Black truffle is one of the most valued and exclusive ingredients in gourmet cuisine. This culinary delicacy grows wild in oak forests located between 500 and 1,000 meters high. It is harvested in winter, from December to March. The time interval depends on the climatic conditions prior to the harvesting period.

Black truffle is round in shape and has a firm and granulated texture. It is known as black truffle because it is the color that most closely resembles its optimal ripeness. During its growth, it becomes red and dark brown before finally turning into a blackish brown.

The flesh of the black truffle is firm and black with violet touches. It has fine veins that form a labyrinth and have a white color that turns reddish when they open.

Its aroma is unique, very penetrating and intense, which is why it has become one of the favorite choices of chefs and gourmets around the world. It can be used in both sweet and savory dishes, and is especially popular in the preparation of pasta, rice, meat, and eggs dishes.

The best way to enjoy the intense flavor of truffle is to use it in small quantities in hot dishes, such as pasta and risottos. It can also be finely grated over salads.

Truffles can be prepared in many ways, including grilling, with eggs, thinly sliced in salads, in addition to its most universal use, to flavor meats, carpaccio, pâtés, and sauces.