Once a year, each individual fresh truffle reaches its peak aroma and taste. That’s when it pairs perfectly with the best seasonal ingredients. Delicate, heady, earthy, rich: each variety brings a spectrum of intense and subtle flavors. We’ve put together this guide to tell you about the different seasons .
Black Winter Truffles
Black Winter Truffles have a complex and intense aroma. As the season progresses, from December to April, they mature and these beautifully marbled truffles turn from mid-brown to a rich chocolatey color. Becoming much rarer in their natural habitat, they are now also grown on plantations in Eastern Spain.
Heat them gently in a little olive oil or butter, and they take on a delicious peppery flavor. Sensational with the creaminess of a winter risotto! Fresh black truffle shavings can also garnish a rich-flavored roast, like guinea fowl with potato and pancetta.
Black Summer Truffles
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 Minved Black Truffle – our truffled olive and mushroom tapenade – on warm ciabatta.
Black Autumn Truffles
Bring out those satisfying, late-season flavors. Black Autumn Truffles combine deliciously with wild mushroom pasta, or with a lighter-flavored 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 palette 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.
Get the taste with our truffle products
If you love that heady, earthy taste, swirl a little English Truffle Oil on a homemade pizza.
White Winter Truffles
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 flavor, 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 flavor and its intricate marbled texture.
Try the taste of White Truffle
Immerse yourself in the flavor of White Winter Truffles with some White Truffle Oil drizzled over your favourite pasta.
White Spring Truffle
With hints of the Tuber magnatum, but much more affordable, White Spring Truffles combine classic truffle flavors with a natural scent of fresh garlic. They’re at their best from mid-January to the end of April. This is a local truffle hunter’s favorite, especially in the wooded Sibillini Mountains of Central Italy, local hunters. It’s where we sourced our first truffles – and we’re still going back.
Experiment with the mouth-watering combination of garlic and truffle: give an extra richness to chicken tartlets, shave truffles into scrambled eggs for a gourmet brunch, or team them with seasonal foods like morels and lamb.
Try some of our Truffle products to taste this flavor
Use TruffleHunter White Truffle Balsamic Vinegar to create our easy but magical prosciutto salad for a summer lunch.