Tuber melanosporum Vitt. (black truffle)
Tuber melanosporum Vitt. or commonly called black truffle, is the one truffle among all truffles that can be used in more ways than one, adapting perfectly to various situations: it can be eaten raw in thin slices; it can be ground or grated, taking into consideration its grade, in order to enhance the aromas and flavors. It goes perfectly with dishes ranging from goose liver, roasted veal, chicken and other poultry and tenderloins, to crepes and wild game. It's perfect on pasta: Cappelletti, tortellini, lasagne, pasta timbales, pappardelle, tagliatelle, spaghetti alla chitarra and “gnocchi” a sort of potato dumplings. It manages to find space even on rice based dishes and even in dishes based on legumes and cereals (important for a proper diet). Black truffles are even used in sandwiches, all egg dishes, fish, cheese, vegetables, sweets and desserts. Extra virgin olive oil has a very important role in the cuisine of the Tuber melanosporum Vitt. It protects captures and enhances the organoleptic characteristics and compliments all the flavors. The flavor of the Tuber Melanosporum Vitt. is enhanced through alcoholic beverages such as cognac, Armagnac, port and very special wines, or with the right dosage of spices and balsamic vinegar securing the successful preparation of a dish.