Burgundy Truffle
Burgundy Truffle
Tuber uncitatum or Burgundy truffles (French: truffe de Bourgogne; Italian: tartufo nero di Fragno or scorzone, "bark"; Spanish: trufa de verano; Swedish: svart sommartryffel), have an intense, hazelnut-like aroma and are highly prized for their gastronomic qualities. They are used in the haute cuisine of France and Italy, as well as a substitute for the Périgord black truffle (T. melanosporum). Like other truffles, they are also canned and bottled for export.[2]
Source: Wikipedia
Burgundy truffles are harvested from September to late December, sometimes also until late January.[2] They have a wider distribution than any other truffle species. Burgundy truffles are found across Europe, from Spain to eastern Europe and from Sweden to North Africa. In France they are found mainly in the north-east and in Italy, in the north. In the United Kingdom they were plentiful prior to the 20th century, but are now rare. Their distribution may not yet be definitively established: there are as of 2007 unconfirmed reports of findings in China.