Not everyone knows that "blacks diamonds of the kitchen" are added in preparation and not finish, unlike the more valuable white truffles that can be enjoyed raw in thin slices, for flavor and fragrance to simple recipes as egg noodles, rice or eggs. Why? Because their rich scent of spices such as garlic, hay, honey and spices is less intense and cooking helps unleash all your strength. Whites or blacks who are truffles transform any dish! Always prefer to purchase than whole, must show soft, firm and elastic but not rubbery remember that size is no guarantee of quality. I remember a recipe tasted almost by accident in a restaurant in Piedmont: ravioli stuffed with melted cheese and served with butter and black truffle ............. Unforgettable! Back from a weekend in the Langhe, in October, if you can not return to Milan with a black truffle! A fragrant black truffles: irregular golare but entire, globose and rough bark is almost black, with shades of purple flesh and reddish light. To be enjoyed as soon as possible!
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