Types of black truffle Valle TRUFA

There are different varieties of black truffle, but the two best known and most appreciated in gastronomy are the following:

Tuber melanosporum:

Also known as black winter truffle or Périgord truffle, it is considered one of the most valued and sought after truffles. It is mainly found in the south of France, especially in the Périgord region, although it is also cultivated in Spain, Italy and other countries. It has a rough, black outer skin and a dark brown interior with white veins. It has an intense and complex aroma, with earthy, chocolate and spicy notes. Its flavour is pronounced and persistent.

Tuber aestivum:

1. Also known as black summer truffle, it is a less expensive and less aromatic variety than the black winter truffle. It is found in different regions of Europe, such as France, Spain, Italy and the United Kingdom. It has a black outer skin and a light to dark brown interior. Its aroma is milder and its flavour is less intense than that of the black winter truffle.

Black truffle varieties

These are the main varieties of black truffle, but there are also other less known varieties, such as Tuber brumale and Tuber Uncinatum, which have similar characteristics to the black winter truffle but with differences in aroma and flavour. Each variety of black truffle has its own characteristics and is used in different culinary preparations to enhance the flavour of dishes.

Truffle Uncinatum or autumn truffle

The Uncinatum truffle, also known as Burgundy truffle or autumn truffle, is a variety of truffle found mainly in Europe, especially in France and some regions of Italy. Its scientific name is Tuber uncinatum.

This truffle is characterised by a dark brown outer skin and a light brown interior with white veins. Its shape is rounded and its size can vary, being smaller than the black winter truffle (Tuber melanosporum).

The Uncinatum truffle has a distinctive aroma and flavour, with earthy, nutty and garlicky notes. Although its aroma is not as intense as that of the black winter truffle, it is still appreciated in gastronomy and is used in a variety of gourmet dishes.

This truffle is harvested during the autumn months, from September to December, which has earned it the name of autumn truffle. It is used in cooking to enhance the flavour of dishes such as risottos, pasta, meat and eggs.

The Uncinatum truffle is considered a more affordable option compared to the black winter truffle, but is still highly appreciated for its characteristic flavour and aroma.

Truffle indicum CHINESE TRUFFLE

The truffle indicum, also known as Chinese truffle or Chinese black truffle, is a variety of truffle found mainly in China and other Asian countries. Unlike European truffles, such as the black winter truffle (Tuber melanosporum), the indicum truffle is not as highly valued in gourmet gastronomy due to its less intense aroma and flavour.

The truffle indicum is similar in appearance to the European black truffle, with a black outer skin and a dark brown interior. However, its aroma and flavour is less pronounced. It is often used asa cheaper alternative to European truffles in the food industry.

It is important to keep in mind that the truffle indicum is not considered of the same quality and prestige as European truffles, and its use in gourmet cooking can vary. Some chefs may use it in a super-cheap version to disguise a dish in preparations where a subtle hint of truffle is desired, while others may prefer the more aromatic and flavoursome European varieties.