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Black autumn truffles have a delicate aroma. Their flavour has warm hints of hazlenut and woodland. The exterior varies in colour from light to dark brown and the outside usually has clearly defined wart-like bumps. Black truffles have a longer shelf life, and keep well for around two weeks after being foraged.
Its aromatic compounds are not heat-labile and therefore the truffle can be fully integrated in culinary preparations. Experts recommend those featuring extra virgin olive oil. With first courses (pasta, etc.) the intensity of its aroma can be heightened by creaming. Black truffles should be amalgamated in the dish and also used to make its presentation exciting. The dish can be decorated with pieces of truffle that has been julienne-cut (i.e. like matchsticks) or cut in extremely thin little slices.
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