The aim of the PIEMONTE GOURMET CLUB is to promote the traditions of Piedmontese taste in the world.
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The fresh winter black truffle is an hypogean fungus (so it lives underground) that grows in symbiosis with some plants (oak, poplar, willow, linden and others) in particular conditions.
Tuber melanosporum grows in Piedmont, the Apennine Mountains located between Umbria and Marche, Veneto and Liguria. The gathering season is from November through March.
How to store it
Keep it in the fridge (2/4° C), wrapped up in a cloth or in blotting paper and closed in a container (paper should be changed every 2 days). A fresh truffle may be kept for about a week this way, but obviously the sooner the better.
How to clean it
The truffle must be brushed with cold water to rinse off any trace of mud. Then dry it carefully and let it rest for ten minutes before serving.
How to serve it
You need a proper "truffle-cutter" to slice it as thin as you can (you may need to fine tune the blade). The thinner the tastier!
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