After the white truffle it is the most valuable truffle both commercially and gastronomically. Despite the prevailing opinion which considers the white truffle as the best, there are those who prefer the Melanosporum.
Avaiability on the market: November / March.
Physical Characteristics: the outside surface is warty, with small depressed pyramidal apex warts of intermediate size (3-5 mm). The color is black, sometimes with ferruginous zoning. The inside looks black or purplish-brown to reddish; the veins are whitish, both thick and thin, with well-defined edges.
Profumo: aromatic, not too pungent, pleasant and harmonious.
Method of use and conservation: it can be eaten raw in scales, but, unlike the white truffle, the black truffle is generally expressed more during cooking, which intensifies its aromas. It is a very good accompaniment to eggs and meat as well as in fillings, with wild game, with ravioli and tortelli, and also commonly used within paté. For storage it is recommended to deposit it in a tin tightly sealed in the least cold part of the refrigerator, for up to ten days, after which it must be frozen.