The black truffle Tuber Melanosporum, also known as the black diamond of gourmet cuisine, is harvested in Périgord (in France) but also in Spain, Italy and Australia. The size of the black truffle Tuber Melanosporum is close to that of a prune but can sometimes be as big as an apple. Its skin color can switch from bright red to black, and its flesh can appear baby yellow to brown, then black with little white veins at maturation. The black truffle Tuber Melanosporum has a very strong and distinctive fragrance that reminds of moist woods, soil, humus and dry mushrooms. In the mouth, the black Tuber Melanosporum is at the same time soft and crunchy and reveals a very delicate and subtle taste. This truffle peelings tin contains small truffle strips from grated truffles. These peelings are great in risottos, pastas and mashed potatoes for example. 10g to 15g is usually enough to enhance your dishes in a significant way. As for wine pairing, black truffles are better paired with mature wines so as to match the powerful flavor of the mushroom. If used on a meat dish, a red wine such as a Pomerol or a Côte du Rhône is particularly indicated. If used on fish, choose a robust white wine such as a Meursault or a white Côtes du Rhône. These black truffle peelings by Plantin are imported straight from France.
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