The black truffle is a mushroom that lives underground in symbiosis with a shrub or a tree from which it draws its nutritional substances, that define its flavours and aromas. It’s typical of the regions of Umbria and Marche, especially in the provinces of Spoleto and Norcia: the Tartufo di Norcia (truffle of Norcia) is the most refined species – but not at the same level of the white truffle – because it is picked in a limited period of the year. There are other species more available and less expensive like the Summer Truffle, also called Scorzone in Italian, or the Autumn or Burgundy Truffle, also known as Scorzone invernale.
The black truffle is a refined product, so its value varies between 100 and 300 euros per grams. With regard to its preparation, it can be consumed raw with just oil and salt, but it’s better to cook it, because its aromas can resist to the heat and they can be maintained perfectly. It is a good side dish for pork or veal roasts.
The Marciana Restaurant’s menu offers Beef fillet in black truffel sauce with vegetables of the day as second course. Ask our staff to try the aromas of the black truffle and take a look at our menu!
To book a table, call the number: +39 041 5206524
We’re open from Monday to Friday from 11 a.m. to 11 p.m.
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