Its name comes from “brumalis” which is the Latin word for winter, it is also known as black truffle. It is similar to the melanosporum truffle, with which it shares the same habitat and from which it differs mainly for the off-white tones of the glebe, for the more evident veins and the strong scent, similar to that of turnip.
Avaiability on the market: December / April.
Physical characteristics: the color is browny black, globular in shape and more or less regularly sized but it is generally small. Outside the surface is warty, with low and flattened polygonal warts. the inside is grey-brown or smoky grey with white veins, which are very large and spaced apart.
Bouquet: A strong, spicy taste
Method of use and conservation: to be use raw or cooked (slightly heated with extra virgin olive oil, a clove of garlic and salt to exalt all its scents). Important: it must not fry. Ideal with omelets, pasta, risotto, salads and toast. For storage you may want to wrap it individually in paper towels changed every two days. Then close it in a glass jar and store in the least cold part refrigerator for a maximum of 6 or 7 days.