Prized Black Truffle

The Black Truffle , also known as the Périgord Truffle , is one of the most refined and prized truffles in the world. Its rind is dark and deep, with pronounced pyramidal warts, while the flesh varies from light gray to purplish black with well-defined white veins. Its aroma is complex, earthy, and persistent, with notes reminiscent of cocoa, undergrowth, and damp earth, while the flavor is rich and harmonious.

It is harvested between December and March, under oak, hazelnut, and beech trees, in calcareous and slightly alkaline soil. In the kitchen, it is ideal sliced ​​or grated raw over pasta, risotto, eggs, or meat, or to flavor butter and oil. When stored properly, it retains its full aroma, lending elegance and refinement to every dish.