Truffle - Most Species
|
Precious white truffle ,white truffle from Alba and Acqualagna |
Location :
Mainly in Italy
Cultivation areas :
Limited, because at the moment, it is very hard to find and to cultivate.
Commercial value :
Very high due to high market demand but limited production and conservation.
Picking time :
September to December
| Precious black truffle , black truffle from Norcia and Spoleto ( Tuber melanosporum Vittad. ) |
Location :
It is almost exclusively produced and picked in Italy,France and Spain.
Cultivation areas :
There are several suitable areas for cultivation. It is considered the most interesting truffle for artificial truffle culture.
Commercial value :
High, thanks to very good flavour characteristics and many types of coocking use
Picking time :
November to March
| Summer black truffle ( Tuber aestivum Vittad. ) |
Location :
It is produced and picked in several European areas. Even if the best areas are in
Italy,France and Spain.
Cultivation areas :
There are many good areas for cultivation. It is definately one of the easiest truffles to obtain in artificial cultivation.
Commercial value :
Even with a medium-low market value, the average truffle production is very high .
It is well used fresh or for preparing sauces, patés, etc , mixed with other ingredients, for jar and tube products.
Picking time :
June to September
| Autumn black truffle ( Tuber uncinatum Chat.) |
Location :
It is produced and picked mostly in Italy, France and Spain, in cold and cool areas.
Cultivation areas :
More limited than the summer truffle , which is similar but better .
Commercial value :
It is an emerging truffle, with a good market demand
Picking time :
September to December
| Small white truffle ( Tuber borchii Vittad.) |
Location :
It is produced and picked in several European areas.
Cultivation areas :
There are many good areas for cultivation. It is definately the easiest truffle to obtain in artificial cultivation.
Commercial value :
The normal quotation is medium . It is frequently used for preparing sauces, patés, mixed with other ingredients, for jar and tube products.
Picking time :
January to April
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