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Raw material

THE TRUFFLE

Types and harvesting

Truffles are known since ancient times and they were very appreciated by the Romans, who placed them under the protection of Venus. The only exception was in the Middle Ages, when they were actually investigated because of their aphrodisiac core, and also considered the food of the witches. According to a popular belief, the truffle, shrouded in mystery, is son of thunder, and it has been always considered as a symbol of pleasure with aphrodisiac powers. This is the only mushroom that grows underground, and it has a distinctive, intense, but still pleasing scent, that is able to arouse unique sensations. Truffles are found in the woods, walking through the fog, with the help of a dog who makes it possible for humans to find them.

White Truffle

( Tuber magnatum Pico )
Harvesting: October – December

Fruiting body: round and regular shape, with holes and protuberances. The outer part is smooth and velvety, with a whitish-yellow color. Pulp: the color varies depending on the degree of ripening. When the truffle is not yet mature, it has a light color; when it is fully mature, it turns a hazelnut color with white veins. Scent and taste: strong and fragrant, easily digestible. Recommendations of consumption: thin slices; serve without cooking. Conservation: 5/10 days from the harvesting. Wrap it in kitchen towels and store it in an airtight container Store in the refrigerator. Replace the paper on a daily base. Do not wash before use.

Fine Black Truffle

( Tuber melanosporum Vitt. )
Harvesting: December – February

Fruiting body: black color; round and regular shape, with holes and protuberances. The outer part is wrinkled and it has small warts. Pulp: the color varies depending on the degree of ripening. When the truffle is not yet mature, it has a light color; when it is fully mature, it turns a black-violaceous color with white veins. Scent and taste: fragrant and slightly sweet. You can appreciate all its elegance after cooking. Conservation: 5/10 days from the harvesting. Wrap it in kitchen towels and store it in an airtight container Store in the refrigerator. Replace the paper on a daily base. Do not wash before use.

Bianchetto Truffle or “marzuolo”

( Tuber borchii Vitt. o Tuber albidum Pico )
Harvesting: February - April

Fruiting body: yellow ochre color; round and regular shape, with holes and protuberances. It rarely reaches big size. Pulp: the color varies depending on the degree of ripening. When the truffle is not yet mature, it has a light color; when it is fully mature, it turns a reddish brown color with white veins. Scent and taste: less intense and more pungent than the white truffle. Better to cook before eating, since it is not always easy to digest, due to its high acidity. Conservation: 5/7 days from the harvesting. Wrap it in kitchen towels and store it in an airtight container Store in the refrigerator. Replace the paper on a daily base. Do not wash before use.

Summer Truffle or “scorzone”

( Tuber aestivum Vitt. )
Harvesting: June – August

Fruiting body: black color; with many and pronounced warts. It can reach big size. Pulp: the color varies depending on the degree of ripening. When the truffle is not yet mature, it has a light color; when it is fully mature, is turns a hazelnut color with light veins. Scent and taste: delicate fragrance; less elegant than the black truffle. You can appreciate all its elegance after cooking. Conservation: 5/15 days from the harvesting. Wrap it in kitchen towels and store it in an airtight container Store in the refrigerator. Replace the paper on a daily base. Do not wash before use.

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