DESCRIPTION
The fine Black Winter Truffle is sweet, agreeable and versatile. The dark, black to brown flesh, which can also have purplish highlights if the truffle is well ripe, has dense white streaks and presents a warty or smooth interior, depending on the growing area.

HARVESTING PERIOD
From mid-November to mid-March

HARVESTING AREA
Umbria, Abruzzo, Marche, Tuscany, Lazio, Veneto, Lombardy, Emilia Romagna, Trentino, Piedmont and Liguria

SYMBIONT SHRUBS
Downy oak, holm oak, hornbeam, rockrose, turkey oak, hazelnut

PRESERVATION METHOD
The fresh fine black winter truffle must be kept in the warmest part of the fridge, wrapped individually in paper towels, ensuring that it remains always dry. The fresh truffle can also be wrapped in absorbent paper and closed in a glass container, always in the fridge. This method allows the preservation of the fine black winter truffles for about fifteen days.