Fresh black autumn truffle (Tuber Uncinatum), Grade C

Tuber Uncinatum Class C

Also known as the autumn truffle or Burgundy truffle, it weighs between 0 and 15 grams; some truffles may be broken or damaged.

Recommended storage conditions: In a sealed container, in a refrigerator at +2°C to +4°C.

Recommended storage period: 5 to 15 days.

Key characteristics:

• Appearance: The outer part (peridium) is dark brown to black with a rough texture, and the interior (flesh) is mottled with light and dark veins, ranging from beige to chocolate brown.
• Size: It typically ranges from 2 to 10 cm in diameter.
• Aroma and flavor: It has an earthy, nutty aroma with notes of hazelnut and forest, as well as a delicate, rich flavor that intensifies when cooked.

Habitat and harvesting:

• It is found mainly in wooded areas and grows underground. It is often harvested in the fall and early winter with the help of trained dogs or pigs.
• It thrives in temperate climates and is particularly widespread in countries such as France, Italy, and parts of Central Europe.

Culinary uses:

• The Burgundy truffle is highly prized in gastronomy for its ability to enrich dishes with its unique aroma and flavor.
• It is usually grated raw over pasta, risotto, or eggs, or used to flavor oils and sauces.

Distinctive feature:

Unlike the Tuber aestivum (the summer truffle), to which it is closely related, the Burgundy truffle has a stronger flavor and a darker interior, making it a favorite in fine dining.