Tuber melanosporum

Vittadini

Black truffle, Perigord truffle

Eutuberaceae Edible: Herb, Spice, Mushroom, Fungus, Vegetable 50 iNaturalist observations

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Summary

Tuber melanosporum, commonly called black truffle, Périgord truffle or French black truffle, is a species of truffle native to Southern Europe. It is one of the most expensive edible fungi in the world. In 2013, the truffle cost between 1,000 and 2,000 euros per kilogram.

Description

A mushroom. A truffle. It is black inside and outside.

This description is brief — help expand it

Edible Uses

With a price of about 1,000 to 2,000 euros per kilogram, black truffles are the second-most expensive truffles after white truffles and one of the most sought-after edible mushrooms in the world. In cooking, black truffles are used to refine the taste of meat, fish, soups, cheeses, and risotto. Unlike white truffles, the aroma of black truffles does not diminish when they are heated but becomes more intense. They are commonly shaved into or on top of a dish raw or infused with high-quality olive oil or butter.

Distribution

It is a temperate plant.

Where It Grows

Andorra, Asia, Chile, China, Europe, France, Germany, Italy, Japan, Mediterranean, North America, Poland, Portugal, Scandinavia, Serbia, Spain, Sweden, USA,

Synonyms

Oogaster melanosporum Carda

Also Known As

Caratompola, Heibao kuaijun

References (13)

Bianchini, F., Corbetta, F., and Pistoia, M., 1975, Fruits of the Earth. Cassell. p 118
Boa, E. R., 2004, Wild edible fungi and their importance to people. FAO Non Wood Forest Products Booklet 17
Hall, I. R., et al, 2003, Edible and Poisonous Mushrooms of the World. Timber Press. p 263
Kaufmann, B. et al, 1999, The Great Encyclopedia of Mushrooms. Konemann. p 236
Kiple, K.F. & Ornelas, K.C., (eds), 2000, The Cambridge World History of Food. CUP p 1872

Show all 13 references

Kybal, J., 1980, Herbs and Spices, A Hamlyn Colour Guide, Hamlyn Sydney p 198
Mattia, B., et al, 2009, The Cultivation of Truffles in Italy. Acta Botanica Yunnanica. 0253-2700 Suppl. XVI - 021-08
Mulherin, J., 1994, Spices and natural flavourings. Tiger Books, London. p 61
Nebel, S., Pieroni, A. & Heinrich, M., 2006, Ta cho`rta: Wild edible greens used in the Graecanic area in Calabria, Southern Italy. Appetite 47 (2006) 333–342
Pace, G., 1998, Mushrooms of the world. Firefly books. p 240
Radomir, M., et al, 2018, Conservation and trade of wild edible mushrooms of Serbia – history, state of the art and perspectives. Nature Conservation 25: 31–53
Schneider, E., 2001, Vegetables from Amaranth to Zucchini: The essential reference. HarperCollins. p 673
www.plantnames.unimelb.edu.au