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 egg and creamy mashed potato.
Tuber Melanosporum, the queen of the local truffles
