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Autumn Truffle

Autumn Truffle

€59.50Price
1 Kilogram
The autumn truffle, also known as Tuber uncinatum and Burgundy truffle, is widespread throughout Central Europe, but particularly in the French region of Burgundy. Compared to the more expensive truffle varieties, the Tuber uncinatum is robust and requires a short period of frost in winter to develop fruiting bodies. These fruiting bodies have a diameter of 2 to 8 cm, are round or irregularly shaped and often divided by deep furrows. The outer skin is black-brown with a diamond-shaped structure, while the ripe flesh is dark to chocolate-brown in color with light, branched veins.


 


The taste of the autumn truffle is intense and pleasantly truffly, accompanied by a hint of hazelnut. Autumn truffles are harvested between October and January in large parts of Bourgogne and Champagne. Sometimes they can even continue to ripen under a blanket of snow and be harvested until March.
Quantity
SKU: 8250

  • Processing tips

    Truffles are usually added to the dish in very thin slices or grated. A truffle shaver or truffle slicer is the easiest way to achieve wafer-thin slices. The truffles should be carefully cleaned with a small brush under cold water shortly before use. The autumn truffle enriches many dishes with its unique aroma and is particularly suitable as an accompaniment to game dishes.

    Unlike the black winter truffle, the autumn truffle does not stand on its own; it should therefore always be used together with a flavor carrier. Our recommendation is to add some sliced truffle to a sauce. It can easily infuse the fat and develop its intense aroma. However, it is important to only do this over a low to medium heat to avoid excessive sizzling and simmering.

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