Appearance: The autumn truffle, also called Burgundy truffle (scientific name: Tuber Uncinatum Vitt, form uncinatum Chatin) is the autumn variety of the Scorzone truffle. The two truffles share many similar characteristics. One important difference is the size of the pyramidal warts of the peridium, which are much less pronounced in the autumn truffle.
Aroma: this truffle's flavour is what makes it unique: it is more fragrant than the scorzone truffle and has an intense flavour reminding of hazelnuts, but also of porcini mushrooms and grana cheese. For these qualities, it is particularly versatile and flexible in cooking and widely used in gastronomy.
Weight and size: The autumn truffle can measure between 2 - 10 cm and has an average weight of 8-100 g.Frische Trüffel direkt vom Trüffeljäger - entdecken Sie täglich die neusten Funde und besten Angebote. Qualität vom Feinsten – jetzt online bestellen und Zuhause geniessen!
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The black hooked or autumn truffle, also called Burgundy truffle (scientific name Tuber Uncinatum Vitt., forma uncinatum Chatin), is the autumn variety of the Scorzone or summer truffle. The two types of truffle are so similar that they can easily be confused. The harvest time, however, is completely different: The black hooked truffle is harvested from the end of September to the end of January, while the Scorzone truffle is harvested between May and August.
The two truffles have many similar characteristics, such as the colour of the peridium and the mucous membrane. An essential difference is the size of the pyramidal tubercles of the peridium, which are much less pronounced in the hooked truffle. Another distinguishing feature is the altitude of the sites where they are found. The black hooked truffle prefers the 400 to 1000 m hills and mountains, in contrast to the Scorzone, that is adapted to pretty much all altitudes.
If you're not familiar with truffle varieties and their harvest times, you might confuse the hooked truffle with the summer truffle or Scorzone at first glance: In fact, the warty outer part (the peridium) has smaller, less pronounced warts than those of the Scorzone. The fully ripe gleba also has warmer colours, tending towards chocolate or dark brown.
Under the microscope, the reason for the name of this black truffle becomes obvious: the spores of this truffle species are found in small pouches called "aschi", usually about 3 to 4. The shape of these "aschi" has the characteristic shape of a hook - therefore the name uncinatum, "hook-shaped".
The outstanding feature of this truffle, however, is its aroma: it is more fragrant than the Scorzone and has an intense flavour reminiscent of hazelnuts, but also of porcini mushrooms and grana hard cheese. These characteristics turn the hooked truffle into a particularly versatile and changeable ingredient in the kitchen, so that it has an important role in the gastronomical sector.
Season for harvesting
The season is usually between September and the end of January, in exceptional cases even later, provided that snow and frost do not affect the harvest. Full ripeness is reached at the end of October and continues until late winter.
Each Italian region determines and communicates the harvest period.
The harvest season is the same as for the prized white Alba truffle, and finding both varieties of truffle at the relevant fairs is usually not a problem, however at very different prices.
Where to find it
The Autumn Truffle, like its "cousin" the Scorzone, ripens on both sandy and loamy soils that are rich in chalk and magnesium, and well drained. It prefers well aerated soils, but is nevertheless one of the most adaptable truffle species, growing in a huge variety of habitats. Its geographical expansion is also large and varied, covering numerous Italian regions, including the well-known Piedmont, further on Emilia Romagna, Umbria, Abruzzo, Marche and Molise, but also Lazio and Campania. Outside Italy, it can be found in Romania and Bulgaria.
The Tuber Uncinatum Chatin is mainly found in forests with deciduous trees, the plants with which it most easily forms a symbiotic relationship. However, the Scorzone does not disdain some coniferous species, especially pines. These are the most important species of host plants:
The hooked truffle is a type that does not mind a thorough cleaning, as long as the product is treated with the necessary amount of care - a characteristic that contributes to its reputation as a sturdy truffle. It can even be cleaned under cold water and brushed thoroughly with a medium-hard bristled brush.
While otherwise robust, the Scorzone is one of the most difficult truffles to clean, as the particularly dense pyramid-shaped warts cause numerous soil encrustations to form, which are particularly difficult to see and remove because of the colour of the peridium. After removing all soil residues and any possibly rotten spots with the help of a small kitchen knife, the truffle should always be dried well with a clean cloth or paper towel.
Its excellent sturdiness is also evident during storage. If treated correctly, the autumn truffle can be kept in the refrigerator up to one week (no longer than ten days, depending on the degree of ripeness). To store the hooked truffle, it's important that it's completely dry and placed in a sterile jar with absorbent kitchen paper. Every two to three days, check if the paper is not too moist, and if so, replace it with new paper.
The hooked truffle is one of the types of truffle that can also be frozen, dried and carefully packed in a plastic bag or jar if necessary. It can also be ground or frozen in thin slices.
Hooked truffle overview
Average weight: 8-100 g
Size: 2-10 cm
Season: September to January
Where to find it:
Piedmont, Marche, Umbria, Emilia Romagna, Tuscany, Abruzzo, Molise
Ohter countries: Romania, Hungary, Bulgaria
Symbiotic plants: Oaks, hornbeams, beeches, poplars, hazelnuts, pines
Fresh truffles should be cleaned at the time of preparation, using a soft-bristled brush and a damp cloth to remove any encrustations. Contact with water should be avoided if possible, as this risks inhibiting some of its very valuable aromas. The white Alba truffle cannot tolerate high temperatures, so to make the best use of it, it should be cut into thin slices with a special truffle slicer (or alternatively a potato peeler) directly raw on the plate. Any type of storage will cause the truffle to lose some of its flavour. Nevertheless should there be any leftover truffle, the best storage technique involves sealing the truffle inside a sterile jar covered with a few layers of paper towels, which should then be stored in the refrigerator. The jar should be checked daily and the paper towel replaced if it is found to be damp. White truffles stored in the refrigerator should be consumed within 3-4 days depending on their initial state of ripeness.
Fresh goods and products are offered within the time frame of each sale and while stocks last; this is to ensure that always a freshly harvested product is shipped. To guarantee maximum freshness of the product, truffles will only be shipped from Monday to Wednesday, in agreement with the truffle hunter.
The truffles are shipped directly by truffle hunters affiliated with Tartufo.com and are harvested in accordance with the national laws and the regulations of the individual regions, protecting the delicate nature of the tuber.
The delivery time to the Customer, however, varies depending on the destination. Usually, delivery takes place within 24-72 hours from dispatch, although the timing may vary depending on the shipping address entered.
Shipment is entrusted to professional couriers who are able to provide a fast shipping service and guarantee the integrity of easily perishable food products.
The truffle hunter will receive all the necessary packaging from Tartufo.com in order to guarantee the freshness of the product.
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