Fresh Autumn Black Truffle (TuberUncinatum Chatin Vitt), also known as the burgundy truffle is quite similar to the summer truffle. It has a black skin but the flesh is darker going from a light to a darker brown and a more pronounced hazelnut flavour.

Autumn Truffle are wonderful when used in pasta and rice dishes, or to complement meat dishes. This truffle has a more intense aroma compared to the Summer Truffle, one of the reasons because it fetches slightly higher prices on the market than the Scorzone.

Odour: of medium intensity, stronger than Tuber Aestivum odour, different, sometimes phenolic and unpleasant when very ripe.

Taste: of medium intensity, stronger than Tuber Aestivum taste, nutty.

Country: Italy

Cooking Tips: Suitable for starters and appetizers, pasta, meat and fish dishes, eggs, toasted bread, beef carpaccio and dried fruit.