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truffles |
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TYPES OF TRUFFLES
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TWINTER BLACK TRUFFLE
(Tuber Melanosporum; Tuber Brumale Vitt; Extra Melanosporum;
tuber aestium vitt; also asian tuber indicum ): Also
known by the names of “Périgord Truffle”
or “The Black Diamond of Provence”. It is harvested
mainly in Italy, Spain, and France, where it grows under the
shade of oaks, hazelnut, chestnut elm and poplar trees, typically
from November to March, peaking in January and February. Contrary
to popular misconceptions, no country’s truffle is superior
to the other. Weather disparities between the different regions
may produce a bigger crop in one country one year, but a smaller
one the next. Fresh black truffles are by far the most highly
sought-after variety of this mushroom, although they fetch
extraordinarily high prices. The winter black truffle is actually
more of grayish-brownish black on the outside, with white
spidery veins on the inside that indicate maturity (the summer
variety will be of a more brownish color, but are the same
size). It weights typically between 2-3oz.
The Winter Black Truffle is highly sought after for its earthy,
subtle aroma, and a taste once described as mixture of “chocolate
and earth”.
WINTER WHITE TRUFFLE (tuber magnatum
pico): This truffle is often called a “Piedmont
Truffle” or the “White Truffle from Alba”
or “Italian White Truffle”, which indicates where
the truffle originates, not the species of fungi. The only
difference between summer and winter white truffles is that
one is harvested in the summer and the other in the winter.
It’s pretty much straightforward. This truffle is celebrated
for its garlicky flavor, reminiscent of shallots, and also
an intense earthy and musky aroma. Fresh white truffles are
not a pure white, but more of a yellowish color, with a smooth
exterior. Although many people it an “Italian”
truffle, because it is mainly found in Northern and Central
Italy, especially Piedmont, Tuscany and Marches, you can also
find white truffles in Croatia, as well as other parts of
Europe.
The main disadvantage of Winter White truffles (or any
white truffle for that matter) is that although their
aroma is intense, it tends to fade pretty quickly, as opposed
to black truffles, which are more subtle, but have a longer
longevity. Truffles have gas trapped inside of them, which
they release as they are cut or shaved open. Since white truffles
have more of this gas, they release more gas, thus are more
aromatic. So although intense at the beginning, the gas evaporates
and dissipates when the truffle is cooked. Yet this is exactly
why white truffles make a magnificent first impression, and
why they are primarily used uncooked, mainly shaved or sliced
over already prepared dishes, so that their aroma will waft
and envelop the dish.
SUMMER BLACK TRUFFLE (Tuber Aestivum):
Also known as the Truffe de la St. Jean. Although not held
in such high regards as the winter variety, summer black truffles
are still a delicious and versatile ingredient. Depending
on weather variations, the season for this truffle goes from
May to the end of August. They grow among oak, hazelnut, chestnut,
elm and poplar trees, like the Winter variety. From the outside,
it looks pretty much like the Winter Black truffle, with a
knobby, roundish shape and dark brown skin. The flesh or interior
of the truffle is yellowish-grey, with spidery white veins
webbing around. Towards the end of the summer, the flesh turns
a darker brown. The summer black truffle is not as spectacularly
fragrant and aromatic as the white truffle, but it does have
a very nice perfume, much more subtle, but still quite lovely.
They are better utilized by being cooked, to bring out the
most of that subtly earthy chocolaty flavor as possible.
SUMMER WHITE TRUFFLE (tuber magnatum
pico, tuber borchii): Also known as the Marzuili truffle.
This would probably be your best bet when going for summer
truffles. Although not as highly aromatic as the Winter White
truffle, the Summer White still has most of that pungency
characteristic of white truffles. It is found in the same
regions of Italy as the winter variety, primarily Piedmont,
Tuscany and Marches in Italy, and is the exactly same variety
of mushroom, only harvested during the summer instead of the
winter (black truffles, on the other hand, are a different
species altogether in the winter and in the summer). They
are much more affordable than the winter variety, so it allows
for more experimentation and more quantity. The flavor is
sweet and with hints of garlic, with a musky fragrance. It
tends to look the same as Winter White truffles, with the
interior going from a smooth yellow color to a dark brown
with white veins as the season progresses. As with other white
truffles, they are best used sliced or shaved over already
cooked dishes, to maximize the aroma of the truffles. |
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Truffle & Mushroom Sauce
Dark, flavorful and decadent blend of Italian mushrooms and black truffles.
Salsa Tartufata- $62.00
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