Fresh Italy or Croatia truffle, graded and shipped within hours of harvest. Shave thin over risotto, fresh egg pasta, or beef carpaccio.

Tuber Uncinatum, freshly lifted in the woodlands of Italy or Croatia between September and January. Dark brown, crackled skin, marbled chocolate flesh. This is the truffle most chefs reach for when they want real depth without the price tag of winter Perigord. Warm, nutty, slightly sweet, with the cocoa note that gives autumn truffles their reputation. Shave thinly over fresh tagliolini and butter. Fold through scrambled eggs at the last minute. Tuck slices under the skin of a roasting chicken. It also stands up to gentle cooking, infusing oils, butters and cream sauces with very little fading. Natural product: shapes and sizes vary. We send whole pieces wherever possible, otherwise larger fragments to total 100g.

Origin

Made in Italy or Croatia.

Dimensions

Net weight 100g. Packed in a sealed pack.

Features

• Italy or Croatia origin
• Hazelnut, cocoa, damp forest floor, with a clean nutty finish.
• Tuber Uncinatum, freshly lifted in the woodlands of Italy or Croatia between September and January.
• Dark brown, crackled skin, marbled chocolate flesh.
• This is the truffle most chefs reach for when they want real depth without the price tag of winter Perigord.

Use Cases

How to use Shave or finely slice straight onto warm dishes at the moment of serving. Pasta with butter and Parmigiano, soft polenta, risotto, baked eggs, scrambled eggs, soft cheeses, beef carpaccio. Unlike Alba white, the autumn black truffle takes well to gentle heat. Slice into warm butter and let it infuse, or fold into a cream reduction for pasta and gnocchi. Avoid rolling boil and high oven heat, both flatten the aroma. Maximising flavour Fresh truffle is at its best at room temperature, take it out of the fridge 15 to 20 minutes before serving. A small grating of truffle right at the end will always read stronger than a generous one cooked in. Pair with truffle butter or a few drops of truffle oil to extend the aroma across the plate. Restaurants do exactly this.

Species: Tuber Uncinatum (autumn black truffle, also known as Burgundy truffle). Season: September to January. Weight: 100g total. Because this is a wild, foraged product, individual sizes vary. Average single truffle is 10 to 20g. We always try to ship whole pieces, occasionally orders are made up of two or three truffles to reach 100g. Cleaning Your truffles may arrive with a fine dusting of soil or sand from the forest floor, this is a good sign of freshness. Dab gently with a damp cloth before use. Do not soak. Keeping fresh Wrap each truffle individually in clean kitchen paper. Place in an airtight glass jar in the coldest part of the fridge, ideally 1 to 2°C, never the freezer. Change the paper every morning, this draws off moisture and stops the truffle sweating. Use within 7 days of receipt for best aroma.

What's Included

One 100g sealed pack of Autumn Black Truffle, (Tuber Uncinatum), Fresh, 100g. No additional accessories or utensils.

Storage

Keep refrigerated below 5°C, wrapped in absorbent paper inside an airtight container. Best consumed within 7 days. Replace paper daily.