Description
The black winter truffle season is usually from November to March, as it is during these months when it is at its best moment of ripeness and flavour. During this season, it is easier to find fresh truffles in the market and in specialised shops.
However, it is important to keep in mind that the black winter truffle is a very delicate and high demand product, so its availability may vary. Moreover, its price tends to be quite high due to its scarcity and difficulty.
The black winter truffle is an exquisite underground fungus found in colder regions during the winter months. Known for its intense aroma and earthy flavour, this truffle is highly valued in gourmet gastronomy.
Its outer appearance is rough and black in colour, while its interior reveals a pulp of shades ranging from dark grey to deep black. Its texture is firm but delicate, making it a perfect ingredient to enhance the flavour of various dishes.
The black winter truffle is mainly used as a condiment in haute cuisine dishes, such as pastas, risottos, meats and sauces. Its unique and penetrating flavour adds a touch of elegance and sophistication to any culinary preparation.
Due to its scarcity and difficulty in cultivation, the black winter truffle is considered a true gastronomic treasure. Their collection requires trained dogs or pigs to detect their aroma and locate them in the ground.
If you are a gastronomy lover looking to experience intense and exclusive flavours, you can’t miss the black winter truffle. Its intoxicating aroma and incomparable flavour will transport you to a world of culinary exquisiteness.
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