How to preserve the truffle
The truffle can be kept for about 7 to 10 days in the refrigerator,
in an airtight box or bag (tupperware type) so that the smell does not
permeate other foods, it must be individually wrapped in absorbent paper
and changed every day in order to avoid humidity.
Before consuming it, clean it with a small brush and a little cold water.
Consume it as quickly as possible to fully enjoy its flavor.
The truffle of Bagnoli is harvested in the months from October to March, in limestone, clay, soil forests rich in Oaks, charms, Hazel, pushing in mountainous area of 800 to 1500 meters.
At harvest, to maturity, it releases very powerful aromas of bitter almond or apricot almond. They resist cooking very well, she perfumes the tureens, sauce funds. Its use requires a good mix
In the kitchen:
The truffle can be enjoyed raw, thinly or grated, on various dishes.
(Tuber Mesentericum vitt.)
Origin and reputation:
Bagnoli villages is a small village in the province of Avellino in the Campania region in Italy (East of Naples). It is located on the mountains Piacentini.
Nowadays, Bagnoli it is known through his “Laceno” Lake, which is located on annex part, on top (1’050 Mr.) mountains, whence the production of the black truffle of Bagnoli and the chestnut of Montella.
Each year, at the end of October, about 200,000 people move in this village of 3,500 inhabitants, to participate in the famous
“Sagra della Castagna e del Tartufo Nero di Bagnoli”
(Feast of the chestnut and the black truffle of Bagnoli”
where everyone can wander through the alleys to taste and buy the present various specialties on a hundred stands, including the fresh truffle, well of course.
The white truffle grows spontaneously in the South of Piedmont. Alga, common in Piedmont which gives the truffle a denomination of origin. Other project Italian regions are the areas of the high Umbria and the province of Pesaro and Urbino.
It is harvested generally from September to December.
(Tuber Magnatum Pico)
White, marbled appearance, she takes along a color reddish spots on gray background. Her scent makes it unique in its kind, because it is pleasantly aromatic.
The black truffle or truffle of Perigord, found only in the calcareous soils to a depth of 1 to 15 cm at the base of so-called “truffle” trees (Oaks, hazelnut trees, lime trees, charms…). We found mainly in France, Vaucluse, in the South of the Drôme, in batch and in general in the southeast of France, but also the Morocco, Spain, Italy, Croatia and Slovenia.
Period of maturity from mid-November to the end of March. Mature mid-January to late March.
(Tuber Melanosporum vitt.)
The black truffle of Perigord has an incomparable smell of undergrowth, Earth and humus, sublimated of roasted nuts. His taste is finely peppered and reminds the already cited smells.
Period of maturity from September to January.
(Tuber Uncinatum vitt.)
Its scent is very refined. In the mouth, its taste is pleasant and approximates that of hazelnut.
The truffle, also called “Scorzone” thin and light undergrowth smell and light taste of mushroom forest.
Is harvested generally from May to October.
(Tuber Aestivum vitt.)
nuts and mushroom aroma