Appearance

The Summer Truffle tends to have a round shape and a brown brownish dark color in the outside, while its inside is homogeneously dark yellow/brown matter, lighter then the Winter Truffle. The peridium (rind) is rough and warty, for that reason it is called also Scorzone (“rough peel”).

Unlike other truffles, the black summer truffle has a high average size and it is possible finding specimens of a pound of weight.

Where it Grows

The Summer Truffle grows in clay soils, in the presence of deciduous forests but often also in the pine forests.

Cooking

• The Summer Truffle has an aromatic, a bit nutty aroma, and a definite taste.
• Compared to other truffles, its lower cost make it an ideal ingredient for every day cooking, where will bring perfume and panache. It is also a quite resistant truffle and tend to keep well.
• The fresh Scorzone is enhanced by cooking and preparations with oil, butter and cheese. Therefore it can be used to prepare dishes such as sauces, croutons baked with cheese, noodles or butter pasta and risotto.
• It can also be used raw, as on the classic scrambled eggs, but in these cases many prefer to remove the rind and use it on cooked preparations on which sprinkle a generous helping of truffle.

L'articolo Fresh black Summer Truffle proviene da Fortunati Antonio Tartufi e Funghi.

Characterized by a very jagged external rind, with large pyramidal warts, to which it owes the popular name of “Scorzone“, the Black Summer Truffle, collected in the period between the last Sunday of May and 31 August, among all truffles is one of the most versatile, able to withstand cooking quite well.

The Scorzone, thanks to its pleasant and delicate aroma, almost fungal, and its strong but not excessive flavor, which makes it perfect for the preparation of tasty sauces, is also appreciated by those who do not like too intense flavors.

The composition of this completely natural truffle sauce, made without the use of raw materials of animal origin (charcoal is used as a coloring agent) makes it ideal for vegan customers, and for all those who love the simple flavors of the past.

Tips for the kitchen

The vegan truffle sauce lends itself to many different types of preparations:

• Perfect to spread on toasted bread, canapés and croutons, for a delicious appetizer or a delicious aperitif, perhaps accompanied by a glass of Brunello di Montalcino.
• Ideal as a condiment for important first courses such as tagliatelle or homemade fettuccine: just add a bit of cooking water to the sauce to make them reach the right degree of creaminess, and add a drizzle of raw extra virgin olive oil to the pasta after having served it, for a perfect result.
• Added to the mixture of meatballs or soy burgers, the vegan truffle sauce will give these dishes an extra boost of taste. Try it with a side of cannellini beans (flavored with a teaspoon of sauce), and you will be conquered!

Storage

The vegan truffle sauce does not contain preservatives: once the jar has been opened, the sauce should be consumed as soon as possible: it is recommended to close the jar well and keep it in the refrigerator for a maximum of 3 days.

Ingredients

Summer Truffle in pieces (Tuber Aestivum Vitt.) 8%, cultivated mushrooms (agaricus bisporus), extra virgin olive oil, water, salt, corn starch, natural flavors, charcoal, dehydrated parsley, dehydrated garlic, chilli.

L'articolo Vegan truffle sauce proviene da Fortunati Antonio Tartufi e Funghi.

For best use add the right amount of olive oil and heat in a pan for a few minutes.

Ingredients

Porcini mushrooms (Boletus edulis et rel gr.) 40%, mushrooms (Agaricus bisporus) 40%, Bianchetto white truffles (Tuber albidum Pico) 8%, white truffles (Tuber magnatum Pico) 3%, cream, spices, flavoring.

L'articolo Porcini Mushrooms and White Truffle Cream proviene da Fortunati Antonio Tartufi e Funghi.


Our White Truffle Flavoured Dressing is made with 100% extra virgin olive oil and contains no colouring agents, preservatives or gluten.

The high quality of the ingredients and the simple elegance of the packaging make the White Truffle Flavoured Dressing a fine gift idea.

Selecting the best truffles we, at Tartufi e Funghi Fortunati Antonio, guarantee our customers high-quality products collected, selected and prepared by us.

How to use it

Just a teaspoon per person of our White Truffle seasoning is enough to make your dishes delicious and fragrant.

Use the dressing directly on the prepared food, already served and preferably hot, this will ensure that it brings out the most of its features.

To better appreciate the organoleptic properties, it is advisable to consume the seasoning within 18 months, keeping it in a cool place, away from direct light and heat.

Ingredients

98% extra virgin olive oil, herbs.

L'articolo White Truffle Seasoning proviene da Fortunati Antonio Tartufi e Funghi.

Appearance and size

The White Truffles available for sale can weigh between 8 and 20 grams. They present a rounded appearance and many bumps and depressions on the rind, making them velvety to the touch. The colour of the truffle you will receive may vary from pale ochre to dark ivory with greenish nuances. The inside (gleba) is yellowish with thin white veins: colours typical of the best white truffles.

Origin of the fresh white truffles for sale

Our Fresh White Truffle is not cultivated in a truffle farm. An excellent product collected in the  best producing regions. They are white truffles collected in oak, linden, poplar and willow forests, known for their soft and moist soil, rich in nutrients like calcium and mineral salts.

Cooking fresh white truffles: our tips

• Considered a connoisseur’s delicacy, the fresh white truffle gives fragrance, aroma and prestige to a wide variety of dishes. The scent of the White Truffle is unmistakable and intense, slightly cheesy, with traces of the smell of the earth and the barks of shrubs with which it lives in symbiosis. The taste is strong and slightly spicy and can emulate that of aged cheese. The aroma is so intense, that you don’t need large amounts of White Truffles to embellish a dish, just 10-15 grams per person.
• Its strong personality makes it perfect to give flavour and character to delicately flavoured dishes such as tagliatelle with butter and white truffles or fresh meat carpaccio. It is also popular with eggs and butter or cheese dishes, like fondue.
• You should consume Fresh White Truffles raw, cut in thin slices with a special truffle slicer or on a steaming plate, since the moderate heat does not modify the aroma. The slices should not be mixed with the other ingredients but placed on top of the dish, in order to enhance their aesthetic appearance and value.

L'articolo Fresh White Truffle proviene da Fortunati Antonio Tartufi e Funghi.

Its intense, aromatic and fruity odour and balanced flavour make it a favourite amongst many connoisseurs and have earned it its nickname: “sweet black truffle”.

It should be noted that it is quite different from the Ordinary Black Truffle (Bagnoli truffle), characterised by a strong carbolic smell, bitter taste and low commercial value.

Instead, the valuable characteristics of the Black Winter Truffle render it a precious fruit of the earth, which make it a fine gift idea for gourmets.

Appearance

The Black Périgord Truffle has a rounded appearance and is quite homogeneous. The peridium or rind has protrusions and warts that make it very rough to the touch and it has a brownish or blackish colour. Specimens that are not perfectly ripe may be also reddish. The gleba, or inner part of the truffle, is black-violet with whitish veins.

The size may vary significantly and can range from that of a hazelnut (the most common) to that of a large apple (the rarest), reaching even one kilogram in weight in the biggest specimens.

Where it grows

This truffle is also known as Black Truffle from Norcia or Black Truffle from Spoleto because it mainly grows in these areas as well as in Umbria in general.


The Black Truffle from Norcia grows in hilly and mountainous areas, in forests composed of hazelnuts, oaks, holm oaks, hornbeams and olive trees, where the soil is well lit, drained, calcareous and sometimes rubbly.

The black Winter truffle grows in areas where vegetation is scarce and the grass is sparse under the trees due to dense tangles of filaments that intersect each other.

Cooking

It is not a coincidence that the Black Périgord Truffle is referred to as “the King of the table”: delicious and fragrant, can be used in a wide variety of dishes and preparations in which it can be used both raw and cooked because its aroma is not lost but strengthened when cooked.

Umbria has dedicated a wide variety of delicious dishes to “its” truffle, like the famous “strangozzi alla spoletina” or the simple but delicious filet with truffle.

Many other regional cuisines have numerous dishes dedicated to the Black winter Truffle: from the bruschetta, to pasta dishes as well as meat or fish main courses, the only limit is your imagination! The black winter truffle is also popular in stuffed ravioli, Guinea fowl dishes or for embellishing pâté.

L'articolo Fresh Black Winter Truffle proviene da Fortunati Antonio Tartufi e Funghi.

L'articolo Truffle slicer proviene da Fortunati Antonio Tartufi e Funghi.

The Bianchetto Truffle is harvested between winter and spring and has a lively aroma, slightly spicy and garlicky. Milk or cheese dishes enhance its organoleptic properties.

Selecting the best truffles, we at Tartufi e Funghi Fortunati Antonio guarantee our costumers high-quality products, harvested, selected and prepared by us, thus ensuring the quality and authenticity of the raw materials.

How to use it

The Bianchetto Truffle Cream is prepared with Bianchetto Truffles, milk and cream and contains no added artificial flavours. It can be spread on toast or crostini or used to season pasta dishes, particularly pappardelle or tagliatelle, such as our Tagliatelle with White Truffles. It goes perfectly with milk, butter or cheese-based dishes.

To truly experience its taste, add a drizzle of olive oil or a curl of butter and consume it at room temperature or add it to a steaming dish. It is recommended to use 20 gr per person.

Ingredients

Bianchetto truffles (Tuber albidum Pico) 75%, cream, truffle juice, milk powder and salt.

L'articolo Bianchetto Truffle Cream proviene da Fortunati Antonio Tartufi e Funghi.

A fine grained cream that makes it perfect to complete dishes like risotto with truffle cream and the filet in white truffle cream, two of the dishes that are enhanced by this seasoning.

The secret lies in the quality of the ingredients: the white truffle cream is the result of the mixing of white and bianchetto truffles, carefully selected and processed by us. All of the ingredients of the white truffle cream are non-genetically modified and compatible with gluten-free and vegetarian diets.

The truffle cream is the perfect choice for those who want white truffles when they are out of season: the cream keeps the organoleptic qualities of the truffle, making it possible to enjoy it all year round!

Truffle cream: tips for use

• The truffle cream is an original and elegant gift idea for all white truffle fans.
• The recommended amount of truffle cream per person to season a pasta dish is 15gr per person; the 50gr jar is perfect for seasoning a dish for 4 people but always remember … you can never have enough truffle cream!
• To best appreciate the truffle cream, add a curl of butter and stir lightly in a pan

Truffle Cream ingredients

The truffle cream is a seasoning made of white truffles (63%), bianchetto truffles (15%), cream, truffle juice, milk powder and salt.

• The white truffles (Tuber magnatum Pico) are the most sought after on the market due to their unmistakable perfume and rarity: they cannot be cultivated and can only be harvested from September to January.
• The Bianchetto truffles (Tuber albidum Pico) are similar to the white truffles but possess lighter scents and aromas. They can only be harvested from January to April.
• Truffle juice, cream, milk powder and salt.

L'articolo White Truffle Cream proviene da Fortunati Antonio Tartufi e Funghi.

Pack suitable for 3/4 servings.

Ingredients

Flour, eggs 25% , max moisture 12.5%.

L'articolo Strangozzi proviene da Fortunati Antonio Tartufi e Funghi.