Black Truffle (Tuber Melanosporum)

The black truffle (Tuber melanosporum) – also named Périgord truffle after the Périgord region in France – is mainly found in the woods on the border of France and Switzerland. This truffle has a very unique and intoxicating aroma, which is indescribable and grows with oak and hazelnut trees. The black truffle’s only competitor is the white truffle. Black truffles have a harvesting season from November to March and have a wrinkly skin and range in size similar to the white truffles. The markets are busiest in January when the black truffles reach their highest perfume. Black truffles can withstand the stress of cooking but should only cooked quickly as heat can be a real enemy to the black truffle. They are often found incorporated into omelets or a spread for salads, crostini or bruschetta. They can also be sliced raw and served with carpaccio.