TRUFFLES
PRODUCERS OF FLAVOURINGS AND SEMI-FINISHED FOOD PRODUCTS
WHITE TRUFFLE
SUMMER TRUFFLE
A symbiotic and hypogeal fungus that grows underground at depths ranging from a few centimetres to over a metre in clayey soils, often along watercourses where there are beech, hazel, turkey oak, downy oak and poplar trees.
The summer truffle, Latin name Tuber Aestivum Vitt, commonly known as 'Scorzone', is distinguished by a number of characteristics, including a dull yellow/hazelnut interiorior and a warty black peridium, its ripening period, which is summer (hence the name), and an aromatic flavour similar to porcini (ceps). The summer truffle generally grows under turkey oaks, downy oaks, hazelnuts, black and white hornbeams, English oak, beech, black pine or poplars.
Tuber Magnatum Pico
The white truffle, often known as the Alba white truffle, the scientific name of which is Tuber Magnatum Pico, is certainly the most prized variety of truffle, both economically and gastronomically. The husk is unmistakable; white and greyish-yellow with tiny white veins. The surface is smooth and ochre-yellow or olive-yellow in colour. It is usually eaten with tagliolini, butter, risotto and Parmesan cheese, fish or meat that does not have too pronounced a flavour, thinly sliced with the typical "slicatartufo” (truffle slicer). It is also advisable not to combine it with food that has a lot of acidity or too strong a flavour as this risks obscruing the delicate flavour of the white truffle.
Tuber Aestivum Vittadini
Summer Truffle is one of the most widely used ingredients in cooking to add flavour and aroma to all kinds of dishes. Its aromatic flavour with hints of hazelnut and porcini mushrooms (ceps) gives it the perfect taste to bring out the flavour of food. The black summer truffle is the only truffle that can be served either raw, thinly sliced, or cooked with other foods. It can also be used in the preparation of truffle sauces and sausages, to flavour pasta and risotto, and ground to season croutons or to accompany meat and fish, and nutty snacks.
In general, the species of truffle are: Prized white truffle, Tuber Magnatum Pico; Prized black truffle, Tuber Melanosporum Vittad; Muscat truffle, Tuber Brumale Var. Moschatum, De Ferry (much used in parts of France, less used in the rest of Europe); Summer black truffle, Tuber Aestivum Vitt.; Uncinato Truffle, Tuber Uncinatum Chatin (September-December), is the noble
BLACK TRUFFLE
WHITE BORCHII TRUFFLE
While the white truffle is the queen on the table, the prized black truffle, also known as the sweet black truffle is the KING. The prized black truffle, or black truffle of Norcia, Latin name Tuber Melanosporum Vitt, has a black-brownish husk tending to purple or reddish, with thin whitish veins, the contours are well defined, accompanied by two translucent brown bands at the sides, the surface has pyramidal warts and reddish hues. The black truffle grows on trees such as the downy oak and holm oak, but also on black hornbeam and hazelnut. It prefers sedimentary soils, generally well drained, gravelly or stony with limestone. Although it starts to develop in September, it matures in the middle of winter and is harvested from early December through early March.
The bianchetto truffle, also known by the name of Marzuolo, scientific name Tuber Borchii Vittadini, is a species of truffle found throughout the Italian peninsula and often confused with the much more prized white truffle, which it resembles in appearance: the name bianchetto (little white) evokes precisely this resemblance to its famous 'older brother'. Given its widespread distribution throughout the territory, the bianchetto truffle has always been used in traditional cuisine, albeit more subtly and with less emphasis than more prized truffles. Yet its intense aroma and low price make it a much-appreciated condiment. If used wisely, the bianchetto provides unmistakable and delicious flavours in both home and professional cooking.
Tuber Melanosporum Vitt.
Tuber Borchii Vitt.
The bianchetto truffle is, in a way, the exact opposite of the black summer truffle: its intense aroma is distinctly garlicky, and it is skilfully used in the kitchen with flavour combinations that enhance it, such as on eggs or cheeses, in risottos, in certain types of soups and, in general, as the main ingredient in simple first courses. The black summer truffle, on the other hand, has a much more delicate and versatile flavour that also appeals to those who do not like the intense flavour of truffles.
version of the summer truffle; Black winter truffle, Tuber Brumale Vitt.; Bianchetto or Marzolino truffle, Tuber borchii Vittad. = Tuber albidum Pico, Smooth black truffle, Tuber Macrosporum Vitt.; Ordinary black truffle or Bagnoli truffle, Tuber Mesentericum Vitt.
NEW FLAVOURS SRL
Via dell’Artigianato 7 • Zona Ind.le Gioiello 06010 Monte Santa Maria Tiberina (PG) ITALY Tel. +39.075.85.78.295 info@new-flavours.com www.new-flavours.com