Know Your Tuber
Italian White Truffle (Tuber Magnatum)
Available mid-November through mid-January, these truffles are harvested in northern and eastern Italy. White truffles are warm beige in color and have a smooth exterior. They have an intense, musky aroma of garlic and earth. White truffles should be shaved last minute over your meal, right under your nose. They are best paired with starch and fat, like fresh egg pasta with sweet butter or grilled bread drizzled with a new harvest extra virgin olive oil.
Fall Black Truffle (Tuber Uncinatum)
Available early November through mid-December, Fall Black truffles are brought from northern Italy and southern France. Their exterior is dark brown to black with a nubby texture. The interior is light brown with broad vein detailing. The aroma, often described as half the intensity of the Winter Black truffle, is delicate and slightly musty. Fall Black truffles benefit from the heat of cooking, which increases their aroma and flavor. Layer slices of black truffle between the meat and skin of a chicken or duck.
Winter Black Truffle (Tuber Melanosporum)
Available mid-December through mid-February, these truffles are found primarily in the Périgord region of France. They are dark brown to black with a fine hatched texture, similar to a dog’s nose. The interior is dark brown with fine white
vein detailing. Much earthier than white truffles, the aroma and flavor of this variety is enhanced with heat. Bake into a winter vegetable gratin.