The Truffle is an underground fungus of the genus Tuber and belonging to the Tuberaceae family: it is born and lives underground and develops near the roots of some species of forest plants and shrubs, for example, the oak, the holm oak, the hazelnut, the hornbeam and poplar.
It has a fleshy mass called "gleba", covered with a sort of bark called "peridium". It is made up of a high percentage of water, fibers and mineral salts, organic substances supplied by the tree with which it lives in symbiosis.
The shape depends on the characteristics of the soil in which it grows: a soft soil will favor the growth of a spherical-shaped truffle, while a hard, stony soil will favor a lumpy shape.
There are many species of truffles, but the best known and most appreciated for gastronomic use are:
- Precious White Truffle - Tuber magnatum Pico
- Precious Black Truffle - Tuber melanosporum
- Summer Truffle (Scorzone) - Tuber aestivum Vitt.
- Bianchetto truffle - Tuber borchii
The Precious White Truffle (tuber magnatum pico) has an outer part (peridium) which has a smooth surface and of pale ocher or ocher-greyish color. pale ocher or ocher-grayish color (gleba) first assumes a whitish color to subsequently become yellow-ocher at times with reddish spots and is crossed by numerous thin, whitish and very branched veins. The different color depends on the symbiont plant. The flavor is always very delicate.
Cleaning And Storage
Preservation can take place in fridge (between 2 ° and 6 °) for short periods, individually wrapping the truffles in absorbent paper and placing them inside a glass or plastic food container, hermetically closed. The card must be replaced, if necessary, even every day. The Truffle it can be defined as ruined, when it begins to lose its consistency, therefore to become soft and to emit a bad smell. It is advisable not to freeze it as it would lose most of its organoleptic properties. Retention period: from 3 to 7 days approximately
Harvesting and marketing period:
1 October - 31 December.
Harvesting and marketing period:
November 15 - March 15.
The Precious Black Truffle (tuber melanosporum) or Winter Truffle has the peridium (zest) strongly adhering to gleba (pulp), with pyramidal warts depressed at the apex; initially it is of reddish color but, with maturation it tends to blackish-brown. There gleba (pulp), at first white, becomes black-purple, sometimes with violet reflections when ripe, with numerous thin sterile white veins. The scent is intense and lasting, similar to the smell of fresh hazelnut peeling, while the flavor is strong and pleasant.
Cleaning and Storage:
The Fresh Precious Black Truffle it should be cleaned with a toothbrush or a brush with not too hard bristles under running water and dried with a dry cloth; it is advisable to keep it immersed in cold water for about 10 minutes. To be sliced with slicing truffles on first courses, main courses or side dishes, and combine it with extra virgin olive oil or butter. It can be tasted raw or heated but not cooked to maintain its properties. Also recommended as a filling in ravioli or tortellini.
Fresh Bianchetto Truffle or Marzuolo (tuber borchii) there zest (peridium) has a fairly smooth dark-white surface which, depending on the degree of ripeness and the soil where it is harvested, can become dark orange; there pulp (gleba) pale ocher in color, with veins initially on the white which tends to a more reddish color during the ripening phase. The scent first pleasant, then strong and garlicky; the very strong and intense flavor is not pleasant for everyone.
Cleaning and Storage
Preservation can take place in the fridge or frozen whole or in sauce following the same indications given for the Summer Truffle or Scorzone.
In the kitchen: excellent sliced with slicing truffles on first courses or as a condiment for meat main courses; it is often also used for the preparation of creams and truffle sauces to cook appetizers or snacks such as croutons or canapés. It can be tasted raw or heated but not cooked to maintain its properties.
Harvesting and marketing period:
January 15 - April 30.
Harvesting and marketing period:
May 1st - November 30th.
The Black Summer Truffle or Scorzone (tuber aestivum Vitt.) has a zest (peridium) consisting of large warts pyramid-shaped very wide at the base; initially it is reddish in color but tends to black in the ripening phase. There pulp (gleba), with a firm consistency, at first it is whitish in color, then it takes on an ocher or hazelnut color at times with reddish spots and is crossed by numerous very thin and branched white veins. His scent it is pleasant, while the flavor is very close to that of porcini mushrooms.
Cleaning and Storage
Preservation can take place in the fridge, for short periods or in the freezer for longer periods: in the refrigerator (between 2 ° and 6 °), individually wrapped in absorbent paper, closed inside an airtight container for food; the card must be replaced, if necessary, even every day. Retention period: from 7 to 15 days approximately. In the freezer: to) Entire: after cleaning and drying it can be frozen whole in a glass or plastic container for food use. In this case it must be used still frozen. Retention period: About 5 months. b) In sauce: after having cleaned and dried the Fresh Truffle you need to grind it in a saucepan with extra virgin olive oil or butter and heat it up. Before it boils, turn off the stove and allow it to cool thoroughly. Put the sauce in airtight containers, cover with extra virgin olive oil or butter and place in the freezer. Retention period: about 6 months.
