bianco

White TruffleTuber Magnatum Pico

Harvest time: october to december

White truffle is considered the best one, its scent is unmistakable. It is the most valuable among the truffle species.

Cooking tips: appetizers, pasta, meat and fish dishes, eggs.

nero-pregiato

Winter Black TruffleTuber Melanosporum Vitt.

Harvest time: november to may

Known as the truffle of Norcia, Spoleto or scams de Perigord for the French. After the white truffle is considered the most valuable on a commercial level and is one of the protagonists of international cuisine.

Cooking tips: appetizers, pasta, meat and fish dishes, eggs.

uncinato

Black TruffleTuber Uncinatum Chatin Vitt

Harvest time: september to december

It belongs to the same species of summer truffle but its scent is stronger. The outside is black, while inside is light brown.

Cooking tips: appetizers, pasta dishes, meat or fish, eggs.

nero-estivo

Summer TruffleTuber Aestivum Vitt

Harvest time: juni to september

The summer truffle or Scorzone is very similar to the black truffle. It has a strong aromatic smell, but the cut is distinguished from the black truffle, because the glebe does not become dark, but tends to a dark yellow.

Cooking tips: appetizers, pasta dishes, meat or fish, eggs, or a filling for homemade pasta dough ingredient for pizza, bread, wraps and dry pasta.

bianchetto

Spring White TruffleTuber Borchii Vitt

Harvest time: january to april

It is known as “marzuolo” since it is collection mainly during March. Its special feature is the scent: strong. It remember garlic taste.

Cooking tips: suitable for appetizers, pasta dishes, meat or fish.