In a restaurant, the truffle has to be just as good every night. That depends more on the supplier than on the recipe.
A seasonal menu
- Autumn (October to December): white truffle for signature dishes, plus autumn truffle (uncinatum).
- Winter (December to March): black winter truffle (melanosporum).
- Spring (January to April): bianchetto.
- Summer (May to August): summer truffle (aestivum), ideal for dishes at an accessible price.
Costing a portion
Allow 8–10 g of white or 10–15 g of black truffle per serving. Many chefs weigh the truffle at the table and sell it by the gram: it is transparent and adds value to the dish. Order more often and in smaller amounts, so you always work with fresh product.
What to check in a supplier
- Real photos of the day's stock, not catalogue images.
- Grading: truffles of similar size for even slices.
- Chilled shipping and clear delivery times.
- A daily price, sent quickly, as the truffle market changes every week.
- Invoices for your business.
Truffle products in jars for the kitchen
Truffle butter, truffle creams and truffle carpaccio are useful for base preparations and for days without fresh truffle. We supply them in cases of 6 or 12 jars, see Restaurants & shops.
Ask for today's price
Fresh truffle prices move with the season and availability, so we quote them on request, the same day. Message us on WhatsApp at +40 747 337 198 or use our quote form.