These lightly-scented delicacies, although not as intensely perfumed (or costly) as the famous black winter truffle, still offer plenty of exquisite truffle flavor that takes chicken, steak, potatoes and pasta from ordinary to extraordinary.
Tuber Aestivum
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These fragrant little beauties are the most precious of all the black truffles. Known as the ‘black diamond’ of the kitchen, these intense truffles are prized by connoisseurs and four-star chefs for their distinct and pungent aroma.
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Sweeter than sugar, the Hungarian Desert Truffle is the top choice when it comes to sweets and ice-creams. Being a unique truffle of chefs in Hungary, this grayish white truffle found under black locust trees (Robinia pseudoacacia) mainly in the sandy riverbanks in Hungary, has a lot to offer for gourmands worldwide. So, if you are in need of a truffle that could beautifully close a magnificent truffle menu, then the Hungarian Desert Truffle should be something to consider.
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These lightly-scented delicacies, although not as intensely perfumed (or costly) as the famous black winter truffle, still offer plenty of exquisite truffle flavor that takes chicken, steak, potatoes and pasta from ordinary to extraordinary.
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The Black Oregon Truffle (Leucangium carthusianum) have a strong spicy, fruity and intense flavor, like apples and pineapples.
The texture can be compared to a hard grated or ground almonds. The flavor is less important than the aroma that is fragrant.
Presented in Greek territories from early December until late April.
Store fresh truffles in the refrigerator immersed in a container of uncooked rice or wrapped loosely in paper towels. The fresh truffles are best when used within a week or less after arrival.
