Native to France, Spain, Italy and Australia, Tuber Melanosporum or Périgord black truffle is known to gastronomes as the “black diamond”.
The fresh Black truffle is an exceptional product with a powerful and refined flavour like no other. Black truffle offers a subtle balance of earthy, musky and sweet notes combined with oaky and nutty touches make it an inimitable ingredient to the most delicate preparations. This is the perfect time to enjoy truffle as the peak season is just after Christmas!
It really comes into its own when heated slightly or accompanied by a fatty food such as butter or cheese. Also yummy in a simple omelet.
Upon reception, please take the fresh truffle out, and place it in a small container, half filled with uncooked rice. The raw rice will absorb the humidity and preserve the truffle. Close the container and place it in your fridge for optimal conservation.
Please consume as fresh as possible to enjoy the full flavours!
On some pastas, risottos
How to eat?
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