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Tuber Uncinatum is the most widespread edible truffle in Europe. Molecularly it is equal to Aestivum but it prefers shady places and it thus differs in flavour, scent and spore morphology.
To get the most out of the black truffle, it's best served as simply as possible—not cooked, but grated or finely sliced over a warm dish, which brings out its aroma.
Ideal with pasta, rice, eggs, raw meat dishes and fish dishes.
To appreciate the taste of the truffle at its best it should be consumed as soon as possible (in a few days).
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