Fresh Summer truffle SECOND CHOICE or SMALL - Tuber Aestivum Vitt. FROM ABRUZZO
The most used truffle in the kitchens of the world, with a sweet taste and a forest scent. For SECOND CHOICE or SMALL we mean the truffles from 5 to 20 gr. whole or slightly scratched. The choice does not determine the quality but only the size.
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- assistantSince 1980
ABRUZZO HARVEST AREA
The summer truffle or scorzone, named Tuber aestivum Vitt can reach considerable size and is very similar to the black truffle. The outer surface is presented with pyramidal warts that are brown in colour. It has a strong aromatic odour, but when cut it differs from the black truffle because the glebe does not become dark but tends to dark yellow. It grows in both sandy and clay-like soils in deciduous forests, pine forests and even in old olive groves. It's the most common truffle on Italian soil and especially in Abruzzo. It is cheaper than other truffles just for its easy adaptability to different kinds of habitat and plants in the area including cultivated truffle. It's very appreciated in the kitchen and is used for the production of sausages and sauces, creams and oils. There is also a variant of this type of winter truffle truffle known as uncinate (Tuber Uncinatum) which is grown in higher areas of altitude and has a preference for the symbiosis with beech and oak.
The harvest time in Abruzzo is from 15 May to 31 august and from 1 october to 31 December. ITALY harvest area
The nose is a very sensitive ingredient. E 'can store it in a cool place and for a short period (maximum 7-10 days) wrapped in a breathable gauze and closed in a glass jar.
Before enjoying truffles make sure you clean it from all traces of soil, rinsing it moderately and employing a brush or a brush to semi-hard bristles.
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