"Uncinato" Black Truffle A journey of harvest, flavor and cuisine

Tuber Aestivum Vittadini is one of the most accessible and prized truffle varieties for its appearance, aroma, and versatility in cooking, offering a gateway to the world of truffles for many culinary enthusiasts.

It is called by us Piedmontese in two different ways depending on the harvest time: “Scorzone” when harvested in summer and “Uncinato” when harvested in autumn.

It is a widespread species in Europe, in Italy particularly in Piedmont, Emilia Romagna, Umbria, Abruzzo, Marche and other Mediterranean countries such as France and Spain.

Key Features

It has a peridium, that is, the outer part of the truffle, characterized by coarse protruding warts that are pointed at the ends. The inner flesh, or gleba, ranges in color from hazelnut to dirty yellow in ripe truffles, furrowed with fine whitish veins.

It gives off a faint smell of meadow mushroom and ripens from June to November. Frequent in Piedmont in calcareous soils, it causes partial disappearance of vegetation in the growing area.

Its flavor is mild, similar to that of porcini mushrooms, while the aroma is less intense than that of other truffle varieties, such as fine black truffles, but still pleasant and tending to take on mushroomy aromas.

The size of this truffle variety varies greatly, we can say that it ranges from five to fifteen centimeters in the largest specimens.

Collection

The ideal time for harvesting this truffle in our region is from September to the end of November, a period when the truffle reaches its maximum maturity. Climate, particularly rainfall in the summer months, greatly influences the quantity and quality of the harvest.

Uncinato grows in a wide variety of soils, preferring calcareous, well-drained and aerated soils, both sandy and loamy, rich in calcium and magnesium.

Cleaning and storage

Given its rough and warty appearance, cleaning this type of truffle can present challenges, but its low cost allows some flexibility to expedite the procedure.

It is essential to have a soft-bristled brush or, alternatively, a toothbrush, and a knife with a rounded tip.

You should gently rub the truffle to remove soil residue, using the knife to help, avoiding damaging the surface.

In exceptional cases, a trickle of cold water can be used, preferably on a soft cloth to avoid direct contact of the water jet with the truffle.

Use in the kitchen

Due to its delicate flavor and versatility, the Black Hunched Truffle lends itself to many combinations in cooking.

It can be used either raw or cooked, and is great for making sauces, gravies, or stews.

Piedmontese cuisine exploits the delicacy of the black hooked truffle, creating dishes that enhance its unique flavor and texture.

Restaurants in the area offer food and wine experiences that allow people to explore the richness of the product through the tasting of traditional dishes.

Price and where to buy it

As a more widely available truffle variety, Tuber Aestivum Vittadini has a lower market price than other species.

However, the price can vary depending on the year and the harvest, tending to increase in years with low rainfall that reduces the amount of truffles available.

You can purchase this delicacy here, we contact Trifolau directly who notify us of availability and within 2-3 business days you will receive them at home.