Our Varieties of Gourmet Truffles
This variety of truffle has a growing season which initiates in May and continues through until September. It grows exclusively in Europe, in the regions of Piedmont and Umbria in Italy, and it is known also by the name of “Scorzone”. Like their winter cousins, the Winter Black Truffle, they grow amongst oak, hazelnut, chestnut, elm and poplar trees. They have a knobby, roundish shape and dark brown skin. The flesh of the truffle is yellowish-grey, with spidery white veins. They are a very versatile and delicious truffle, with an earthy flavor. These flavors are not as intense as those of the Black Winter Truffle.
Try shaving or mincing these truffles and garnishing them on pasta or using them as an ingredient in mashed potatoes or as a topping for toasted bread and olive oil, or, “bruschetta”. The flavors and aromas of this truffle can be enhanced, also, if they are lightly cooked in olive oil and garlic, with a touch of salt.
The off-white, “Bianchetto” Truffle, or, as it is also commonly known as the “Marzuolo” Truffle, grows primarily in Italy. It appears in the region of Tuscany in central Italy and in Piedmont, in the north of Italy. It differs from the more highly prized Winter White magnatum pico Truffle in that, as it ripens, the interior of the truffle turns dark in color with white veins. Also, the Bianchetto truffle is generally smaller in size than the magnatum Pico truffle. At its time of full ripening, the truffle takes on a very garlic-like aroma, which also distinguishes it from the character of the White magnatum pico Truffle. The growing season for this truffle begins in middle to late Winter and extends through April.
The “Bianchetto” Truffle can be served shaved, minced or sliced over dishes that have already been cooked. Shaving or slicing this variety of truffle and serving it as a garnish is the best way to bring out its heady aromas and tastes. The “Bianchetto Truffle” can also be cooked with butter or oil to moderate its strong garlic taste. It is often used as a component of various sauces.
The “Italian White” Truffle primarily grows in the northern region of Piedmont, in Italy, and, as such it is also known as the “Piedmont” Truffle. This truffle is the most expensive truffle in the world. It is very rare. It is an extremely sought after variety, prized and highly regarded for its garlic-like flavor and its very intense, earthy, almost musky, aromas. These aromas have overtones of honey and fresh flowers. The Piedmont Truffle has more of a yellowish, not purely white, exterior, with a smooth exterior and yellow/white veins. They grow near oak, poplar and willow trees and they favor soils which are soft and humid for most of the year. Their harvest season extends from late September through until the end of December.
The aromas and flavors of this truffle tend to dissipate rather quickly, within a week or so. Therefore, it is very important that the magnatum pico truffle is consumed as soon as possible after it is harvested. Because this truffle has such rare aromas and flavors, it is best to serve it as a minced or shaved garnish for foods which do not conflict with these special qualities. It is best not to cook this truffle, as the heat from cooking will greatly diminish its savory qualities.
The melanosporum truffle, variously known as the “Perigord” Truffle, the “Nero Pregiato” Truffle and the “Black Diamond” Truffle, is the most sought-after truffle in the world. It is very rare and it has uniquely subtle, earthy aromas and flavors, with overtones of sweet chocolate. Because it is such a rare delicacy, this truffle commands very high prices worldwide. It originates almost exclusively in Europe, and, in particular, in Italy and in France, where it grows near oak, hazelnut, chestnut, elm and poplar trees. This truffle is harvested beginning in November through until the end of March, with its strongest growth period occurring in January and February.
The mature Black Diamond Truffle has irregular shaped spores, an external black color and coffee-colored flesh, with white veins. The Black Diamond Truffle also has two related varieties, the Tuber uncinatum “Burgundy” or “Chatin” and the Tuber Brumale “Moschatum”. The Burgundy/Chatin and Moschatum truffles grow mainly during the Fall period. Both of these varieties are less valued in the marketplace than the Black Diamond truffle because they lack the strong and unique aroma and flavor of their more sought-after Black Diamond cousin. That said, they offer aromas and flavors which are more robust than those of the Black Summer Truffle, perhaps because they mature later. These varieties display a rough skin with diamond shaped spores and a coffee-colored flesh, with white veins.
As in the case of the Winter White Truffle, or, the Tuber magnatum pico, the Black Diamond Truffle is best served as a garnish: in order to preserve and exhibit prominently its highly valued aromas and tastes. This variety of truffle can also be cooked as part of any recipe for its extraordinary aroma and flavor.