Fine Black Truffle (Tuber Melanosporum Vittadini)

Fine Black Winter Truffle (Melanosporum Vittadini)


The Fine Black Truffle (Norcia black truffle), scientific name TUBER MELANOSPORUM VITTADINI, is sweet, lovable, versatile. The dark pulp, with a color between black and brown, has whitish and dense streaks with wavy or smooth peridium, depending on the growth area.

The peridium has pyramidal warts with a size of 2-5 millimeters, they are gray in color with reddish ferruginous shades. It grows in hilly and mountainous areas in symbiosis with the hazel, oak and English oak. It is considered the most commercially valuable between blacks and is one of the protagonists of international cuisine. It is considered by many chefs as a “diamond at the table” and, thanks also to its lower cost compared to the fine White Truffle, it is used by many kitchens all over the world.

The fine black truffle is also excellent cooked, as well as raw (unlike the fine white truffle, for example), it maintains its fragrance unchanged even if frozen and can also be used for the preparation of fillings and main courses.

For a starter portion we recommend 5-10 grams if instead a main course 10-15 grams per person

Aroma and Taste

Pleasant and delicate, often very intense that does not disappear completely with cooking. The flavor is exquisite and distinctive.

Collection Period

From mid-November to mid-March

Storage Method

The black truffle must be stored in the least cold part of the refrigerator, individually wrapped in absorbent paper making sure that it always remains dry. The black truffle can also be wrapped in absorbent paper and closed in a glass container, always in the refrigerator. This method allows the preservation of the fine black truffle for about 10-15 days



Fine black winter truffle tuber Melanosporum Vittadini

The truffle should be cleaned only a few minutes before using it, under cold water with a brush, taking care not to damage it as the truffle is wonderful but really delicate.

To get the most out of them, it’s best served as simply as possible, not cooked. It can be sliced or grated over the dish, if used on a warm dish, how can be our pasta and rice, it bring out its best aroma. Good pairing with eggs and meat tartare dish.

To appreciate the taste of the truffle at its best it should be consumed as soon as possible, we advise the sooner the better.

Wrap each truffle in paper individually without removing the ground dirt.

Change the paper frequently. The paper must remain dry to prevent mold and therefore change the paper daily.

Store in the fridge (+2’C/+6’C) in the least cold part of the fridge closed in a glass container, also to prevent the aromatic contamination with other foods.

The fresh truffle pulled out of its habitat and therefore from the ground, in addition to losing quality, also loses weight every day (1-2%). This is a very normal phenomenon when it comes to fresh truffles, so eating it as soon as possible is the best choice.



100g, 250g


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