Truffles and Truffle Specialties from Italy and Asia

Tuber Melanosporum (Black Winter)
Also known as the "Black Diamond". Available November to March. These are 3/4 to 4 inches across with irregular shape, blackish brown in color, and marble red, brown interior.
Selected and pasteurized truffles retain their full taste and aroma.

Tuber Aestivum (Black Summer). Available May to August.
Resemble the Winter Truffles a lot, but are usually bigger and tougher.
They are best used fresh. Black Truffles are also usually cheaper than the White because of their durability. Both can be preserved in oil or be frozen.
Although less strongly flavored than the winter truffles, these are regarded as a fine dish ingredient by many truffle enthusiasts.

Spring (Tuber albidum Pico) White Truffles. The variety of preserved forms permit truffle's potent flavor and aroma to be enjoyed year round at a very reasonable cost.

These exquisite products are created with 100% first cold-pressed extra virgin olive oil, seasoned with prized black or white truffles.
The truffle imparts an unmistakable aroma and taste that transforms pasta or risotto dishes into an unforgettable meal.

This section brings a wide range of gastronomical specialties able to satisfy the most sophisticated palates and capable of meeting the demands of the many truffle gourmands. Add refined truffle flavor to many dishes with oils, creams, flour, honey and other excellent truffle-based products.