FRESH TRUFFLES

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  • WHITE TRUFFLE (Tuber Magnatum Pico)

    Harvest period: September/December
    Use in the kitchen: sliver on raw meat, fondue, tagliatelle with butter, risotto, fried eggs, toma d'Alba.

  • BLACK WINTER TRUFFLE (Tuber Melanosporum Vitt.)

    Harvest period: November/March
    Use in the kitchen: appreciated especially by French cuisine that exalts the characteristics through cooking,but can be also used in raw form.
    Whole: slivers on fillet, fondue, eggs in the pan, tagliatelle.
    Diced: sauté with oil and a clove of garlic, salt and pepper. The preparation can be used on pasta dishes, main courses, omelettes and eggs.

  • SUMMER TRUFFLE (Tuber Aestivum Vitt.)

    Harvest period: June/October.
    Use in the kitchen: Less perfumed and flavourful than the winter truffle, more preferably used cooked.
    Whole: slivers on fillet, fondue, eggs in the pan, tagliatelle.
    Diced: sauté with oil and a clove of garlic, salt and pepper. The preparation can be used on pasta dishes, main courses, omelettes and eggs.

  • AUTUMN TRUFFLE (Tuber Uncinatum Chatin)

    Harvest period: October/December
    Use in the kitchen: It is qualitatively between the Black Winter Truffle and the Summer Truffle. More preferably used cooked.
    Whole: slivers on fillet, fondue, eggs in the pan, tagliatelle.
    Diced: sauté with oil and a clove of garlic, salt and pepper. The preparation can be used on pasta dishes, main courses, omelettes and eggs.

  • BIANCHETTO TRUFFLE (Tuber Borchii Vitt. o Tuber Albidum Pico)

    Harvest period: January/April
    Use in the kitchen: less prized than the white truffle, you can use as slivers on raw meat, fondue, tagliatelle with butter, risotto, fried eggs, toma d'Alba.