Black Uncinato Truffle
My scientific name: Tuber Uncinatum Chatin
I am a wild mushroom. Unlike other mushrooms I grow underground.
What they say about my look: " black rind, with underdeveloped warts. Some compare it to the Black Summer Truffle (called Scorzone), but the Uncinato Truffle has a decidedly more intense aroma. The size of this truffle can range from that of a hazelnut to that of an orange and beyond and can reach even 700 grams of weight. Just like its summer namesake, the fresh hooked truffle has an external warty rind (hence the name of Scorzone) but very dark, gray or black. The color of the gleba (pulp of the truffle) goes from shades of hazelnut to brown, with light and very branched veins. The environment in which the Uncinato Truffle develops is near the trees of turkey oak, oak and hornbeam that can be considered the symbiont plant of choice. As the Uncinato badly bears drought and needs very humid soil, it is found in shady and cool areas, where the sun’s rays do not reach".
I am versatile, I like being shaved on top of every dish but also cooked to release even more of my aroma or incorporated into doughs for bread, pasta.
INSTRUCTIONS:
Upon arrival: Be aware that it is typical for your truffles to have some condensation upon arrival. This happens because the truffle releases moisture, which gets captured in the paper wrapping. This moisture actually helps to maintain the truffle's freshness and stops it from becoming dry during shipping. After you receive your truffles, we advise consuming them soon after their arrival.
Conservation methods: Fresh Truffles are best eaten as soon as possible. When you receive your truffles, we suggest you immediately wrap them individually in kitchen paper and place in an airtight glass jar in the refrigerator until use. Please don’t keep them for more than one week!