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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Borchii adds gastromonic value to dishes of either fish of white meat in combination with white wine. The variety is a favourite of afficionados worldwide, adding a sense of luxury on any plate and making an ideal combination with white sauce of any kind such as beurre blanc
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Tuber brumale is a wide spread truffle in France and Italy as well as in the Balkans. In the recent years in Greece large quantities have been hunted. This truffle likes limestone soils just like t. Melanosporum and increased levels of humidity in combination with clay rich soils. It is a truffle that easily adapts to the different terroir variations.
Commercial value: relatively high due to the sweet and pleasant aroma but also its organoleptic characteristics.
It is often combined with the more valuable black truffle for obvious reasons even though their differences are easily detected by the eye.
