BUY FRESH TRUFFLES

Winter noble truffle fresh - tuber melanosporum

Store fresh truffles properly.

After the truffle has arrived, the question arises as to how best to store it. The truffle was delivered in an airtight bag. The moisture that the truffle releases is absorbed by the wood grass in which it was sent to you. To allow the moisture to escape, cut at least 10 cm off the top of the bag.

Store the truffle in the refrigerator at a maximum of +7 ° C. If the moisture cannot escape, this accelerates aging and natural decay. DO NOT put the truffle in rice, as dry rice contains hardly any water and would remove the moisture from the truffle, speeding up aging. In its optimal condition, the truffle is solid and gives off a fragrant, pleasant aroma. Once the truffle is layered, it becomes soft and the smell turns unpleasant. If a white fungal coating (film, mold) forms on the truffle, this is a completely natural process. Therefore, check the truffle in your refrigerator daily. Brush off the harmless coating with a dry brush.

The truffle is a fungus that grows in the ground. After the truffle has been found and removed from the ground, it slowly begins to release its water content. A weight loss of 1 - 2% per day is normal and not a reason for complaint. The longer you store the truffle, the more weight it loses. The maximum recommended storage time we recommend is 3 - 5 days after receipt, after which the truffles lose their aroma every day.

Black truffle (Tuber melasporum)

The black truffle, also known as the winter noble truffle, comes from the Perigord region in southwestern France. The Tuber melanosporum can also be found in all truffle regions of Italy and northern Spain. There are already finds of corresponding quality in November and December, but the black truffle`s so-called high season is in the months January to March. The winter noble truffle has a very complex smell and the taste is unmistakable. The delicate white veins run through its black flesh. At the end of the truffle season, the color of the pulp becomes darker and its quality increases. These properties make the black truffle more versatile than its white representative. It refines every dish, even after a long cooking time, such as: truffle risotto.

We at GOURMET VERSAND have a wide range of the best truffles in our range. These truffles come from France, Italy, Spain and even Australia.

White truffle (Tuber magnatum)

The two most important types of truffles are the white truffle, Tuber magnatum, and the black truffle, Tuber melasporum. The white truffle is also known as the Piedmont or Alba truffle, which means that the truffle on offer comes from northern Italy. The white truffle is most valuable in the month of November, although its season extends from October to the end of December.
The truffle is white to light brown and weighs 5 - 500 grams. White truffle has an intense smell but a rather mild taste. That`s why the white truffle is more suitable for simply preparing dishes. For example, freshly grated over the morning scrambled eggs or fresh pasta, this truffle is ideal for that.

We at GOURMET VERSAND have a wide range of the best truffles in our range. These truffles come from France, Italy, Spain and even Australia.

fresh white Alba truffle - tuber magnatum pico, La Bilancia

Truffle menu / fresh white truffle planed / winter truffle planed

Carpaccio with truffle salsa