Black truffle

tuber melanosporum

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A bewitching perfume, heady, humus like, a spicy taste.

Winter Black Truffle, also well known under the name of Périgord Truffle (botanical appellation what doesn’t guarantee its origin), Tricastin black truffle, from Norcia (Italy), dark diamond, rabasse, melano for close friends.

This truffle is sunken in different European countries : in France, the South-East is the most important producing region; in Vaucluse, the biggest market place is Richerenches; Tricastin in Drôme-Provence, in Gard, Var, PACA... In the South-West, Lot and Quercy. Also in Italy, the black truffle from Norcia, Ascoli, or Spoleto (Umbria). In Spain, Aragon province, Catalona..

Rounded form or irregular, it has a strong influence by the land characteristics, a smooth or rough peridium, like small pyramids, its pulp (gleba) is first white, then greyish and finally brown-violet, to dark purple when ripeness is starting, with some very thin white lines, that at the end of ripeness are mixed together with the gleba.

Scrubbed, washed.

To be considered cultivated or wild truffles. An uneven truffle doesn’t mean it is a bad quality, on the contrary, its fragrance is sometimes much more intense. Some truffles can show a cut; this is for sure from a penknife (a very small cut is made on the truffle to check its sort and ripeness).

Harvesting period is from mid-November till March.