DESCRIPTION
Often confused with the fine black winter truffle, the brumale truffle is coloured on the surface with dark, brownish hues surmounted by large warty areas. The gleba, on the other hand, is smoky-grey or brownish-grey in tone and has sparse, well-defined veins. The characteristic features of the brumale truffle are its intense aroma and flavour with notes of hazelnut, almond and/or nutmeg.

HARVESTING PERIOD
From January to March

HARVESTING AREA
Piedmont, Tuscany, Emilia Romagna, Marche, Umbria, Lazio, Abruzzo, Molise, Basilicata

SYMBIONT SHRUBS
Downy oak, holm oak, hazel, hornbeam, rockrose, black pine

PRESERVATION METHOD
The brumale fresh truffle should be stored in the fridge, wrapped in an absorbent or porous paper, which will be changed often to prevent it get wet, creating molds. The product can also be closed in a glass container, always in the fridge. The brumale fresh truffle will keep for around ten days.