We are committed to delivering your fresh WHITE TRUFFLE & BLACK AUTUMN TRUFFLE straight from the field to your home or business
all around the world. within a period not exceeding 24 hours in Europe, For Asia delivery will vary between 48 hours. We guarantee that the cold chain is maintained at all times.
Information About White Truffles
The Italian White truffle is easy to distinguish. It is roughly rounded with a smooth-textured suede-like surface. It is not white in color, rather yellow to brown, with brown spotting increasing as it matures. It has a translucent, grey flesh marbled with thin, white to light hazel veins. Italian White truffles release penetrating aromas of garlic, spices, musk and cheese when fully mature. The aroma that historically defines Italian White truffles is due to the hormone, androstenol, which evolved in truffles to lure in animals to detect it and eat it.
White Truffles are available in late fall to mid-winter.
The Italian White truffle (Tuber magnatum) is often called a “Piedmont Truffle” or the “White Truffle from Alba”. The only difference between summer and winter White Italian truffles is the season during which they are harvested. The White Truffle from Alba, Italy is considered to be the most superior white truffle in flavor and fragrance. It also commands the highest price of all truffles.
High temperatures can destroy the volatile components that make up the aroma and flavor of White truffles. Hence, they should only be served fresh. Use Italian White truffles as a finishing element to a dish, thinly shaved over pastas, cooked eggs, pureed soups and risottos. Italian White truffles pair well with lobster, crab, leeks, garlic, fresh soft cheeses and aged hard cheeses, cream, chicken, potatoes, winter squashes, bacon, light-bodied vinegars and herbs such as tarragon, basil and chervil. Truffles will keep, dry and tightly wrapped or stored in rice, for about a week. The best flavored truffle should be consumed within a few days of purchase.
Italian White truffles are found in five varieties, determined by the trees around whose roots they grow. Depending on whether they are found near weeping willow, oak, poplar, lime trees or vines, their color varies from a sometimes veined white to pink and dark gray. The fungi of all truffles are mycorrhizal. The trees rely on truffles to obtain nutrients and as truffles grow below the soil’s surface they must rely on animals to eat them to distribute their spores and continue to reproduce. Truffle hunting in Italy is conducted discreetly and independently, during the early morning hours when the air is crisp and the smell of ripe truffles is distinct, not camouflaged by combative odors and elements.
Information About Black Autumn Truffles
- Latin name: Tuber Uncinatum
- Other names: Burgundy or Bourgogne Truffle, English Truffle
- Season: From early October through to mid to late December
Typically we ship Black Truffles at around 20-30 grams per piece, although larger examples are used to fill orders of large quantities (more than 100 grams).
External Appearance of Black Truffles
The exterior of Black Truffles ranges from a light to dark brown colour. The outside always demonstrates clearly defined large wart-like bumps in a polygon form.
Black Autumn Truffles should be very hard to the touch with no suggestion of softness.
Internal Appearance of Black Truffles
When sliced in half, Black Truffles should demonstrate a clear white marbling on a pale cream to light brown background.
Aroma and Taste of Black Truffles
When fully mature, Black Autumn Truffles have a rich flavour and aroma, with hints of earthiness, hazelnuts, chocolate, and vanilla.
When past their best; these Truffles tend to turn soft and spongy after around 2 weeks.
Black Truffles have a longer shelf life, and can keep well for around 2 weeks after being hunted. Black Truffles typically lose around 1 or 2 % of their body weight every day.
Black Truffles should not be confused with the more pungent and rarer Black Winter Truffle (T. Melanosporum). It is considerably more common (and therefore less expensive), and is often found in preserved truffle products.