Black truffle

Description

Black truffle is a small, irregular fungus with a dark, wrinkled skin and a marbled interior with light veins; its flavor and aroma are intense, earthy, slightly nutty with a distinct umami note that can enhance even simple dishes. Nutritionally, truffles are low in calories, providing protein, fiber, and trace elements such as potassium, iron, and magnesium, as well as antioxidants and bioactive compounds that support immune functions and exhibit anti-inflammatory properties. In the kitchen, they are used sparingly: finely grated over pasta, risotto, eggs, or meat, for flavoring butter, oil, and sauces, and for finishing dishes. Store in the refrigerator wrapped in a paper towel in an airtight container, changing the towel daily; best consumed within one to two weeks, and for longer storage, freeze cut in butter or oil.