Fresh Premium Black Truffle (Tuber melanosporum)

The Fresh Premium Black Truffle (Tuber melanosporum) – also known as the Périgord Black Truffle or tartufo nero invernale (winter black truffle) – is one of the most celebrated and prized truffles in world gastronomy.

Harvested during the cold months from November to March, it is distinguished by its firm, jet-black flesh with white marbling and an intense, complex and persistent aroma: earthy, spiced, slightly musky, with notes of cocoa and undergrowth.

Unlike the delicate white truffle, the melanosporum holds its aroma well under brief heat, making it ideal for both raw preparations and warm dishes.

Seasonality: November – March. How to use: shaved raw over eggs, pasta and risotto, or gently warmed in butter or truffle oil for sauces, omelettes and meat dishes.