Tuber Melanosporum Vittadinis (Precious Black Truffle)
The peridium (outer rind) has a slightly black warty surface. The gleba (interior) has a brown-black color and is crossed by a network of whitish veins. From December 1st to March 15th
Tuber Uncinatum (Uncinato Truffle)
The peridium has a black warty surface. The dark hazelnut gleba has numerous clear branched veins. From October 1st to December 31st
Tuber Aestivum (Summer Truffle or Scorzone)
The peridium is black with a surface characterized by large protruding warts, characteristics of this variety. The gleba is hazelnut with whitish veins. From 23 May to 31 August
The aromas of "real" black truffles are never the same.
The variability depends on the type of truffle, the sun, the rains and the temperatures during the ripening period, the characteristics of the land in which it was "cavato", exposure to the sun and trees nearby.
Quality black truffles can have different aromatic intensities, this is proof of their absolute naturalness
Truffle aroma does not mean presence of truffles.
The non-expert consumer is often deceived by products coming from chemical synthesis, which emanate very strong "smells".
Today these chemical flavoring, very common in restaurants and in many food products all over the world, tend to build in consumers an idea of aromas and flavors of black truffles different from real ones. The Academy defends and promotes only the true black truffle.
How naturally the aroma of the black truffle is amplified
The extra-virgin olive oil preserves and enhances the authentic aromas of the truffle.
The "black" to best express its potential must be grated, immersed in extra virgin olive oil and then heated. The aromatic molecules of the truffle naturally tend to dissolve in the oil instead of dispersing.