TRUFFLES ARE OUR PASSION,
THE WOODS OUR HOME.
How many types of truffle?
PREMIUM ITALIAN WHITE AND BLACK TRUFFLES
Discover the world of Italian truffles, selected by Truffle Selection with passion and expertise. From the renowned White Truffle of Alba or Acqualagna to Norcia black, up to the fragrant summer truffles and bianchetti, each variety tells the story of the excellence of the territory and the tradition of the our truffle huntersLearn more about its characteristics, aromas and uses in the kitchen to choose the ideal truffle for your every need. recipe.
Black summer truffle
(Tuber Aestivum)
Similar to the prized black truffle, it is the most common truffle.
The surface (peridium) has protruding, coarse, pointed warts at the ends that are black in colour.
The pulp (gleba) takes on a hazelnut colour with yellowish hues and is crossed by more or less fine veins.
It is characterized by a delicate aroma reminiscent of hazelnut, porcini mushroom, toasted almonds with sweet and musky notes.
The flavor is decidedly mild and delicate, expressing its maximum potential in the preparation of sauces with oil, cold dishes, first courses, fresh cheeses, raw or smoked meats and fish.
Black truffle uncinatum
(Tuber Uncinatum)
It has very similar characteristics to the black summer truffle.
It presents itself with a surface covered with warts, not very pronounced, with a dark color reminiscent of dark chocolate.
The pulp has a hazelnut/light brown colour, crossed by dense whitish veins.
The aroma has hints similar to walnut, porcini mushroom and damp soil.
It is characterised by an intense and decisive aromatic bouquet, while the flavour recalls parmesan, porcini mushrooms and dried fruit.
It is very well suited to fresh consumption but expresses its characteristics better in the hot preparation of sauces or condiments.
Prized white truffle
(Tuber Magnatum Pico)
Known as the "white truffle of Alba or Acqualagna" it is the truffle par excellence, Its rarity and value justify its high value and make it the most sought after by Chefs and Gourmets around the world.
It has a surface with shades of color ranging from creamy white, to yellow ochre, to gray-green, while the pulp appears light hazelnut to ochre in color with thin veins.
The aroma is unmistakable, complex and very intense with notes of hazelnut, honey, hay, spices, wet earth, mushroom, slightly garlicky.
The taste is very delicate.
The organoleptic characteristics vary in relation to the land of origin, taking on nuances of aromas
and unique flavors.
Prized black truffle
(Tuber Melanosporum)
The prized black truffle is also known as the “Norcia truffle” or the “Truffle du Pèrigord”.
After the white truffle, this species is the most prized and widespread in the world.
The surface is quite homogeneous, blackish brown in colour with rusty red shades.
The pulp is light with light, thin veins.
The rounded shape with warts or lobes.
The aroma is pleasantly intense, aromatic and fruity with notes of coffee, cinnamon and smoke.
It has a strong, almost sweetish, but at the same time balanced flavour that recalls that of chocolate and olive.
Tartufo bianchetto
(Tuber Borchii)
Also known as the Marzuolo Truffle, it has aesthetic characteristics similar to the white truffle., is differentiated and recognisable by its characteristic strong garlic tones.
The surface is smooth, light in colour, varying from white-ochre to reddish.
The pulp appears light, tending towards tawny, even brown, with few white veins.
When it ripens it becomes dark both inside and out.
It is a truffle with character, not the easiest to pair due to its strong notes of garlic, damp earth and mushroom.
It is recommended to always consume it heated or lightly cooked, to make it more digestible.