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| Truffles |
Page 2 of 2 Variety of truffleWhite Truffle (Tuber Magnatum Pico)Basically round, the numerous depressions on the warty peridium give it an irregular shape. The outer surface is smooth and somewhat velvety. In color it varies from pale ocher to dark cream or greenish. The flesh or “gleba”, white and greyish-yellow with white marbling, is unmistakable. The pleasant aroma, quite unlike the garlicky smell of the other truffles, makes this truffle unique. It lives in symbiosis with oak trees, linden or lime trees, poplars and willows and is rarely found next to other truffles. In order to grow and develop, the white truffle needs a particular type of soil and climatic conditions. The ground has to be soft and humid most of the year, with plenty of calcium and circulation of air. Obviously not all soils fulfill these characteristics and the white truffle is therefore rare and sought after. Harvesting is allowed from September to December. Black Truffle (Tuber Melanosporum Vitt.) The prized black truffle, the TUBER MELANOSPORUM VITT, known as the truffle from Norcia, from Spoleto and, by the French, as truffle de Périgord, is homogeneous and round in shape with polygonal warts. When touched the brown and blackish surface changes to rust-color. The flesh or “gleba” is light in color, with an intense fruity aroma. It grows in hill and mountain areas in open woodlands in symbiosis with hazelnut, oak and ash trees. Second in value to the white truffle, the black truffle is most used in international cuisine. Truffles can be collected from December to March. Usually there is little vegetation where truffles grow to the action of the mycelium. The truffle fly, anisotoma Cinnamomea, which deposits its eggs close to the truffles, also reveals the presence of the tuber. The “bianchetto” truffle (Tuber Albinum Pico) The bianchetto truffle is known as TUBER BORCHI VITT. It is in great demand in Tuscany, Romagna and the Marche, although its commercial value is lower than that of the white truffle. In appearance it is similar to the Tuber Magnatum, and they share an irregular, smooth white color, which becomes darker when ripe. Initially white, the “gleba” turns darker as it matures. What most distinguishes it from the white truffle is the aroma, initially fine and pleasant but later turning strong and garlicky. It grows in calcareous areas, especially in conifer woods. It is harvested from January to March. The summer truffle (Tuber Aestivum Vitt.) The summer truffle or “scorzone”, the TUBER AESTIVUM VITT, may attain a remarkable size. It looks like the black truffle, with brownish pyramidal warts on the surface. The flavor is intense and aromatic, but once cut it differs from the precious black truffle in that the flesh turns yellow and does not become dark. It grows both in sandy and calcareous soils, in woods and pine groves and is used particularly in sausages and sauces. It is harvested from May to December. |
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