Italian cuisine loves these tantalising truffles in country cooking and classic restaurant dishes, but Black Summer Truffles are less well known elsewhere. We think they’re hugely underrated. They are delightfully mild in May, with gentle notes of hazelnut, but then develop with the season, deepening to an intense, earthy aroma by midsummer. Try them the Italian way: in a risotto of king prawns with garlic, or in tiny shavings over a seared steak tagliata.
Luxurious weekend lunch? Try a roast chicken salad or griddled artichokes with Black Truffle Mayonnaise, and open the chilled Viognier. Or spread Black Truffle Sauce – our truffled olive and mushroom tapenade – on warm ciabatta.
Black Autumn Truffles
Season Oct - Dec
Bring out those satisfying, late-season flavours. Black Autumn Truffles combine deliciously with wild mushroom pasta, or with lighter-flavoured roast game or chicken and a glass of silky Pinot Noir. If you love hearty and authentic regional dishes, this is a taste to explore. A rich palate is combined with an earthy, nutty aroma – here’s where you really taste the woodland character of the truffle. Also worth knowing: Black Autumn Truffles stay fresh for longer, and will keep for up to two weeks when stored correctly.
Can’t wait for autumn?
If you love that heady, earthy taste, swirl a little English Truffle Oil on a homemade pizza.
White Winter Truffles
Season Oct - Dec
The Tuber magnatum is the world’s most highly prized truffle, available only for a month or two every year and always highly in demand from our restaurant clients. It’s a gourmet’s delight: exceptional complexity and depth of flavour, an intense aroma, and a colour that ranges from cream to a rich ochre. To find the best fresh truffles, we’ve travelled to northern Croatia: this treasure is found in a wooded valley, deep in the Motovun Forest in Istria.
White truffle is best as a finishing touch, to showcase its flavour and its intricate marbled texture.