Nero Uncinato
Nero Uncinato
The autumn variant of the summer truffle (Tuber Uncinatum), with darker flesh and a more pronounced flavour. Intense notes recall porcini, hazelnut and Grana cheese, along with classic woodland undertones. More aromatic and persistent than the summer scorzone. It can be gently warmed in a pan with butter or light extra virgin olive oil to infuse sauces, or sliced over the finished dish. Harvested from October to December (or January, depending on regional regulations).
Nero Uncinato in short
Tuber Uncinatum
Botanical name
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October to December (or January, depending on regional regulations)
Harvest
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The autumn variant of the summer truffle, with darker flesh and a more pronounced flavour. While it does not reach the complexity of the Nero Pregiato, it is far more aromatic and persistent than the summer scorzone
Description
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Appearance
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Darker flesh than the summer truffle
Aroma
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Intense notes recalling porcini, hazelnut and Grana cheese, along with classic woodland undertones
In the kitchen
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Unlike white truffle, which must be used strictly raw, the scorzone tolerates light, brief cooking. Perfect for tortelli fillings, or grated or shaved to enrich omelettes, fried eggs, bruschetta, tagliolini and risotto. To avoid dispersing the aroma, always warm it with a little oil or butter, avoiding violent cooking
Storage
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In the fridge (not in the freezer!), wrapped in absorbent paper that is changed every day
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