Black autumn truffle Tuber uncinatum

Description
The Autumn black truffle appears a few centimeters below the surface of the soil, in shady places, rarely even under layers of fallen leaves. The aroma is subtle, medium intensity, subtle, but stronger than Tuber aestivum. The taste is moderately intense and reminiscent of nuts. It bears fruit in limestone soils of broadleaf and pine trees at an altitude of up to 1300 meters. It is harvested from October to January. It has a diameter of 2-9 cm, irregularly spherical shape, black-brown or black with pyramidal projections of 4-6 sides which are smaller than Tuber aestivum. Its flesh is hard and whitish at first, dark brown when ripe, with numerous fine white branches, which do not change color when exposed to air.

Preservation of fresh truffle
The cleaned truffle is kept as well as the one we keep in the ground, under the following conditions:
Truffles should never be kept in water.
They should not remain in water before cleaning.
Brushing should be done under drinking water.
Wiping after washing (very important) should be done in a cool place so that the temperature difference between drying and storage is as small as possible.

Storing the truffle
Truffles absorb oxygen and exhale carbon dioxide along with aromatic substances. At a temperature of about 0 degrees Celsius, not much lower, respiration and oxidation are minimized. However, the longer they remain in such conditions, the more aroma they lose. For the proper storage and preservation of the truffle after collection, the largest amount of soil is cleaned and a thin layer is left for better preservation. They are washed and brushed only when they are to be used to avoid the risk of deterioration.
Origin Greece.