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White TRUFFLE ● Black TRUFFLE | ALBATARTUFI

White TRUFFLE ● Black TRUFFLE | ALBATARTUFI

White TRUFFLE - Tartufo Bianco d'Alba

Also known as white truffle of Alba or of Piedmont because it grows in abundance especially in this region, but it is also found in other areas of central Italy and the south of France with different quality characteristics for each range. Alba takes it name, but in Piedmont is present throughout the Monferrato, Langhe and Roero and in part of the Turin hills. It has a globular shape with many depressions on the rind that make it irregular. The outer surface is smooth and slightly velvety. The color varies from pale to dark cream to greenish. The flesh or gleba is unmistakable and is white or greyish yellow with thin white veins. Its pleasantly aromatic scent but different dall'agliaceo other truffles makes it unique. He lives in symbiosis with oaks, limes, poplars and willows and seldom found in conjunction with other truffles. The white truffle, for the birth and development needs special land with equally particular climatic conditions: The soil should be soft and humid for much of the year, must be rich in calcium and a good circulation of air. E 'therefore understandable that not all soils by such bodies and it is these environmental factors make the white truffle a rare and coveted fruit.

 

Black TRUFFLE - Black Truffle Fine and Black Summer Truffle

Black Truffle Fine - Its specific flavor and its aromatic scent make it highly appreciated in the kitchen and especially in the French cuisine where it is known, "Truffe du Perigord" is the truffle most used and must be admitted, with a versatile use of extraordinary use can be used both cooked and raw, although short-cooking is the most common use of this product. It is particularly present in central-northern Italy. It can be collected at an altitude ranging from 70 to 700 meters above sea level. It is associated with several tree species including the roverella (Quercus pubescens), followed by the black hare (Ostrya carpinifolia), the lime (Tilia cordata), the leccio (Quercus ilex) and the kernel (Corilus avellana). It is collected from December to March. The picked truffles have dimensions ranging from those of a corn bean to those of a large orange, some even weighing 400-500 grams. The peridium or peel is black sometimes ferruginous, with minute, regular warts, depressed to the base. Maturation of the pulp or glaze is black-purple with finite and reddish mycelium veins. The axes are roundish with 3-6 spores. It grows in light, well-cracked, dry, sandy or sandy soil with a good amount of limestone and ph generally equal to or greater than 8.

 

Black Summer Truffle - Globular, sometimes lobed, with brown-black peridium wart adpressed sunken apex and canicolate longitudinally. The Glebe soda and pulpy it is fully ripe light brown color, furrowed brown with thin, light, intensely branched veins. Spores are herringbone. It is harvested throughout the summer, reaching the highest maturity in the months from mid-June to September. It is growing under oaks, hazels, poplars, willows and other varieties depending on the regions of origin. And 'common in Italy, Spain and southern France, but is gathered and appreciated especially in France. It is eaten sliced ??raw on dishes with truffle slicer. It can also be chopped with a knife resulting in a wrought coarse that will be added to dressings and sauces or as a filling main courses.

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