A little about Umbria - Truffles

Truffles (Tartufi) are a species of fungus that grow underground. These little treasures which are revered throughout the region and beyond. Umbria accounts for 80% of Italy’s production. They are found in several forms:

The Black Truffle: the most prevalent variety, which matures from November to March and is commonly associated with the town of Norcia. The skin is dark or pure black whilst the flesh is usually of a black/violet colour and its size can vary from that of a walnut to that of an orange.

Black truffles should be warmed slightly prior to serving and are excellent with pasta or as an hors d’oeuvre. Additionally, their fragrance gives a wonderful boost to sauces, terrines and when used as a garnish.

The White Truffle: this most rare and sought after of all truffles reaches maturity from October to December. It has a very distinctive and intense perfume and it is best served raw without any need for sauces or condiments. Its size varies in the same way as the black truffle and the colour of the flesh ranges from hazel to dark brown. The white truffle is traditionally used with salads, raw meats, buttered eggs, fondues and fresh tagliatelle.

The ‘Scorzone’ (the summer truffle): is mainly available during the milder and warmer months of the year and is regarded as a ‘minor’ truffle because of its abundance and, unlike the white and black varieties, is best consumed after processing. The Scorzone is best used for truffle-related products such as oils, pasta, butter, creams, pâté, cheeses and liqueurs.