Our Truffles

Truffles, along with foie gras and caviar, are beloved by gourmets as one of the three great delicacies of the Western world. There are many types of truffles, with over 100 recorded, but only 10 or fewer are edible, and they can be broadly divided into black truffles and white truffles.
There are five main types of black truffles: Summer, Autumn, Winter, Himalayan and Périgord, while there are two types of white truffles: Piedmont and Bianchetto.

The aroma of mature truffles is distinctive and sensual, and is said to be similar to animal pheromones. Historically, truffles have been considered an aphrodisiac since prehistoric times.

White Winter Truffle (Tartufo Bianco d'Alba Tuber Magnatum Pico)

Tartufo Bianco d'Alba is a very rare Italian white truffle. This culinary "diamond" is nothing short of enchanting. This special variety has an intense and penetrating aroma reminiscent of methane and fermented cheese. It is best eaten raw with cold or hot dishes, which enhance the truffle's aroma rather than mask it. This king of truffles is gastronomically unique and produces an amazing and seductive aroma and flavor. Harvest period: mid-September to mid-January

Black Winter Truffle (Tuber melanosporum)

The black winter truffle is also known as the king of black truffles. Its unique flavor and sharp aroma make it one of the most expensive edible mushrooms in the world. It is known for having the deep earthy aroma and flavor that is the best among black truffles, and is called the "black diamond" of the dinner table because of its divine taste. It is considered one of the most expensive truffles, and some people prefer it to the more famous Tuber magnatum pico (white truffle). Harvest season: mid-November to mid-March in Europe, mid-June to mid-August in Australia

Black summer truffle (Tuber estevum)

The surface of the flesh of the Italian Black Summer Truffle has a rough texture like crocodile skin and is covered with small diamond-shaped protrusions formed by stones in the soil. When ripe, the Italian Black Summer Truffle has a nearly black surface and a pale grey flesh with white marbling throughout. It has a rich woody aroma with notes of garlic, wild mushrooms and earthy hazelnuts. The "purist style" is about staying as true as possible to the delicate flavor of the summer truffle. This is the path that many Michelin-starred chefs choose, but it is not so simple as it requires more creativity and research to find ingredients that blend beautifully with the summer truffle and enhance its flavor rather than overpower it. Harvest season: from mid-May to the end of August

Burgundy Truffle (Tuber Uncinatum)

Apart from the autumn truffle (Tuber uncinatum), the Bulgarian truffle must have its own importance. Its outside is black, like its summer and winter sisters, but it has much more pronounced warts and its inside has many variations of brown. Its aroma is much stronger than the summer one, with an earthy aroma like roasted coffee, and its flavor is very powerful. Like other truffles, it originates in limestone soils, mountainous regions with high rainfall and cold shady areas with plenty of water. Harvest period: from mid-September to the end of December

White truffle (Bianchetto tuber borkii)

When young, this truffle looks similar to the tuber magnatum (white truffle), and when ripe, it has a similar aroma and taste. Unripe truffles are sometimes called "white summer truffles" because of their thin flesh. Ripe summer truffles are pale beige to hazelnut in color. Bianchetto truffles are great in cooking, as their wonderful truffle flavor develops when cooked. Enjoy their rich flavor in a simple spring truffle omelette, pasta, or risotto. Harvest season: mid-January to mid-April