THE RAREST GIFTS OF THE EARTH
Sought after for their extraordinary aroma and distinctive character, truffles are among the world’s most celebrated ingredients.
EXPLORE OUR COLLECTION
A WORLD BENEATH THE EARTH
Truffles are shaped by their soil, climate and season. Each variety develops its own aroma, texture and culinary character.
Our collection brings together selected seasonal truffles, from the delicate notes of Summer Truffle to the intense aroma of White Truffle.
Autumn Black Truffle
Tuber Uncinatum
Season: May – August
• Flavor & Aroma: Mild, nutty, and slightly earthy with subtle mushroom notes.
• Best Use: Ideal for salads, pasta, eggs, and light dishes where a delicate truffle essence is desired.
• Price Level: Most affordable among black truffles due to its milder flavor and wider availability.
Summer Black Truffle
Tuber Aestivum
Season: May – August
• Flavor & Aroma: Mild, nutty, and slightly earthy with subtle mushroom notes.
• Best Use: Ideal for salads, pasta, eggs, and light dishes where a delicate truffle essence is desired.
• Price Level: Most affordable among black truffles due to its milder flavor and wider availability.
Winter Black Truffle
Tuber Melanosporum
Season: December – March
• Flavor & Aroma: Known as the “Périgord truffle,” it has the most intense and complex profile: deep earthy tones, cocoa hints, and a long-lasting aroma.
• Best Use: A true gourmet highlight for fine dining—ideal for shaving over pasta, foie gras, premium cuts of meat, and luxurious sauces.
• Price Level: The most expensive black truffle, highly prized in haute cuisine.
White Truffle
Tuber Magnatum Pico
Season: October – December (sometimes early January)
• Origin: Mostly found in Northern Italy (Piedmont, Alba) and parts of Croatia.
• Flavor & Aroma: The most prestigious and rare truffle in the world. White truffles have an intensely aromatic, garlicky, and slightly cheesy profile with hints of shallot and deep earthy undertones. Their fragrance is powerful and unmistakable, making them the crown jewel of gastronomy.
• Best Use: White truffles are never cooked as heat diminishes their delicate aroma. Instead, they are shaved raw over warm dishes such as fresh pasta, risotto, scrambled eggs, or carpaccio. Even a few shavings can completely transform a dish into a luxury dining experience.
• Price Level: The most expensive truffle on the market due to rarity, short season, and unmatched aroma.