Description
While the Summer Truffle offers tenderness, the Black Autumn Truffle brings depth. As nature cools down, this truffle develops a stronger scent reminiscent of wet forest leaves and forest mushrooms. Tuber Uncinatum is the perfect choice for the transitional period – more affordable than the winter truffle, yet significantly more aromatic than the summer truffle. Its specificity lies in the symbiosis with Istrian oaks, which gives it a unique “terroir” that cannot be recreated artificially.
- Flavor profile: Rich, nutty and slightly sweet. Its aroma is more persistent and permeates dishes more strongly than in summer varieties.
- Visual identity: The meat (gleba) is darker, the color of dark coffee or chocolate, which makes it extremely attractive when sliced thinly over light dishes such as risotto or pasta.
- Adaptability to temperature: Unlike the white truffle, which is used exclusively raw, Uncinatum allows a slight and short heating. This makes it perfect for preparing complex sauces where the heat acts as a catalyst to release deep aromas.
- The peak of freshness: Harvested in the heart of autumn, when the fruits are the ripest and richest in essential fragrances.
How to make the best use of a fresh black autumn truffle?
- As a final touch (Finishing): Grate it just before serving on warm frittata, homemade gnocchi or cream of pumpkin soup.
- In hot sauces: Lightly saute it in butter or olive oil with garlic to create a base for superb pasta.
- Gourmet Pairing: Goes well with game, roasted chestnuts, mature cheeses and medium-bodied red wines like Merlot.
- Type: Black autumn truffle (Tuber Uncinatum).
- Picking season: September – December.
- Storage: Fresh consumption is recommended. Store in the refrigerator wrapped in a paper towel in a glass container.
