The black truffle or tuber melanosporum, also known as Périgord truffle, is highly valued for its great aroma. It comes from a fungus that is under the ground the hypogeum.
Ascoma: rounded or irregular hypogeum depending on the ground where it grows. In loose soils where it has no obstacle to grow acquires a rounded shape. In stony soils its growth is hindered by the stones and to adopt very varied forms. Size from 1 to 20 centimeters, although specimens of more than 2 kilos have been found.
Peridium: adherent to the gleba. Brown black color initially reddish. Warts 3-5 millimeters wide at the base of the pyramid, 4-6 faces, with greater development the looser the terrain.
Gleba: purplish black when it finishes ripening. Fine white and very branched veins that redden with the air when the truffle is well ripe. If the truffle freezes, these veins disappear.
In PROSILVA you can find the Summer Truffle in the same formats as the Melanosporum: whole fresh, in pieces, laminated, brisura, frozen, preserved and truffle juice.
The Summer Truffle or Aestivum has a delicate flavor, softer than the Winter Truffle or Melanosporum. Its intense perfume, consistency and freshness make it a unique product. Its taste is of medium intensity, reminiscent of nuts, walnuts or hazelnuts.
Ascoma: hypogeum rounded and strongly warty. Size from 2 to 9 centimeters, although much larger specimens can be found.
Peridium: adherent to Gleba. Brown black to black. Warts 3-12 mm wide at the base, 4-6-sided pyramids, very prominent and frequently depressed at the tip. These warts show a transverse striation and longitudinal grooves.
Gleba: white when immature. Evolves a light brown color that darkens as it matures. White veins that do not change color, fine, very numerous and tight.