Fresh Black Winter Truffles “Tuber Melanosporum Vitt”
The story of the truffle hunter and his dog truffle hunting is one of the most beautiful truffle traditions. With the help of his dog the man find the precious tuber (Tuber melanosporum vitt): the black diamond of the table. As deep as 2 feet under the ground, it grows near oak trees and hazelnuts.
The picking season in Europe goes from December to March, a period in which black truffles are selected and treated with the most modern technologies behind the shadow of old tradition, protected by the Urbani family for many decades.
The classic recipe for black truffles is the salsa alla spoletina: for which the truffles are minced and added to warm,( but not frying!) olive oil, a touch of garlic, salt and pepper. This makes it ideal for bruschettas, spaghetti, meat and fish. You can grate black winter truffles on vanilla ice cream for the best dessert ever! 1 oz of product ;is recommended for 1 or 2 portions.
Product life: 1 to 2 weeks (our advice is using truffles in 2 or 3 days maximum), kept in a refrigerator at 37.5 F (3 C ), wrapped in paper towel.