Known as the “black diamond of the kitchen” or the Périgord truffle, this prized delicacy is harvested in France, Spain, Italy, and Australia. Typically rounded in shape, sizes can reach or even exceed that of an apple. The skin matures from deep red to dark brown or black, while the flesh transforms from pale yellow to black, veined with striking white marbling when fully ripe.
Its aroma is powerful and unmistakable, reminiscent of damp forest floor, earth, humus, and wild mushrooms. On the palate, it offers a balanced texture soft yet slightly crunchy with a subtle, refined flavor that elevates every dish.
Season: mid-November to March
Tasting Notes:
Ideal paired with eggs (omelets, scrambled, or boiled), pasta, risotto, game, fish, poultry, or meats, where its aroma and flavor can truly shine.
Storage & Handling:
Store fresh truffles in the refrigerator (2–5°C) in an airtight container lined with absorbent paper, changing the paper daily. Consume within 7–10 days for optimal flavor.
Recommended Serving Amount (per person): 15-20gm
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