Black Truffle (Nero di Norcia)

It is commonly called the prized black truffle (or even the black truffle of Norcia and Spoleto). It has a wrinkled peridium or rind with minute, polygonal warts, and purplish-black gleba or pulp when ripe, with fine white veins that become a little reddish when exposed to air and black when cooked. It has opaque dark brown oval spores when ripe, aculeate not alveolar, gathered in asci in the number of 4-6 and sometimes even only 2-3. It gives off a very pleasant delicate scent. It ripens approximately from mid-November to mid-March.

Origin: Italy