Burgandy truffles (tuber uncinatum), harvested in southern Italy, closely resemble Summer Truffles in their dark exterior. The interior flesh is lighter in color, with milk chocolate-brown flesh mottled with white veins.
Their flavor and aroma is more robust than that of Summer Truffles, perhaps because of their later maturation. Burgundy Truffles are at their best when used uncooked and are typically shaved raw over pasta, rice, egg or potato dishes, and as a finishing touch to sauces or meat dishes.
3 oz fresh Burgundy Truffles
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