The Gastronomic Pearl
Currently, the black truffle is an object of desire for the most discerning palates. Due to its intense aroma and distinct taste, it is considered to be an exclusive product in haute cuisine.
Its organoleptic qualities make the black truffle a gastronomic pearl, which is why they are a part of the menus of the best restaurants worldwide and greatly appreciated by the best chefs.
Tuber melanosporum is regarded as the black diamond of gastronomy and recognised as a gourmet product with great culinary value.
Its availability as a fresh product is seasonal. Although this is a winter variety, there are others which mature in different moments of the year allowing a longer period for enjoying this exceptional fungus.
The black truffle contributes an exquisite and aromatic taste when used as a condiment for preparing very different recipes. It is presented as an element or ingredient that enhances the taste and combines perfectly with pasta, eggs, meat, fish and rice among others.
