Fresh black musky truffles Brumale

The Brumale truffle (Tuber brumale Vitt.), also known as the black musky truffle, which is inferior to the Tuber Melanosporum Vitt, is harvested from November to mid-March. It has a dark, almost black skin and small, flat or globular warts. It can range from 1 to 10 centimetres in diameter and has pale, marbled flesh with white and grey veins.

Skilled truffle foragers are aware that the perfect habitat for the Brumale truffle is wide deciduous forests or regions that are especially endowed with oak trees, from which the truffle obtains sustenance and develops its amazing aroma and colour. It is usually located between 2 and 35 cm below the ground, thus necessitating the use of specialised truffle hunting canines, who detect its strong and distinct smell. It favours soil with a high chalk content yet it can also be encountered in other soils and at lower heights than those required for substantial forest growth.

First Class fresh black winter truffles, Tuber Brumale vitt.,  includes truffles weighing more than 10 to 200 grams, diameter above 2cm, without cuts and scratches

2nd Class fresh black winter truffles, Tuber Brumale vitt., includes  truffle weighing between 7 to 100 grams, diameter above 1.5cm,  there may cuts and scratches

Other names: European Winter Truffle, Muscato tartufo, Tuber Brumale

Season: December-April

Storage: refrigerator at + 2 degrees

Shelf life with optimal storage 10-14 days

Taste the Luxury of Fresh Black Winter Truffles with Our Delicious Pasta!

Ingredients:

- 12 ounces of your favorite pasta 
- 2 tablespoons of butter 
- 2 cloves of garlic, minced 
- 1/2 cup of dry white wine 
- 2 tablespoons of fresh parsley, chopped 
- 1/2 cup of heavy cream 
- 1/4 cup of grated Parmesan cheese 
- 1 teaspoon of fresh thyme, minced 
- 1/2 teaspoon of freshly ground black pepper 
- 1/4 teaspoon of sea salt 
- 2 tablespoons of olive oil 
- 2 tablespoons of chopped fresh black winter truffles Brumale 

Instructions:

1. Bring a large pot of salted water to a boil, then add the pasta and cook according to the package directions.
2. Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the garlic and sauté for about 2 minutes.
3. Add the white wine and simmer for about 2 minutes.
4. Add the cream and Parmesan cheese, stirring until the cheese has melted and the mixture has thickened.
5. Stir in the thyme, black pepper, and sea salt.
6. Add the cooked pasta to the skillet and stir in the truffles.
7. Serve the pasta with fresh parsley sprinkled on top. Enjoy!