The Black Autumn Truffle may look like a rough rock, but inside its delicate complexity can transform simple foods into culinary delights. Also known globally as the Burgundy, it is the most widespread of all truffle varieties, and is biologically very similar – if not identical – to its Summer sibling, with the only differences being ecological rather than microscopic.
Tuber Uncinatum Vittadini
5-200 g / 0.2-7 oz
5-15 cm / 2-6 in
Oak, hazel, beech, poplar.
September to December
The outer skin is rough with a bumpy, diamond-like texture, and darker than the summer variety. Inside the flesh is coffee-colored and marbled with white capillaries.
Similar in aroma to the Black Summer Truffle, the Autumn variety is more intense with delicate hazelnut and underwood tones. The taste is similarly more intense, with hints of sweet vanilla and chocolate.
The Black Autumn Truffle’s aroma is awakened through light cooking, but it can also be used raw as thin shavings or gratings added to autumn soups, fillet, eggs, tagliatelle, fondue, potatoes, pasta or rice. Cook it by sautéing with olive oil and a clove of garlic, salt and pepper, and pair with pasta dishes, main courses, omelets and scrambled eggs. To make a strong statement, use 30g of Black Autumn Truffle for 2 portions.