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I tartufi abruzzesi
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Caratteristiche e varietà
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Amati da chiunque abbia un palato raffinato, i tartufi sono un ingrediente di alta cucina che si abbina a una grande varietà di piatti. L’Abruzzo è una delle regioni italiane più fertili per quanto riguarda la produzione di tartufi, grazie alle caratteristiche del territorio e del clima; sono infatti numerosi le aree caratterizzate da un buon livello di umidità per tutto l’anno e i terreni soffici e ricchi di carbonato di calcio. Per taluni, addirittura, quest’area geografica può essere considerata la Patria del prezioso tubero.
Qualsiasi declinazione di questa eccellenza gastronomica matura in differenti periodi dell’anno: in tal modo si ha la garanzia di tartufi freschi e profumati in qualsiasi stagione, dall’estate all’inverno. Inoltre ce ne sono diverse varietà, ognuna delle quali è speciale: il tartufo bianco pregiato (il celebre Tuber Magnatum Pico), il tartufo nero pregiato, il tartufo uncinato e il tartufo estivo o scorzone. Conosciamole più da vicino.
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Acquista online i nostri Tartufi abruzzesi
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Tartufi freschi
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I nostri Tartufi abruzzesi
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Tartufo bianco pregiato
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Il tartufo bianco pregiato viene definito da più parti il re della tavola: di certo è il tartufo di maggior pregio. Molto saporito e altrettanto profumato, può arrivare fino a mezzo chilo di peso. Deve essere consumato crudo – a differenza del tartufo nero -, tagliato a fette molto sottili. Il tartufo bianco pregiato lega di più con il tiglio, con la quercia, con il pioppo e con il salice. La gleba ha un colore che varia dal rosso mattone al nocciola. Si raccoglie tra l’inizio di ottobre e la fine di dicembre.
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Tartufo nero pregiato
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Il tartufo nero pregiato si cava tra la metà di novembre e la metà di marzo: per questo viene utilizzato per molti piatti invernali. Caratterizzato da una forma piuttosto regolare e tondeggiante, ha un peridio rugoso e nero, con verruche scure di piccole dimensioni, e un sapore dolciastro. Il profumo non è mai eccessivamente intenso, ma al contrario è piacevole e delicato. La gleba, infine, ha un colore nero violaceo, mentre le dimensioni possono essere piccole come quelle di una nocciola o grandi come quelle di una patata.
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Tartufo uncinato
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Il tartufo uncinato a volte viene confuso dai meno esperti con il tartufo estivo: in effetti sono parenti stretti, al punto che il tartufo uncinato viene indicato anche come scorzone invernale. Si tratta di un tartufo di montagna, e che quindi si sviluppa nei climi freddi: nasce durante la stagione estiva per poi maturare nei mesi invernali. L’uncinato può essere raccolto tra la fine di settembre e la fine di dicembre, ma a volte si trova fino a metà marzo. La gleba è di colore scuro, con tonalità che ricordano quelle del cioccolato, mentre le venature ramificate biancastre compaiono solo quando il prodotto è maturo.
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Tartufo estivo o scorzone
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Il tartufo estivo, chiamato anche scorzone, è caratterizzato da una superficie estremamente ruvida e vanta proprietà organolettiche ottimali, ma non uguali a quelle del tartufo nero pregiato. Il periodo è di colore nero, a maggio ragione negli esemplari più maturi, mentre la carne varia dal giallo al nocciola in base al livello di maturazione. Il sapore è decisamente piacevole, paragonabile a quello dei funghi porcini, e il profumo aromatico è intenso. Il periodo di maturazione inizia a maggio e si conclude a metà autunno.
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