With an unmistakable and delicate taste, the black truffle is exceptional if it is slightly cooked to enhance appetizers and main courses.
The black truffle ripens in the winter season and is well known all over the world, but present only in Italy, France and Spain and to a lesser extent in Bulgaria, Portugal and Croatia. The Italian regions richest in black truffles are Umbria, Toscana, Abruzzo, Marche and Lazio.
It has a black-brown peridium with small pyramidal warts and a black-brown gleba tending to a purplish or reddish color and has dense whitish veins that turn red if the truffle is cooked or exposed in the open air.
