The black winter truffle, also known as the "black diamond," grows slowly in the undergrowth throughout the winter. Black truffles absorb all of the rustic and intense essences the soil has to offer.
Its most classic use is in a traditional sauce made by mixing the minced or chopped truffle to warm olive oil flavored with a hint of garlic, salt and ground pepper. (from Sabatino Tartufi)
Truffle season: November - March
USA and Italy