Champignon - Import export

The Burgundy truffle, also known as the autumn truffle, is harvested in France, Spain, Italy and in some Eastern European countries, such as Bulgaria. It has a slightly more intense aroma and stronger character than its cousin, the summer truffle. Initially, it has a bitter taste but this gives way to subtler flavours of hazelnut and mushroom.

he Black Winter Truffle (Tuber Melanosporum ) is widely known throughout world cuisine as “Perigord” Truffles, or in Italy as the “Nero Pregiato”, is considered the King of the black truffles. Generally looks rounded, but can also be irregular or lobed, normally it reaches a size of up to 10 cm (3.9 in). Characterised by small pyramidal cusps and black-brown skin; the winter black truffle's flesh is initially white, then dark. It is permeated by white veins which turn brown with age.

Black Summer Truffle (Tuber Aestivum) Availability: Apr-Sept. •The most plentifully harvested truffle. The fruiting body ranges from the size of a hazelnut to that of an orange. The skin is black. The odor is pleasant and can be quite intense in wales , resembling that of hazelnuts and mushrooms . The main period for ripening runs from May to September. This truffle is commonly found in the United Kingdom , Europe, or wherever there is limestone terrain.

Truffles are often farmed and cultivated in specific locations to meet the high demand better. However, with some types of truffles, cultivating and farming aren’t an option and suppliers must rely on wild sources of truffles..

Les faits Truffle juice made into a pearl to enjoy at any occasion including caviar party Imported from Italy Contains no caviar Medium, jet-black pearls yield a exact nutty and smooth truffle flavor. Refrigerate after opening up to 4 days. Due to temperature sensitivity, we specialty shop our Caviar to hold the utmost quality.

Résistant et pratique, ce casse-noisette en frêne est spécialement étudié pour les noisettes. En forme de champignon, il est esthétique et muni d’une vis qui fait pression sur la noisette.