BLACK WINTER TRUFFLE (Tuber Melanosporum Vitt.)
Harvest period: November/March
Use in the kitchen: appreciated especially by French cuisine that exalts the characteristics through cooking,but can be also used in raw form.
Whole: slivers on fillet, fondue, eggs in the pan, tagliatelle.
Diced: sauté with oil and a clove of garlic, salt and pepper. The preparation can be used on pasta dishes, main courses, omelettes and eggs.
Pieces / pack: 1