Hooked truffle
Discover all the features of this special product of nature
For some, the uncinato truffle is considered a variety of the summer truffle. In fact, the two products are very similar, but what changes is the period in which the uncinato is harvested. It also has a more intense aroma, which comes from the fact that it is born and grows in more humid and fresh environments.
Tuber Uncinatum Chatin
The characteristics of the uncinate truffle
The Hooked Truffle (Tuber uncinatum Chatin) owes its name to the mycologist, botanist and writer Chatin, who in 1887 described its characteristics for the first time and classified the species. The name “hook” derives from the peculiar shape of its spores, which when observed under a microscope have a characteristic hook shape.
The peridium, the external surface of the truffle, has a wrinkled texture and an intense black color, almost ebony. On the contrary, the gleba, the internal part, exhibits a hazelnut tone tending towards chocolate, crossed by lighter veins and ramifications, which create an elegant chromatic contrast.
The aroma of the Uncinato Truffle is particularly intense and persistent, with notes of undergrowth, hazelnut and humus.
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How to preserve the uncinato truffle
To best preserve the freshness, aroma and precious organoleptic properties of the Uncinato Truffle, it is essential to adopt an appropriate conservation method.
It is recommended to wrap the truffle in absorbent kitchen paper, which should be replaced daily to absorb excess moisture and prevent the formation of mold, which could alter the flavor and consistency of the truffle.
The truffle should be placed, thus protected, in an airtight glass or plastic food container and then stored in the refrigerator, preferably in the least cold compartment.
By following these simple but fundamental instructions, the uncinato truffle will maintain its freshness for about a week.
It is important to underline that the truffle should be washed only immediately before using it in the kitchen, avoiding cleaning it before placing it in the refrigerator.
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How to clean the uncinate truffle
Cleaning the Uncinato Truffle requires delicacy and precision to avoid damaging the surface and compromising its aroma.
First, the truffle must be immersed in cold water for about ten minutes, this will allow it to soften any residues of soil and the most stubborn impurities.
Next, rinse the truffle under cold running water, using a soft-bristled toothbrush or a brush with delicate bristles.
It is important not to rub too hard so as not to damage the fragile surface of the truffle.
Finally, you need to dry the truffle thoroughly by dabbing it delicately with a clean, dry cloth. -
How to cook the uncinato truffle
The Uncinato Truffle lends itself to a surprising variety of uses in the kitchen, thanks to its versatility and its intense and refined aroma.
It is the ideal ingredient to enhance the flavour of fish-based dishes, eggs, croutons, but it also goes harmoniously with first and second courses, both meat and vegetarian.
Its unmistakable aroma enriches risottos, fresh pasta, white meats, cheeses and even some sweet preparations.
The Uncinato Truffle, added raw at the end of cooking or used to make sauces and condiments, will give dishes a touch of elegance and a truly unforgettable taste.
How to harvest the uncinate truffle
The search for the hooked truffle takes place thanks to the precious collaboration of the dogs, who are trained for this task through play: every time they find a truffle they receive food as a prize and reward for the work they have done.
After the dog has identified the spot where the truffle is hidden, it begins to move the earth with its paws, before the owner intervenes: the owner uses a special spade to remove the truffle from the ground, trying not to damage it.
At this stage, in particular, it is important to avoid breaking the roots thanks to which the truffle has grown underground up to that point.
Thus, the roots can later give rise to other truffles.
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Where and how the Uncinato Truffle grows
The Uncinato Truffle (Tuber uncinatum) stands out in the world of mycology as a particularly valuable variety, with superior organoleptic characteristics and an intense aroma that make it highly sought after by gastronomes. Its growth follows precise models and requires specific environmental conditions, making its presence a natural indicator of the health of the forest ecosystem.
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Type of soil
Limestone soils are the natural habitat of the Uncinato Truffle, with a mineral composition that must present a specific balance of elements. The structure of the soil requires well-defined characteristics: it must be loose, with a percentage of skeleton between 15% and 40%, to allow adequate circulation of air and water. The optimal pH is between 7 and 8, with a slight preference for values closer to 7.5.
The presence of forest humus is crucial, with a percentage of well-decomposed organic matter that must be between 2% and 8%. The soil must maintain a good water retention capacity, while ensuring effective drainage to avoid water stagnation that could compromise the development of the mycelium. -
Altitude
The altimetric distribution of the Uncinato Truffle is concentrated in the range between 400 and 1000 metres above sea level, with a predilection for intermediate altitudes between 600 and 800 metres.
In these environments, microclimatic conditions generate the right balance between temperature and atmospheric humidity. Moderate daily and seasonal temperature variations favor the formation of fruiting bodies. At these altitudes, the presence of morning fogs and the regular distribution of precipitation create the ideal conditions for the development of truffles.
The mid-coast areas, especially those with a north-east exposure, guarantee natural protection from extreme temperatures.
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Seasonal period
The biological cycle of the Uncinato Truffle reaches its peak during the autumn season, with a harvest period that extends from September to December. The first weeks of September mark the beginning of maturation, stimulated by autumn rains and the progressive lowering of temperatures.
The quality of truffles improves as the season progresses, reaching excellence between October and November, when the aromas intensify and the consistency becomes optimal. The autumn weather conditions, with alternating moderate rains and sunny days, determine the productivity of the truffle grounds. The harvest can continue until the first significant frosts, which mark the natural end of the season. -
Symbiotic tree species
The Hooked Truffle develops complex mycorrhizal relationships with various tree species, creating a mutual support system essential for its survival. The black hornbeam (Ostrya carpinifolia) is one of the most effective symbionts, followed by the downy oak (Quercus pubescens) which offers particularly favourable conditions. The hazelnut (Corylus avellana) establishes a very productive symbiosis, while the lime (Tilia spp.) and the black pine (Pinus nigra) complete the picture of the main associations.
Each tree species contributes differently to the development of the truffle: the black hornbeam guarantees an excellent soil structure thanks to its root system, the downy oak provides optimal shading, the hazelnut ensures an ideal microclimate in the undergrowth. The simultaneous presence of several symbiotic species increases the probability of finding superior quality truffles.
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Dogs and equipment
The search for the Uncinato Truffle requires careful preparation and specific tools. The truffle dog must possess particular characteristics: a highly developed sense of smell, concentration and physical resistance.
The most suitable breeds include the Lagotto Romagnolo, the Italian Pointer and the English Pointer, but the breed is secondary to training. The spade, a fundamental tool for extraction, must have precise characteristics: a sharp blade of about 15-20 centimetres, an ergonomic handle and adequate resistance to work on compacted terrain.
The hunter needs technical clothing suitable for variable weather conditions and a ventilated container for storing the collected truffles.
The equipment also includes tools for immediate cleaning of truffles and for restoring the soil after extraction.
The necessary authorizations vary from region to region, with control systems aimed at preserving natural truffle grounds. In-depth knowledge of the territory and respect for the natural environment are fundamental elements for sustainable harvesting. -
Collection areas
The growing areas of the Uncinato Truffle are mainly distributed in central and northern Italy, with significant concentrations in specific regions.
Abruzzo, a region with extraordinary biodiversity, is among the most renowned areas for the collection of the Uncinato Truffle. The Abruzzo region, with its varied morphology that ranges from the Adriatic coast to the internal mountain massifs, presents optimal environmental conditions for the growth of this prized hypogeal fungus. The Abruzzo collection system is based on a centuries-old tradition, with techniques handed down from generation to generation. Local truffle associations play a key role in the conservation of natural truffle grounds and in the training of new hunters, ensuring the sustainability of this precious local resource.
The Tuscan-Emilian Apennines have numerous suitable areas, characterised by mixed broadleaf forests on calcareous substrates.
The Marche region offers particularly favourable environments, especially in the inland hilly areas, where the combination of suitable soils and optimal climatic conditions favours the production of superior quality truffles.
Umbria, with its centuries-old woods, maintains a consolidated truffle tradition. The collection must follow specific regional regulations, with attention to the permitted periods and authorized techniques.
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Average price of the uncinate truffle
Depending on the season, the price at which fresh truffles are sold is bound to change; but in reality there are variations even from one week to the next.
Among the aspects that affect the market value there is, without a doubt, the demand from consumers; furthermore, the quotation is also determined by the availability of the truffle in nature and by its quality.
In short, a fixed price cannot be defined a priori for fresh truffles. The price increases if truffles are found in modest quantities and the demand is high; but if, on the other hand, larger quantities are collected and the market demand is not so high, it is inevitable that the price will decrease.
Who we are
Our history is rooted in an ancient tradition, passed down from generation to generation: the cultivation and hand-picking of fresh truffles. Since ancient times, our family has followed hidden paths in the woods in search of this precious treasure, carrying on an art made of patience, passion and respect for nature.
But our commitment does not stop there. We have always dedicated ourselves to the creation of culinary specialties, sauces and preserves, made with the same care and dedication that we reserve for our truffles.
Our philosophy is based on a simple but essential principle: zero km. We want to introduce the world to the wonders of Italian nature, while preserving the environment that surrounds us. We are convinced that sustainability and quality can walk side by side, and our truffles are proof of this.
How about discovering the unique flavor of this extraordinary tuber, the fruit of a tradition that lives and grows with us?
