Black winter truffles, also known as Périgord truffles. truffle is normally round, and slightly bumpy. The flesh is noir/violet at maturity, with fine veins that are well marked and divided. White when cut open, the flesh turns red on contact with air. It grows in hilly areas in symbiosis with hazelnut and oak trees. The harvesting time is from December to March, the best quality is harvested in February. To the nose the perfume is of a dry mushroom, humus, and wet forests. In the mouth the truffle is crunchy and soft simultaneously; at first spicy with a slight taste of black radish, then a hint of hazelnut, with a finish of wooded forest floor, sometimes earth when tasting the skin.
If stored at room temperature, the aromatic compounds dissipate, while storage at around the freezing point (0 °C) leads to an increased synthesis of these compounds.
Variable, from the size of a hazelnut to that of an orange, rarely bigger.
Black-purplish in mature specimens, with white and smooth veins, which tend to become reddish in the air and disappear while cooking.
Warty, formed by small and not very prominent warts, of black color.
In the period of its formation is an imperceptible point in white, then turns gray-brownish and during maturation violet black matte.
Aromatic, delicate pleasant.
Exquisite, a sweet scent and a tasty flavor, which are a good fit for cooking and garnish for meat as second plate.
From November to March.
Calcareous-gravelly, permeable develops to a depth of 5-10 and 25-30 cm.
Preferably facing south and west under isolated trees or in sparse forests to allow the lighting, ventilation and heating from the sun.
Oak and hazel.
Italy, especially in Umbria, Marche, Abruzzo and Piedmont.
Slovenia, the Istrian region.
France, in the Périgord, where it is well known and is great space in the kitchen; in Italy and Slovenia it is less used.
How to recognize it: by the small and not very prominent warts of the peridium, by the dark color with purple hues of the glebe and the sweet scent.