Providing unmistakable exquisiteness for the lovers of haute cuisine, the Black Truffle, or Tuber Melanosporum, is usually harvested in the winter months, from November to March.
This truffle, of great culinary value, stands out for its intense aroma and the exquisiteness of its flavour. It gives a unique flavour to pasta dishes, rice, meats and scrambled eggs.
This gastronomic delight which fascinated kings, chefs and philosophers alike for centuries can now be at your table!
A good serving for any recipe is considered to be 10 grams per person.