FRESH TRUFFLES

Fresh White Truffles (Tuber Magnatum Pico) Season : October - December

Fresh White Truffles come from the northern region of Italy. The flesh of the white truffle ranges from pale cream to brown with white marbling. Alba truffles have an aroma similar to deep-fried sunflower seeds and walnuts.

Recommended uses: The extremely refined flavor of the white truffles matches wonderfully with butter for dressing pasta and rice dishes.

Fresh Black Winter Truffles (Tuber Melanosporum) Season : November - March

The Black Winter Truffle grows slowly in the undergrowth throughout the winter. Black Truffles have a strong aroma resembling cocoa, licorice, hazelnuts and mint.

Recommended uses: Its most classic use is in a traditional sauce made by mixing the minced or chopped truffle to warm olive oil flavored with a hint of garlic, salt and ground pepper.

Fresh Australian Black Winter Truffles (Tuber Melanosporum) Season: June - August
The Australian Black Winter Truffle grows slowly in the undergrowth throughout the Australian winter. Black Truffles have a strong aroma resembling cocoa, licorice, hazelnuts and mint.

Recommended uses: Its most classic use is in a traditional sauce made by mixing the minced or chopped truffle to warm olive oil flavoured with a hint of garlic, salt and ground pepper.

Fresh Black Burgundy Truffle ( Tuber Uncinatum) Season : September - November
If you have avoided buying truffles because of the expense, you may wish to try the burgundy truffle. Since the burgundy truffle has also a delicate flavour and it’s better to shave them into thin slices on dishes to finish them.

Recommended uses: Toss with pasta; stir into a finished risotto dish; mix with olive oil to top bruschetta; fold into mashed potatoes.

Fresh Black Summer Truffle ( Tuber Aestivum Vitt) Season : May - September
Fresh Black Summer Truffles have a mouthwatering sweetness, resembling hazelnut. Since the summer truffle has a more delicate flavor, it shouldn’t be used in dishes that are cooked. Like good extra-virgin olive oil, the heat will destroy the flavor. Instead, shave thin slices of the truffle onto dishes to finish them. A little goes a long way!

Recommended uses: Cut, mince and toss with pasta; stir into a finished risotto