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White truffle
The flavour of White truffle is pervasive but pleasant with a garlic sensation and it can be completely savoured if consumed raw, finely sliced with the truffle slicer to complete the dish. Therefore it is advisable not to serve it with elaborate dishes, aromatic herbs or cheese with herbs.
The flavour of White truffle is pervasive but pleasant with a garlic sensation and it can be completely savoured if consumed raw, finely sliced with the truffle slicer to complete the dish. Therefore it is advisable not to serve it with elaborate dishes, aromatic herbs or cheese with herbs.
Black winter truffle
Differently from White truffle, the Black winter truffle doesn’t suffer the cooking, on the contrary, its characteristic flavour is mostly appreciated when the truffle is slightly heated. Very versatile it can be used also minced with artichoke and olive spreads, from appetizers to second courses.
Black summer truffle
The Black summer truffle has a pleasant and subtle perfume, and it is very supple in the kitchen: it can be used minced to dress croutons, on first courses with a pasta base or to be served with meat.
Bianchetto truffle
In Romagna and Marche, where an ancient tradition is still alive, the Bianchetto truffle is very used raw and it appears in the best restaurants menus. However, its optimal use is as spread, in butter or in the mixture of tortellini or ravioli filled pasta.
Tartufo Nero Uncinatum
The Uncinatum is commonly used finely sliced with the appropriate truffle slicer or minced to be served with first and second courses of the Italian tradition.