The summer truffle (T. aestivum) is often distinguished from the burgundy truffle (T. uncinatum) despite being one species according to molecular analysis, the differences between them likely due to seasonal environmental factors. Burgundy truffles have an intense, hazelnut-like aroma and pyramidal warts resembling rough bark, hence the name “scorzone” in Italian. Burgundy truffles are harvested from September to late December from a wider distribution than any other truffle species, from Spain to eastern Europe and from Sweden to North Africa.
Truffles are often described as the diamond of the kitchen, and we agree! Fragrant and luxurious, these are the perfect finish to many dishes. Treat yourself and your beloved friends and family to the most extravagant and delicious food experience. Not sure where to start? Start by shaving over pasta with a mild cream sauce, over an egg omelet, or stuff thin slices between a chicken’s skin and meat before roasting. The possibilities are endless, and results will be sheer perfection.
- Wrapped lightly in paper towels and packed in a plastic container