Thanks to its gastronomic versatility, the Black Truffle or Tuber Melanosporum has become a main feature in French Nouvelle Cuisine. After all, the Black Truffle is found mainly in France where it is known as La Truffe Noire, and has always been used and appreciated in cooking. With a delicate and elegant aroma, a blackish-blue skin and blackish-purple pulp, it ripens in winter, in the first months of the year, in contact with oak, hornbeam and hazel trees. Its high yield in the kitchen has made it popular throughout the world. In Italy it is harvested and selected in the regions of Umbria, Marche and Abruzzo.


Geofoods Truffles

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