(Black Winter Truffle)
The Périgord truffle, also known as the winter black truffle (scientific name Tuber Melanosporum Vitt.), is a highly valued and sought-after edible fungus that grows underground.
The Périgord truffle has a black, rough exterior and a blackish-brown interior with white veins and is known for its strong, earthy flavour and aroma, with notes of nuttiness, musk, and chocolate.
Harvesting Season
The Périgord truffle is a type of black truffle and is harvested in the winter months, (From 1st December to 15th of March), It grows underground, typically near the roots of certain trees, such as oak, hazelnut, and beech trees.
How to consume
It is considered a delicacy in many cuisines and is often used to flavour dishes such as pasta, eggs, and meat.
(Tuber Magnatum Pico)
Tartufo Bianco, also known as the White Truffle, is a highly prized and expensive type of truffle that grows underground in the soil of certain regions of Italy, particularly in the Piedmont region.
Tartufo Bianco is usually round or irregularly shaped, and its size can range from that of a walnut to a small potato. The exterior is covered in a rough, warty, and pale yellow-brown or ochre-coloured skin that may be slightly cracked. When sliced, it has a creamy white to beige-coloured interior with intricate veining that varies in colour from pale yellow to dark brown.
Tartufo Bianco forms a symbiotic relationship with the roots of certain trees, particularly oak, hazel, and poplar trees. The truffle spores are dispersed by animals, such as wild boars and rodents, that dig up the truffles in search of food.
Harvesting Season
Tartufo Bianco is harvested in the autumn months, typically from September to December, using trained dogs to locate the truffles in the soil.
How to consume
Tartufo Bianco is known for its pungent aroma, intense flavour, and unique musky and garlicky notes. It is considered a delicacy in many cuisines and is often shaved thinly over dishes such as pasta, risotto, and eggs.
(Tuber brumale Vittad)
Tuber Brumale Vittad is commonly known as the Winter black truffle. The fungus is highly valued in the culinary world for its pungent aroma and flavour.
The Tuber Brumale Vittad truffle has a black exterior with a rough, warty surface and a firm, dense interior that ranges in colour from black to dark brown.
Harvesting Season
Tuber Brumale is a winter truffle, which means it grows underground and is harvested from December to March.
How to consume
Tuber Brumale Vittad truffles are often used to flavour dishes such as soups, sauces, and risottos. They are also used as a topping for pizza and pasta dishes.
(Tuber albidum Pico o Tuber borchii Vittad)
The Bianchetto truffle, also known as the whitish truffle or Marzuolo truffle, is similar in appearance to the white truffle (Tuber magnatum), but it has a milder aroma and flavour.
While the white truffle is highly prized for its intense and complex aroma, the Bianchetto truffle has a more subtle and delicate aroma that is often described as earthy or nutty. The Bianchetto truffle also has a firmer texture and a less pronounced flavour than the white truffle.
However, like the white truffle, the Bianchetto truffle is still highly valued in the culinary world for its unique taste and texture.
Harvesting Season
The Bianchetto truffle is harvested from late January to April, making it a spring truffle.
How to consume
Bianchetto truffle is often used to flavour dishes such as omelettes, pasta, risotto, and meat dishes, and is sometimes used as a substitute for other prized truffle species including the white truffle, due to its lower cost and availability.
(Tuber uncinatum Chatin)
Tuber uncinatum Chatin, commonly known as Tartufo Uncinato, is characterized by its blackish-brown exterior, which is covered in small, diamond-shaped bumps or warts, and its pale grey-brown interior, which is streaked with white veins.
Uncinato truffle is highly prized in the culinary world for its delicate, nutty flavour and pungent aroma, which has been described as a combination of earthy, musky, and slightly fruity.
Harvesting Season
Tartufo Uncinato is typically harvested in the autumn months, between September and December, and can be found growing under a variety of trees, including oak, hazelnut, and beech.
How to consume
Uncinato truffle is recommended almost always to consumed cooked, as cooking helps to release and enhance its flavours and aromas. It is typically shaved or grated over dishes just before serving, as a finishing touch. It is a versatile ingredient that can be used in a variety of dishes, including pasta, risotto, eggs, and meat dishes. It pairs well with a range of flavours, including butter, cheese, herbs, and garlic, and can be used in both traditional and modern cuisine.
(Summer Truffle - Tuber aestivum Vitt)
Tuber aestivum Vittad., commonly known as Tartufo Estivo or Scorzone is a relatively most common truffle type founded in nature and Italian dishes.
Summer Truffle has a rough, blackish-brown exterior covered in small, pyramid-shaped warts, and its interior is brownish grey with white veins. Due to its more subtle flavor and aroma, it is often used in dishes that require a more delicate truffle flavor while still having a distinctive earthy and nutty taste.
Harvesting Season
Summer Truffle is typically harvested during the summer months, between May and September.
How to consume
Summer Truffle is usually consumed cooked, It is often shaved or grated over dishes such as pasta, risotto, and eggs, and is sometimes used to flavor sauces and dressings.
Discover the exquisite allure of our Black Summer Truffles—a culinary symphony of earthy richness and delicate aroma, harvested during sun-kissed days.
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