Also called “Scorzone winter” being very similar both in appearance and flavor to the Summer Truffle. Its slightly marked scent recalls the scent of the earth where it is harvested: mainly clayey and humus-rich soils in cool and humid mountainous areas. It has a black warty peridium and a chocolate-colored pulp with white veins.
Collection period: from the October 1 to the December 31.
Use: excellent raw or slightly warmed on any grated or thin slices. It can therefore be used depending on the preparation of the dishes at the beginning, during or at the end of cooking.