This truffle matures from January to March, only in certain regions of Italy. It has a light taste of moss (lat. Moschatum). In comparison to the Périgord truffle, the Muskat truffle is less intensive in taste and affordable. The flesh is dark with white veins.
Import: Imported from Italy, the Marches and local surrounding
Distribution: Turkawka & Co. Tutti Tartufi, Forchstrasse 136, 8125 Zollikerberg
Ideal for: Pasta dishes, Meat, Fish, Focaccia, fried egg dishes and mashed potato. We recommend to grate the truffle with a fine grater (parmesan or muscat), so that the flavor comes into it’s own. Suitable in sauces or mashed potato. With Meat and egg dishes as well as Pasta and Risotto, we recommend shaving the truffle in fine thin slices before serving.