TRUFFLE

The Italian truffle from the qualitative point of view is acknowledged as the best in the world.

 

In Central Italy, where our products comes from, we collect over 65% of the entire national production. There are nine species of truffle, but the most appreciated truffle varieties are five and each one is related to a precise period of the year. The truffle is a spontaneous non-cultivated product, its production is strongly linked to the climatic course of the season and it is for this reason that the price varies depending on the type of product and the quantities available.

Prices and availability can endure variations according to the season during the year.

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The authentic black truffle
(Tuber melanosporum vittadini)

The black truffle is better known as the Perigord truffle. Further designations are the truffle of Norcia or in Italian tartufo pregiato. The scientific name is Tuber melanosporum vittadini. It is one of the most popular truffles in the world and due to its very limited quantity it is one of the most expensive foods in the world. The best authentic black truffles in Italy come from around Norcia in Umbria. It is difficult to describe the complex aroma. One notices a slightly sweetish almost earthy smell.

The Black truffle Uncinato
(Tuber aestivum var. uncinatum chatin)

The uncinate Truffle belongs to a category of truffles highly appreciated in France known as “Truffe de Bourgogne”. It is a quality that ripens in the Autumn – Winter season. It has high organoleptic qualities, aesthetically perfect it reaches considerable size and thanks to the cold winter climate it is not attacked by flies and insects. Its flavour is much more intense, distinctive and pleasant than that of the summer truffle.

The authentic white truffle
(Tuber magnatum pico)

This is better known as the white Alba-truffle. This does not necessarily mean that it comes from the Alba in the Italian Piedmont. The same quality can be found in a few other regions in Italy. It is the most expensive and thus the most luxurious food in the world. Because of its smooth surface it looses its humidity very quickly which causes a weight-loss and a price-loss. This kind of truffle has a smooth pale ochre or slightly yellowish surface and the fruit pulp has a light brown colour with fine veins. Its extremely strong but pleasant aroma reminds you a bit of garlic honey and flowers. It is very sensitive to heat and loses its aroma when cooked. This is the reason why it is mostly used fresh by grating it over warm dishes like pasta or egg dishes. Its season lasts from October to the end of December.

The black summer truffle or scorzone
(Tuber aestivum vittadini)

This summer truffle is mainly recognizable by its black rough warted surface. The warts are almost like pyramids and the gleba has a yellow-brownish colouring with numerous light veins. Its season lasts from March to November often until December. The quality of the black summer truffle is very good even though it does not attain the aroma of the authentic black truffle. Due to its relatively good availability and to the similarity in taste with traditional mushrooms its price is well below that of the authentic black truffle. Thanks to its relatively thick skin it is much more resistant to the humidity loss.

The bianchetto truffle
(Tuber borchii vittadini or Tuber albidum
vittadini)

The exterior of this truffle is confusingly similar to that of the authentic white truffle. Luckily they do not ripen at the same time. The surface is smooth and pale-white and the fruit layer is brown with rough veins. It is collected from the middle of January to the end of April and is often also called the white spring truffle. It has a very distinct (but not so intense) aroma – rather sharp and not
as complete as that of the the real white truffle.
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