The most famous Black Truffle also known as Norcia Black Truffle or French Périgord Truffle. Its scent and its sweetish taste distinguish it from other Black Truffles. It has a rough black Peridium (Scorza) and a pulp with white veins.
Collection period: from December 1 to 15 March.
Use: preferably raw and grated directly on the dishes. A valuable decoration on vol-au-vent and bruschetta that gives a special taste. Perfect combination with spaghetti with pepper. Lovable with the best cuts of meat to enhance its flavor.