Fresh Black Truffle

There more than 70 different types of truffles and 32 of them are grown in Europe but there are two types of truffles that are the most valued. The Black Périgord truffle is the queen of truffles, which Brillat-Savarin called the “black diamond of cuisine”.

Its scientific name is Tuber melanosporum. It has an intense and delicate aroma. At first it has a white pulp, then it turns into a grey/brown colour becoming dark purple with white veins when it reaches maturity. This is the winter truffle, the aristocrat among delicacies.

The white truffle (Tuber magnatum) is popularly known as the Piedmont white truffle, which has a slight but distinct garlic-like taste with a grey pearl colour. They are eaten preferably raw, cut into transparent layers and they are used to dress many dishes from the Piedmont cuisine such as the creamy and compact Langhe fonduta, tagliatella or the perfumed risotto tartufato.  The white Italian truffle is considered   better in cuisine than the Périgord black truffle.