Black Perigord Truffle (Tuber Melanosporum Vitt) weight:100 gr Aglione enhances your dishes without

Aglione enhances your dishes without overpowering them

Ideal for special occasions and perfectly paired with roasted meats

expressive character

Pleasant with the best cuts of meat to enhance its organoleptic qualities

changes the colour of the vein in the Carpaccio

Black Perigord Truffle (Tuber Melanosporum Vitt) weight:100 gr Aglione enhances your dishes withoutThe most important amongst the black truffles, also known as black truffle of Norcia or French Perigord truffle. It has a slightly rough peridium (rind) of opaque black colour, which if rubbed takes on a reddish colour. The gleba (pulp) is purplish black with very thin white veins. Its scent and sweetish taste distinguish it from other Black Truffles. Harvest period: from the 1st of November to the 30th of March Use: Preferably raw and thinly sliced