Would you like to buy a fresh truffle?
A truffle is a hypogean wild mushroom (meaning that it grows underground rather than above). Although this would be wonderful, it is not available all year round. The birth and growth of this delicacy are limited to certain times of the year. Contact us to buy fresh truffles. We will be happy to answer all your questions.
Would you like to buy fresh Alba White Truffle
or fresh Summer Black Truffle?
Fill in the form or contact us on +39 0173 364271. Every day we examine and offer the best truffles, gathered by experienced truffle hunters. Depending on your needs, we choose the very best ones and offer them at the very best price.
We can offer different sizes, truffles with different weights and characteristics, ideal for a gift or to eat with friends during a special dinner. Excellent truffles gathered at night by the most experienced trifulau, guided by the nose of expertly trained dogs.
How to choose the
fresh truffle to buy
White Truffle
Season: September/December
Use in the kitchen: sliced over steak tartare, cheese fondue, tagliatelle with butter, risotto, fried eggs, Tuma d'Alba cheese.
Summer Truffle
Season: June/October.
Use in the kitchen: less aromatic and with a milder flavour than winter truffle, it is best when cooked.
Whole: sliced over fillet steak, cheese fondue, fried eggs, tagliatelle.
Chopped: fry gently with oil and a clove of garlic, salt and pepper. This preparation can be used to flavour rice and pasta dishes, main courses, omelettes and eggs.
Autumn Truffle
Season: October/December
Use in the kitchen: In terms of quality, the Autumn Truffle is halfway between the Winter Black Truffle and the Summer Truffle. It is best when cooked.
Whole: sliced over fillet steak, cheese fondue, fried eggs, tagliatelle.
Chopped: fried gently with oil and a clove of garlic, salt and pepper. This preparation can be used to flavour rice and pasta dishes, main courses, omelettes and eggs.
Winter Black Truffle
Season: November/March
Use in the kitchen: particularly appreciated in French cuisine, in which it is used cooked to enhance the characteristics of various dishes, it can also be used raw.
Whole: sliced over fillet steak, cheese fondue, fried eggs, tagliatelle.
Chopped: fried gently with oil and a clove of garlic, salt and pepper. This preparation can be used to flavour rice and pasta dishes, main courses, omelettes and eggs.
