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Tartufi Morra Truffle Peelings 200g
Slivers of Intense Flavor
These truffle peelings from Tartufi Morra’s black summer truffles have a delicate flavor and an earthy hazelnut aroma. They’re the perfect alternative when fresh truffles are not in season.
TASTING NOTES FROM THE CURATOR
Summer truffles have an earthy, slightly garlicky taste with hazelnut undertones, and are only available from April to September. Their flavor starts off delicate and faint, then intensifies the later in the season they are harvested. The peelings are actually cleaned shavings from whole truffles that are steamed and then preserved in truffle juice and sea salt. No additives, preservatives, or even water is necessary to maintain their texture and flavor.
Truffle peelings impart their lovely essence to every food they touch. Mixing truffle juice and sprinkling truffle peelings in homey classics like mac n’ cheese, mashed potatoes, or grits great is a great way to introduce kids to the wonders of haut cuisine. In soups and stocks, where it can be difficult to stretch a fresh truffle supply, the preserved peels add an earthen texture and flavor — which can be amplified even further with a drop or three of Urbani Tartufi Black Truffle Oil. Cream sauce pastas or risotto will become even richer with truffle peelings and juice tossed in. You can even use the peelings in omelets or — for the eternal sweet-tooth, in home-made vanilla-truffle ice cream.
TRUFFLES FOR ALL SEASONS
The best known and most prized truffles are found in France and in Italy.
Of the black winter truffles, the much sought-after Perigord from France has a strong flavor and aroma, and is available only from December to March. The black summer truffle, sometimes called the Scorzone truffle after its warty appearance, is larger than the Perigord and has an underwood flavor. From April to September, it can be found in France, Spain, Italy, and even the UK.
The most famous white truffles are from Italy. In the colder months of October to December, the Alba white truffle appears in northern Italy. Its taste is garlicky, almost like shallots and cheese combined. The sharp-tasting Tuscan truffle, otherwise called the bianchetto, appears only from January to April, and is the source of most white truffle products.
Store in a cool dry place.