Fresh Bagnoli Truffle Mesentericum

The Bagnoli truffle, similar to T. aestivum, is renowned for its strong phenol flavour. Its dark, warty exterior hides a consistent, whitish flesh. Growing in symbiosis with a variety of trees, including oak, beech, birch and hazel, this truffle can be found during the autumn and winter months. Those who appreciate the unique flavour and aroma of truffles may enjoy the slightly bitter taste. When thinly sliced and added to a warm dish, such as an Egg Benedict, it can bring pleasure to even the most demanding connoisseurs.

From October to March, the Tartufo di Bagnoli or Tuber mesentericum vitt truffle is harvested from limestone and clay soil forests featuring oaks, hornbeam, beech, maple, and hazel trees. Its aroma is quite unpleasant, reminiscent of bitter almonds.

First Class fresh black Bagnoli Truffle Tuber Mesentericum, include truffles with regular shape, weight between 15g and 200 grams / above 3cm in diameter/, can have broken, cut and scratch truffles maximum 30%

2nd Class fresh black Bagnoli Truffle Tuber Mesentericum, include truffles with regular shape, weight between 5g and 15 grams / 1-3cm in diameter/, can have broken, cut and scratch truffles maximum 30%

Other names: Tuber Mesentericum, Bagnoli black truffles

Season: October-January

Storage: refrigerator at 35°F

Shelf life with optimal storage 5-8 days