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Fresh Truffles Black – 1st Class Istrian Truffle 

71.00710.00

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Fresh Truffles Black – 1st Class Istrian Truffle 

Tuber Uncinatum is the most widespread edible truffle in Europe. Molecularly it is equal to Aestivum but it prefers shady places and it thus differs in flavour, scent and spore morphology.  The ripening time is between September and January.

Informations:

Country

Croatia

Region

Istra

More about

Fresh Truffles Black – 1st Class Istrian Truffle 

Product description:

Fresh Black Truffles – 1st Class Istrian Truffle

End of season!

Season: from September to January

Origin: Istria

Tuber Uncinatum is the most widespread edible truffle in Europe. Molecularly it is equal to Aestivum but it prefers shady places and it thus differs in flavour, scent and spore morphology.  The ripening time is between September and January.

Colour and inner mass:

The fleshy inner mass (gleba) of a ripe Tuber Uncinatum is firm and dark brown, streaked with many thin white lines which do not change their colour in contact with air. Their skin (peridium) is dark and less rough than the skin of Aestivum. It is pleasant in flavour and scent and tastes better than a summer truffle.

What is a Truffle?

Truffles are a type of edible fungus  that grows underground, most commonly along the roots of trees such as oak, beech, poplar, willow and elm. They look like tubers and are often compared to potatoes because of their appearance.
They mostly grow from the size of a cherry to the size of an apple, but sometimes much larger specimens are found (such as the famous Zigante Millenium, which weighed 1,310 g). Two basic types are the most popular in gastronomy: black and white truffles.

Delivery:

After the hunting and selection, the Truffle is arranged and transported in special cold containers. We delivery your Truffle in a fast and safe shipping.

 

 

Cleaning:

  • The truffle should only be cleaned a few minutes before using it, under coldwater with a small brush.
  • As the truffle’s quite delicate, you don’t want to lose precious chunks of it, so be sure to clean the truffle gently.

 

Serving:

  • To get the most out of them, it’s best served as simply as possible—not cooked, but grated or finely slicedover a warm dish, which brings out its aroma.
  • Ideal with pasta, rice, eggs, raw meat dishes and fish dishes.
  • To appreciate the taste of the truffle at its best it should be consumed as soonas possible (in a few days).

Preserving:

  • Wrap each truffle in paper without removing the ground dirt.
  • Changethe wrapping every day.
  • Storein the fridge  (+2°C/+4°C) in a container which must be kept open to allow the truffle to “breathe”.  The aroma released during the maturation tends to be absorbed by milk, butter, cheese and eggs stored near the truffle.

 

 

 

Truffle Hunting Process

Truffles are picked only when they are ripe. Looking for truffles or the so-called hunt is led by an expert truffle hunter, and the truffles themselves are found by trained dogs with a perfected sense of smell. This used to be done by pigs, but today it is a rarity. Although pigs are very skilled at finding truffles, they often eat whatever they find. As soon as the dog points to the location of a truffle by digging with its paw and receives a reward for good work, the truffle hunter will carefully dig out the fungus and make sure not to damage it. He will then reseal the excavated hole to allow new roots to develop or new truffles to grow. The truffles are then washed, sorted and evaluated, taking into account their smell, size, shape and general impression. During the evaluation, we can also cut into the truffle to see its inside colour. Sorted and cleaned truffles are finally packed for transport.

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