These gourmets ripen from mid-November to March and are therefore known as winter truffles. The truffle can be recognized by its dark brown to black skin and the brown and white marbled flesh with its purple sheen. It can be obtained from the size of a pea to the size of a tennis ball, whereby the weight can often be 1 kg. The noble mushroom can be found in French regions such as Provence, Périgord, Burgundy and in Italy, e.g. B. in Piedmont, Lombardy, Liguria, Veneto, Emilia Romagna, Marche, Tuscany, Umbria, Abruzzo and Latium. The truffle can be found in the roots of oak, hazel, gorse and black hornbeam, preferably in limestone-rich areas.
The tuber, popular due to its typical truffle aroma, is a versatile ingredient in delicatessen recipes, as it retains its taste the longest and can be dried as a spice. When fresh, the truffle can be cut into fine slices or grated. Served with hot and cold dishes, the aroma of this spicy mushroom will take your palate on a very special taste journey.
