Fresh Autumn Black Truffle (Tuber uncinatum Chatin)

The fresh uncinato black truffle (Tuber uncinatum Chatin), also known as autumn scorzone, is a truffle variety highly appreciated in the kitchen for its intense, elegant aroma, more pronounced than summer black truffle.

The black autumn truffle is sold by weight, in mixed sizes.

This truffle belongs to the same family as Tuber aestivum, but develops under different climate and environmental conditions, ripening during the autumn months. Thanks to these conditions, uncinato truffle develops a more complex and lingering aroma, with notes reminiscent of hazelnut, woodland undergrowth and dried mushrooms.

Visually, it has a warty black rind, while the inner flesh ranges from hazelnut brown to dark brown, crossed by fine white veining that gives it its characteristic marbled look.

Uncinato black truffle is highly prized in gourmet cooking because it combines a rich, lingering aroma with great versatility in the kitchen.

Uncinato truffle season

Fresh uncinato black truffle (Tuber uncinatum Chatin) is generally harvested from September to December, the period when it reaches full ripeness and develops its characteristic intense aroma.

It's considered the truffle of the autumn season, often used in seasonal cooking alongside mushrooms, pumpkin and other ingredients typical of this time of year.

How to use uncinato black truffle in the kitchen

Fresh uncinato truffle is extremely versatile in the kitchen and can be used both raw and lightly warmed in dishes.

It's perfect for:

• tagliolini and fresh pasta
• risotto
• fried or scrambled eggs
• fondue and cheeses
• meat carpaccio
• autumn dishes with mushrooms or pumpkin

To best appreciate its aroma, we recommend slicing it thinly with a truffle slicer directly over the hot dish.

How to store fresh uncinato black truffle

Fresh uncinato black truffle must be stored in the fridge at a temperature between 2°C and 6°C.

To keep the truffle in optimal condition, we recommend:

• wrapping it in absorbent paper
• placing it in an airtight container
• changing the paper every day

To fully enjoy its aroma, it's best to consume it within a few days of harvest.

Uncinato truffle characteristics

• Scientific name: Tuber uncinatum Chatin
• Common name: uncinato black truffle or autumn scorzone
• Season: September – December
• Aroma: intense with hazelnut and woodland undergrowth notes
• Use: fresh pasta, risotto, eggs, fondue and main courses

Discover our other fresh truffles available in the shop.

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Related products to Uncinato Black Truffle

Discover our other fresh truffle varieties and specialties from our selection:

• Fresh Premium Black Truffle – Tuber melanosporum, the ultimate winter black truffle
• Fresh Summer Black Truffle – Scorzone, available from May to September
• Oro Nero – Black truffle condiment, available all year round
• Salsa Tartufata – Always available, made with summer black truffle