Truffle Store delivers the best fresh truffles and amazing truffle products from all over the world. We bring luxury truffle experience to your home or restaurant with our unique private truffle events.
We distribute truffles from Italy, France, England, Albania, Spain and other countries. We work with shops, restaurants and individual clients.
Some truffle specialist can distinguish species of truffles just from the aroma. However, where the truffle was collected, what trees were nearby, soil type, and the time of year are sufficient enough for any truffle expert to distinguish the type of truffle.
Truffles have always been an enigma, with only select species being harvested their molecular makeup has intrigued scientists for decades. Below you will find a list of some of the more popular species of Truffles (there are dozens all over the world). Some of these truffles have possibly grazed your palate at one point in your lifetime. You have probably tried truffle oil or truffle butter which may be infused with real or synthetic truffle. Truffle Bar delivers to your table excellent fresh truffles and many products, all of which feature actual truffles cooked in.
Italian White Truffle (Tuber Magnatum)
The Italian white truffle commands the highest price of all truffles – usually two to five times that paid for the Périgord Black Truffle. The excellent pungent but pleasant aroma is reminiscent of garlic and cheese but with subtle undertones of methane. Due to some of its components being lost during intense heat, the white truffle is either uncooked or added to dishes raw.
Fresh Italian white’s are easily identified. The outer layer is suede-like and the color can range from yellow-ochre, olivaceous, or greenish grey with black rusty, or brownish spots. The flavor resembles garlic and cheese but with subtle undertones of methane.
White Italian truffles are found in many parts of Italy. The White Alba Truffle is quite possibly the most sought after and resides in the Piedmonte Region. Experts claim that the taste is identical to others, the main distinguishing factor is its spherical shape due to perfect soil conditions.
An Alba white truffle is the second most expensive thing you can eat, after gold leaf, and the previous world-record holder, a two-and-a-half-pounder, sold for $417,200 in 2010.
Périgord Black Truffle (Tuber Melanosporum)
Although it does not fetch the high prices like the Italian White, the Périgord black truffle is recognized by most as the truffle delicacy. Its aroma and flavor are much more robust than the Italian white truffle, so it can be cooked, albeit at low temperatures, and incorporated into sophisticated recipes rather than just thinly sliced raw over hot food.
In the Northern Hemisphere the Black truffle is harvested between late November and early March. When mature, the outer surface can range from reddish brown to brown or black. The finest black truffles come from France , particularly in the southwestern region known as the Dordogne.
The fruiting body of the black truffle exude a scent reminiscent of undergrowth, star berries, wet earth or dried fruit with a hint of cocoa.
Burgundy or Summer Truffle (Tuber aestivum/Tuber uncinatum)
The Burgundy truffle has excellent gastronomic qualities. It is regaining some of the esteem it held in Victorian times. The aroma of the Burgundy truffle is intense, with a taste reminiscent of hazelnuts. It is used in haute cuisine in both northern Italy and parts of France or as a substitute in recipes calling for the Périgord black. The Burgundy truffle is canned or bottled by companies such as Inuadi or Selektia Tartufi.
The summer truffle, as its name suggests, is generally harvested in Europe between May and August. Its aroma and flavor are reminiscent of the Burgundy but its not as intense.
The commercial world, particularly in France and Italy, distinguish the Burgundy truffle from the poorer-flavored summer truffle and apply the name Tuber uncinatum to the former and Tuber aestivum to the latter. However, scientists have recently proved that they are one species.
Winter Truffle (Tuber brumale)
Tuber brumale is a black truffle with an odour similar to tar. Despite this, the winter truffle is purchased by large canning companies in Europe which, with the help of some flavouring agents and special cooking procedure that drives off the tarry volatiles, produce a product that is palatable and not too different from the Périgord black.
Its appearance to a Périgord black is very similar, so as a consumer it is important to know that the main difference between the two species is that the peridium (outter layer) is only loosely attached to the gleba inside and can be peeled away with a fingernail or by brushing.
Bianchetto (Tuber Borchii)
In Italy the truffle Tuber borchii is commonly called Bianchetto (whitish truffle) to distinguish it from the more expensive Italian white truffle. Although bianchetto is an excellent truffle, it has been undervalued and its use restricted to preserved products such as pâté and truffled cheese.
A wonderful truffle with a checkered reputation due to the fact it is closely related to many poorer quality truffles. Tuber Borchii is now being utilized more by top chefs in their menus but ensuring you are getting what you paid for is paramount.
Chinese truffle (Tuber Indicum)
Chinese truffles are usually called Tuber Indicum as its botanical name. Scientific research has shown that chinese and french truffles resemble a lot not only by exterior appearance, but also genetically and mycorrhizas. Some even say that they have the same ancestor – which many disagree. As the businessmen who have been in this business for more than 14 years, despite of all the scientific discussions, we think it’s safe for us to arrive at two conclusions: 1) Chinese truffles are not fake truffles, they deserve the “Tuber”. 2) Chinese truffles are as edible as French and Italian ones and contain not less nutrients than French and Italian ones.
Besides Tuber indicum, there are other types of Chinese truffles and based on the quantity harvested and the demands from overseas, two types of Chinese truffles are also worth mentioning: one is black so-called Tuber Himalayensis, the other is white so-called “female truffles”.
Among the three types, Tuber Indicum is the most common one. They have brown and smooth skin, white inside from Aug. to Oct., and black inside from the middle of Nov. to next Feb.. The black Tuber Indicum has stronger smell than white tuber indicum. Some think white tuber indicum is premature truffle, but most of white tuber indicum are already very big in Sep. and Oct. and the pigs do sniff them out.
Truffles are all powerful and are the reason for our interest in chasing the elusive food. Besides being the “diamond of the gourmet world”, truffles have also been dubbed as the culinary counterpart of sex. Napoleon’s only legitimate son is thought to have been conceived after munching on a truffled turkey, while women throughout history are said to have fed their lovers truffles to rouse their desires. Could it be because of the flavor? Maybe. Then again, there’s androstenone, the human pheromone present in truffles, which contributes to its overwhelming aroma, which then often becomes the flavor itself.
Contact us to create your own experience, to taste and get the knowledge about magical world of truffles, to make an unforgettable present and impress!