bianco

White TruffleTuber Magnatum PicoTuber Magnatum PicoTuber Magnatum PicoTuber Magnatum Pico

Harvest time: da Ottobre a Dicembreoctober to decembervon Oktober bis Dezemberс октября по декабрь

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. Tuber Melanosporum Vitt. Tuber Melanosporum Vitt. Tuber Melanosporum Vitt.

Harvest time: da novembre a marzonovember to mayVon November bis Märzс ноября по март

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 VittTuber Uncinatum Chatin VittTuber Uncinatum Chatin VittTuber Uncinatum Chatin Vitt

Harvest time: da settembre a dicembreseptember to decemberVon September bis Dezemberс сентября по декабрь

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 VittTuber Aestivum VittTuber Aestivum VittTuber Aestivum Vitt

Harvest time: da giugno a settembrejuni to septemberVon Juni bis Dezemberс июня по сентябрь

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 VittTuber Borchii VittTuber Borchii VittTuber Borchii Vitt

Harvest time: da gennaio ad aprilejanuary to aprilVon Januar bis Aprilс января по апрель

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.