thing is that both are high quality
These two types of truffle have a quite similar composition from the chemical-biological point of view, , despite being obviously different in their appearance. The analyzes showed a few differences, and not too significant: the concentration of minerals, but these are attributed to the diversity of soils and plants which live in symbiosis.
Both blacks truffles and the white ones boast an exemplary considered of high value: the white truflle of Alba and the prized black truffle of Norcia. The first is collected starting from mid-September, in the Langhe and Monferrato, while the second begins to gather in December.
The White Truffle, whose Latin name is Tuber Magnum Pico, is considered the most valuable. It is more rare than the black truffle, and consequently it has an higher cost. For this reason it is more difficult its use in the kitchen.
It is not appreciated by everyone because of its flavor and smell, very meaningful reminiscent of garlic or in some cases, cooking gas. The intensity of aromas, however, tends to subside in a short time, therefore, the white truffle is used just raw and cut into thin slices, grated on food, to add a touch of preciousness.
In nature we find different types of black truffle, some less valuable other many more. The Black Truffle par excellence is the Prized Black Truffle that we find in the limited time between the months of November and February.
The prized black truffle, called Tuber Melanosporum , is considered less valuable than the white truffle, but it is definitely more appreciated for the perfume and flavor less pungent.
It has more favorable prices and this thing makes it more known to the public and it can be used in the kitchen, not only for flavoring, also as full ingredient of the dishes. It is used both raw and cooked on pasta or meat with a strong taste like venison. The black truffle aroma is preserved thanks to the oil or butter.
In recent years, it has spread the knowledge of this product of the land, previously only known just among their home areas and chefs; in the market there are many products such as oils and seasonings based on truffles that also allow you to enjoy it for home use.