The truffle aroma and taste of the most important edible truffles
The truffle aroma and taste of the most important edible truffles
Autumn truffle - Burgundy truffle (Tuber uncinatum) - truffle aroma and taste
The autumn truffle unfolds its full taste and aroma when heated to 40 - 60 ° C. The tuber uncinatum is already successfully cultivated on truffle plantations The taste and aroma of this noble bulb is called hazelnutty, slightly earthy and mushroomy described. This truffle smells light and pleasant and is a little difficult to digest. Harvest time: September to January.
* Burgundy truffles and summer truffles are the same type of truffle, but have a different degree of ripeness, different harvest seasons and a different flavor intensity.
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Summer truffle - Scorzone (Tuber aestivum) - Truffle aroma and taste
The summer truffle unfolds its full taste and aroma when heated to 40 - 60 ° C. The tuber melanosporum is nowadays worldwide cultivated and harvested on truffle plantations. The taste and aroma of the summer truffle is considered a pleasant hazelnutty described, but somewhat milder than the autumn truffle. The aroma becomes stronger as the season progresses. This truffle smells very light and pleasant. Harvest time: May to November.
Bianchetti truffle (Tuber borchii) - truffle aroma and taste
The Bianchetti truffle has a pleasant taste, but is much milder than the real white Alba truffle or black truffle. This truffle is widespread and grown on truffle plantations and is easier to cultivate than the black truffle species. The tuber borchii has a slight aroma of garlic. The taste of the Bianchetti truffle is somewhat hot and intense. This truffle smells very light and pleasant. Heating in the kitchen is possible up to a maximum of 50 ° C. Harvest time: January to April.
Périgord truffle (Tuber melanosporum) - truffle aroma and taste
The perigor truffle unfolds its full taste and aroma when heated to 40 - 50 ° C. The Tuber melanosporum is now grown on truffle plantations all over the world. The taste of this noble bulb is described as very intense and persists even after cooking. The smell is described as earthy and woody, intense and with a slightly sweet musk note. Harvest time: November to mid-March.
Real white truffle - Alba truffle (Tuber magnatum) - truffle aroma and taste
In order to achieve the full aroma, the Alba truffle is grated raw over the finished dish with the truffle slicer. The most expensive truffle could not be cultivated and is only found in the wild. One speaks of a garlic-like, Camembert-like taste and aroma. The smell is strong, fragrant and scented of garlic with a sweet note. Harvest time: October to December.