The black truffle (Tuber melanosporum) is one of the most valued and exclusive ingredients in gourmet cuisine. This culinary delicacy grows wild in holm oak forests located between 500 and 1,000 metres above sea level. It is harvested in winter, from December onwards, and can be harvested until March. The time interval depends on the weather conditions prior to the harvesting period.

The black truffle is round in shape and has a firm and granulated texture. It is known as black truffle because it is the cerrarst colour to the one it has when it reaches its optimum ripening point. During its growth, it becomes red and dark brown in colour and finally turns blackish brown. The flesh of the black truffle is firm and black with hints of violet. It has fine veins that form a labyrinth and have a white colour that turns reddish when they open.

Its aroma is unique, very penetrating and intense, which is why it has become a favourite choice of chefs and gourmets all over the world. It can be used in both sweet and savoury dishes, and is especially popular in the preparation of pasta, rice, meat and egg dishes.

The best way to enjoy the flavour of truffles is to use them in small quantities in hot dishes, such as pasta and risottos. It can also be grated on salads, eggs and meats to add a gourmet touch.