The Burgundy truffle has a dark rough skin with large, diamond-shaped points, and light coffee-colored flesh veined with white. Burgundy truffles have a delicate, hazelnut-like aroma; they are not robustly flavored like the black winter truffle. Foraged in France and Italy.
Cooking Tips: With a lighter flavor than other truffles, the Burgundy truffle is best enjoyed fresh and grated or shaved over pasta, eggs, mashed potatoes, risotto and other rice dishes. Finish a butter sauce with a few shavings before spooning it over a seared steak or duck breast. The heat from the cooked food is enough to release the mild truffle flavor.
| Weight | 50g, 100g, 250g, 500g, 1kg |
|---|---|
| Scientific name | Tuber uncinatum Chatin |
| Allergens | Nobody |
| Size | Mixed size from about 15g up to a maximum of 50g |
| Format | Whole |
| Place of storage | Refrigerator (0 ° C / + 4 ° C) |
|---|---|
| Type of Truffle | Burgundy Truffle |
| Collection period | October 1st – December 31st |
| Region of Production | Exclusively Tuscany, Italy |
| Perfume | Intense and aromatic |
| Flavor | Determined but balanced, tending to sweet |
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