Black winter truffle, tuber melanosporum, is a luxurious garnish. The truffle has a crusty black skin and is dark in colour on the inside with white veins. Shave thinly to create a stunning, delicate finishing touch with hints of earthy, dried fruit and cocoa flavours.
Black winter truffle is best paired with simple dishes. The French adore black winter truffle shaved over scrambled eggs, paired with foie gras, or slivered over a celeriac soup. Most important of all - the black winter truffle should not be cooked. Its aromas are far more potent when shaved, slivered or sliced over dishes at the last minute.
The truffles are cooked in water and then sterilised to help preserve them on their journey from Italy. Part of the truffle flavour is on the water (truffle juice) you can find on each whole truffle product - use a few drops on the dishes you want to serve with truffles. For a stronger truffle flavour, use shavings of black winter truffle with truffle oil.
This whole black winter truffle is foraged in Acqualagna, the home of Italy's truffle market, by Marini & Azzolini who have been collecting and producing truffle products for over 50 years.
Ingredients: Black truffle (tuber melanosporum), water, salt. May contain traces of gluten, milk, celery, anchovies, nuts.
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