FRESH TRUFFLES

White truffle

The white truffle is the most prized and known all over the world for its peculiarity due to the intense fragrance it emanates and its extremely delicate taste. Close your eyes and inhale the scent of the White Truffle is letting yourself be transported in the dimension of a fantastic dream.

Consumed preferably raw, sliced ​​thinly directly on the dishes, better if not too elaborate to savor in the most natural way possible all the taste of this precious tuber.

Make a perfect match with: fried eggs, classic fondue, creamy risotto, traditional tagliolini or meat tartar. It is however excellent on any dish.

Black Winter Truffle

The most famous Black Truffle also known as Norcia Black Truffle or French Périgord Truffle. Its scent and its sweetish taste distinguish it from other Black Truffles. It has a rough black Peridium (Scorza) and a pulp with white veins.

preferably raw and grated directly on the dishes.

A valuable decoration on vol-au-vent and bruschetta that gives a special taste.

Perfect combination with spaghetti with pepper. Lovable with the best cuts of meat to enhance its flavor.

Summer Truffle

This truffle is the most used in the Italian culinary tradition. Its black peridium presents a very warty bark from which also derives the name “Scorzone Estivo”.

It has a delicate scent and taste, solar like the season in which it develops.

Autumn truffle

Also called “Scorzone winter” being very similar both in appearance and flavor to the Summer Truffle. Its slightly marked scent recalls the scent of the earth where it is harvested: mainly clayey and humus-rich soils in cool and humid mountainous areas. It has a black warty peridium and a chocolate-colored pulp with white veins

excellent raw or slightly warmed on any grated or thin slices. It can therefore be used depending on the preparation of the dishes at the beginning, during or at the end of cooking.