In the rolling hills of Campania, Italy, hides a culinary jewel – the black truffle of Bagnoli. This extraordinary truffle, scientifically known as Tuber Mesentericum, is a true wonder of flavor.
Its intense aroma permeates the air as soon as it is lifted from the earth. The locals affectionately call it the “common” or “Phoenician” black truffle. But its modesty is deceptive – it is anything but ordinary.
The black truffle from Bagnoli has a strong, phenolic smell reminiscent of tincture of iodine. This aroma not only fades after cooking, but also remains in elaborate recipes. Chefs particularly appreciate it for its versatility – it adds an incomparable flavor to first courses, risottos and pasta dishes.
The collection period for this truffle runs from September 1 to April 15. During these months, truffle hunters roam the hills of Bagnoli, digging for the precious treasure with their dogs. The harvest is carried out carefully to protect the delicate tubers.
Storage & Preparation
- After delivery, the fresh truffle should be removed from its packaging.
- Wrap it in absorbent paper or cloth and store it in an airtight container in the refrigerator.
- Be sure to change the paper regularly to avoid moisture.
- Before eating, clean the truffle carefully with a soft toothbrush and a damp cloth.
This is how delicious dishes are created in the kitchens of Bagnoli – from truffle tortelli to risotto with the unmistakable aroma of this unique treasure.
