Winter Black Truffle

Harvesting period: from November to March

Also known as the truffle of Norcia, Spoleto, or "truffe de Perigord" for the French. After the white truffle, it is considered the most valuable commercially and is one of the stars of international cuisine. It has a black outer skin, and the inside is dark with white veins.

Usage suggestions: perfect for appetizers, first courses, meat or fish dishes, and eggs.