The research for the fine black truffle or Norcia’s truffle
Have you ever eaten the real fine black truffle?
The tuber melanosporum (as known as fine black truffle or Norcia’s truffle or Spoleto’s truffle) it’s the most precious quality between black truffles.
It borns in sedimentary or gravelly soils, prefering the hardwood as their own symbiont plants.
Like every black truffles, also the melanosporum starts a symbiosis with the hosting plant causing the dead of the grass over the roots of the godmather plant. This process is also called “allelopathy”, and when it happens with a lot of plants in the same place this one take the name “Pianello”, this name is commonly used nowsaday to call the places where the fine black truffle naturally borns.
His research period in Marche region goes from the 1st of December to the 15 of March, while further south, in Abruzzo, season starts 15 days before.
His name “melanosporum” is due to its black spores (In greek language “melanos” means black and “spora” means seed, spore).
But how can we distinguish a fine black truffle from an ordinary one?
Well, we can start from the shape, the fine black truffle has a more regular rounded shape compared to its relatives. The peridium (the outer part) is composed by very small brown warts, smaller than the other blacks, these warts, if scrathed release a rusty colour dust.
The glebe (internal part) still dark with whitish veins very thick.
The dimensions of this kind of truffle are very differents, most commons are little like a nut but they could become bigger than a grapefruit if truffle finds an enabling environment, exceeding 1 kg of weight.
So now you got all those infos you could answer to the initial question: have you ever eaten the real fine black truffle?
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