Also known as the Périgord truffle, when it is born it is reddish, but it soon turns black, adopting globular, amorphous and peculiar shapes. Cultivated, but also wild, the truffle is harvested in winter. With firm, black flesh, with whitish, labyrinthine veins, it has an intense, penetrating aroma. It is served with a fried organic […]

Eventhough on autum are ready, we prefer them on winter time. Ideal for those with high cholesterol, but also for combating weight, heart and uric acid problems. We grill them, present them nice and crisp, with no caps or skins, and we serve them with a sprinkling of dried fruits and nuts.