Alba White Truffle, (Magnatum Pico), FreshFrom £45.00The Alba white truffle (tuber magnatum pico) is one of the most important jewels in the culinary calendar, and is a gastronomical object of desire. It comes from Italy's Piedmont region and is famous for its aroma, taste and aphrodisiac qualities. For centuries people have travelled from near and fa...- Autumn Black Truffle, (Tuber Uncinatum), FreshFrom £45.00
- Perigord Black Truffle (Melansporum), Fresh
- Summer Truffles, FreshBlack summer truffles are the most common of the black truffle because they have such a long season. They are available from May to September, and they are excellent value for money. They have a delicately mild nose and flavour so we highly recommend using truffle oil or truffle butter to bring out ...Out of stock
- Honey Truffle, FreshThe honey truffle is a rare and usual variety that is quite different to the more familiar black and alba white truffles. The crisp, white flesh is beautiful shaved over desserts and lends its surprisingly sweet flavour to the dish. The saccharine quality makes it a wonderful way to add depth and la...Out of stock
- Spring White Truffle (Tuber Albidium Pico), FreshThe spring white truffle has a very delicate taste. The aroma varies from very strong to medium and the size is generally smaller than winter truffles. The marbling inside has strong white veins with a brown center, and the outside colour varies from creamy beige to a russet brown. Flown in from Nor...Out of stock
- Smooth Black Truffle, FreshThe smooth black truffle, also known as tuber macrosporum, is well known for its distinctive, aromatic flavour. It has a strong, garlicky taste and like the white truffle, is rare and difficult to find. The flesh is purplish-brown with thin white veins running through the truffle - when you cut into...Out of stock
Round, warty, and irregular in shape, what fresh wild truffles lack in appearance, they more than make up for in taste. Pungent white truffles and more subtle black truffles can be shaved raw onto salads, pasta or eggs or they can be added to meat, poultry, pâtés and stuffing for deep, aromatic flavour.
Freshness is key to the unique truffle experience
The wonders of truffles are best enjoyed fresh; shortly after they have been harvested. They are collected seasonally, usually using trained dogs or pigs. Because of their flavour and rarity, chefs have treasured them for centuries.
The seasonal splendors of truffles
The Alba white truffle (tuber magnatum pico) is an object of desire for gourmands. It comes from Italy's Piedmont region and is harvested only between October and December.
To mark the start of spring we fly in the albidium pico white truffle from Northern Italy and Eastern Europe. It has a very delicate taste and an aroma that varies from very strong to medium.
The Perigord or black winter truffle, harvested from November through to March, has the strongest black truffle flavour, and is very highly regarded. We fly in only the freshest truffles from Umbria, known in Italy as ‘il tartufo nero di Norcia’.
With a long season, black summer truffles are the most common and are available from May to September. They have a delicately mild fragrance and flavour, so we highly recommend them for truffle oil or truffle butter.
Black autumn truffles have a delicate aroma and hints of hazelnut and woodland flavours. In contrast, spring black truffles have a strong nose and intense nutty flavour. Try them with other spring delicacies like white asparagus or morels.
The garlic aroma of the rare Smooth Black Truffle (Tuber Macrosporum) is comparable to the fresh white truffle with a distinctive, pungent taste. Try shaving it over pasta, risotto or on toasted bread with a generous drizzle of extra virgin olive oil.
For something quite different, the honey truffle is rare and unusual with crisp, white flesh. Its sweet flavour adds depth to ice creams, cakes or mousses. For a delicious savoury-sweet combination, try it with goat's cheese or goat's curd and honey.