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-Tuber Magnatum Pico-

The White Truffle D'Alba is consider the most precious truffle in the world. White Truffles can be of various shapes, from spherical to flat , and have an outside wall (peridot) from milky white to yellow ocher with an internal pulp (gleba) clear furrowed with brown veins. The characteristic and unique scent makes it a dream , the subject of madness and passion of all gourmets. Hard to describe in words the scent that this "nugget" releases: the aromatic range has notes that can remember the garlic, mushroom , honey. There are many species of truffles, but the white truffle recover in the Langhe and Monferrato and a few other Italian areas , is the most valuable species and one that can reach the larger size .

AREAS: Piedmont, Emilia Romagna, Tuscany, Umbria, Marche, Lazio, Abruzzo, Molise

-Tuber Uncinatum Chatin-

It is a similar to Scorzone (Summer Truffle) and still there are conflicting views about membership in the aestivum species: for some it is a distinct species systematically, for others of a different variety, still others argue that the environment allows the maturation more late. Presents a serfdom darker than Tuber aestivum, almost chocolate brown in mature specimens, and a peridium with warts do not striated crosswise. The gathering takes place mainly in cool areas with constant humidity throughout the year; in fact, it can not stand the summer drought and likes exposures mezzaombra and higher elevations. It is mostly found in areas protected from direct sunlight as deep valleys and slopes facing north. Mature in autumn , from October to December, in deciduous forests, mainly on clay soils or rich in humus. It grows on the same places of the summer truffle.

AREAS: Piedmont, Emilia Romagna, Marche, Umbria, Lazio, Abruzzo, Campania, Molise

-Tuber Albidum Pico-

The truffle Bianchetto (Tuber Borchii Vitt), by tradition, is a highly sought after truffle in the areas of Romagna, Marche and Tuscany, but has a commercial value less than the white truffle. It can be confused with the magnatum truffles, because originally comes with the same features: irregular, smooth, off-white, but when it matures it becomes darker. As well as the surface, goes from clear to darker within hours. Basically the characteristic that distinguishes it from the white truffle is the smell, because, if the beginning is soft and pleasant , it later becomes stronger with a garlic-like scent. It grows in deciduous and coniferous trees in calcareous soils . The collection period is from January to March.

AREAS: Emilia Romagna, Tuscany, Umbria, Marche, Lazio, Campania, Molise

-Tuber Melanosporum Vittadini-

The Black Truffle, known as "Nero di Norcia" a small village in the center of Italy is consider the most preciuos black truffle in the world from a economic and culinary point of view. It has a rounded shape, the size of which may vary from those of a hazelnut to those of a large potato; its weight may even exceed one kilogram. its rind : the scientific name of the black truffle is "Tuber melanosporum" meaning "black spores."This truffle is characterized by a rough black bark dotted with small warts, and a black - purple flesh, streaked with thin white veins exposed to the air become reddish, and in cooking tend to black. The prized black truffle stands out for its delicate aroma and pleasant and distinct flavor, almost sweet, which is why it is often called "sweet black truffle."

AREAS: Umbria, Abruzzo, Marche Tuscany and Lazio but in smaller amounts, also in Veneto, Lombardy, Emilia Romagna, Trentino, Piedmont and Liguria


-Tuber Brumale Vittadini-

Less expensive than the black truffle, it is still an excellent dressing for first and second dishes, that manages to spice up with its characteristic taste (also called black strong because of the persistence of taste and olfactory base note, that in some specimens recalls smell of turnip). Especially loved by those who prefer strong flavors. It is included in this species also moscato truffles (Tuber brumale var . Moschatum De Ferry) which is made ​​recognizable by its lingering aroma characterized by olfactory notes of moss and undergrowth, mainly consumed raw in salads to enrich a spicy note.

AREAS: Piedmont, Tuscany, Emilia Romagna, Marche, Umbria, Lazio, Abruzzo, Molise


-Tuber Aestivum Vittadini-

The black summer truffle, scientific name Tuber aestivum Vitt., is also defined scorzone for his round and especially thick coating that allows to distinguish it from the first glance from the Norcia black truffle. The dimensions are often important than other types of truffles, it is not uncommon to come across pieces of 200/300 grams, can indeed reach a diameter of 10 cm. Another feature that makes it easily recognizable is a small cavity on the base, which is more flattened than the rest of the nose. The rind color ranges from very dark brown to deep black, has a globular conformation and small pyramid-shaped warts. Inside it offers a serf whose color changes from white to ocher and brown, depending on the maturity and the territory of origin level. Unlike other types of truffle, it doesn't immediately releases its aroma but needs a few minutes for it to be appreciated for its characteristic scent that has fruity notes and delicate. It can also be collected on the surface, it is not strictly underground and is often found under the beech trees, birch trees or conifers such as pine and fir. Its delicate aroma reminds of porcini mushrooms notes.

AREAS: Piedmont, Emilia Romagna, Marche, Umbria, Lazio, Abruzzo, Campania, Molise


-Tuber Aesentericum Vittadini-

The Ordinary Truffle is also knows as Irpino Truffle or Bagnoli Truffle. It is black and has a very small warts and dense. The Glebe generally is gray brown, yellow-gray or sometimes brown, with white veins. The scent is characteristic reminiscent of the bitumen or carbolic acid. The taste is slightly bitter. Ordinary truffle it really looks like brumale variety but it has a stronger phenol smell.

AREAS: Campania, Basilicata, Puglia


-Tuber Brumale Moschatum-

The truffle Moscato, scientific name Tuber brumale moschatum De Ferry, is characterized by very dark bark similar to that of black winter truffle and glebe ranging from ocher to orange, depending on the maturity period. The inner pulp also has white veins that differentiate it from other types of dark truffles. The aroma is characterized by spicy notes and a pungent odor and particularly similar to the moss and undergrowth. It differs from the tuber brumale for less warty appearance and aroma less tending to nutmeg which characterizes the winter truffle. Despite all its spicy and distinctive aroma when consumed raw, it's a great condiment on first and second courses. It can also be eaten cooked without losing the spicy notes. The intense smell of moss, from which derives the name moschatum, makes it a food very appreciated by those who like strong flavors and details and by the chefs of the restaurants who like to interpret the recipes with personal taste and creative. The collection takes place in soils rich in humus, where the moscato truffle gets all of the nutrients that make it so aromatic and spicy. The tree with which it comes more easily in harmony is the core, which allows an optimal maturation and makes the glebe of the characteristic streaked brown. The cool climate and airy is ideal for its development. Although it considered less valuable than black truffle melanosporum and Magnatum white truffle, it has many admirers who find its spicy taste ideal for preparing traditional recipes with fresh, seasonal ingredients, of which enhances the notes of autumn.

AREAS: Piedmont, Marche, Umbria, Lazio, Abruzzo, Molise

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