Italian Black Truffle Tuber Melanosporum
【Features】
Italian black truffle, also called the “black diamond”, has a dark brown exterior with fine protrusions and white marble-like patterns in its cross-section. It features a rich, powerful aroma and a distinctive flavor that deepens when heated.
【Growing Environment】
It prefers calcareous soil and is commonly found in hilly areas at elevations of approximately 200-1,000 meters. It grows in symbiosis with the roots of beech, oak, hazel, and other trees, developing a few centimeters underground. In Italy, the harvest season is from late autumn to winter (around November to March).
【Distribution】
It is mainly harvested in central to northern Italy (regions such as Piedmont, Umbria, Tuscany, etc.). It is one of the major black truffle producing areas alongside France and Spain.
【Nutritional Value】
It is low in fat and calories, and contains dietary fiber and minerals (potassium, phosphorus). Its distinctive aromatic compounds are said to stimulate appetite and have relaxing effects.
【Storage Methods】
After harvesting, to prevent drying out, wrap in kitchen paper and store in an airtight container in the refrigerator (0-4°C). Ideally, use within a few days; for long-term storage, freezing, preserving in oil, or processing with butter is suitable.
【Quick Note】
It can be used in various dishes: sliced raw over pasta, egg dishes, or risotto, or heated to infuse sauces and butter with its aroma. To enhance the fragrance, excessive heating is generally avoided.