TRUFFLE

Introduction

"Our prized Black Truffle, known scientifically as Tuber melanosporum, is often referred to as the 'black diamond' of the kitchen. Primarily found in the Perigord region of France and also cultivated in parts of Italy, Spain, and Australia, these truffles are harvested from late autumn to early spring by trained truffle hunters and their dogs. Typically weighing between 20 to 200 grams, the Black Truffle's rich, earthy aroma and complex flavor make it a coveted ingredient in fine dining.

The Black Truffle's flavor is robust and earthy, with subtle hints of chocolate, hazelnut, and a slightly peppery finish. It enhances a wide array of dishes, from simple scrambled eggs to elegant sauces and risottos. Chefs treasure this delicacy for its ability to impart a deep, umami-rich flavor to any dish. To fully appreciate its distinctive qualities, the Black Truffle is best used fresh, either shaved thinly over dishes or incorporated gently into recipes to allow its exquisite essence to permeate the food."

• Unique Flavor: Along the Southern Italy rolling hills and lush landscape, lies Umbria - The home of revered black truffle also know as the “black diamond” amount gastronomes. This truffle is know for its unique, aroma reminiscent of undergrowth, earth, dry fruit with a hint of cocoa. Soft yet crisp with a refined taste.

• Season: Dec 1 - Mar 15

• Storage: Store in the refrigerator between 2 °C - 5 °C (35.6 F - 41 F) in an airtight container lined with absorbent kitchen paper (to be changed every day). Eat within 5-7 days.

• Tuber melanosporum