Both are truffles, but in the kitchen they behave very differently. In short: white truffle is shaved raw at the end, black truffle can be gently warmed.
White truffle (Tuber magnatum Pico)
- Aroma: very intense, with notes of garlic, honey and aged cheese.
- Season: late September to December.
- Use: raw only, shaved thinly over buttered pasta, risotto, eggs or carpaccio. Heat destroys its aroma.
- Price: the most expensive truffle, because it cannot be cultivated and is only available a few months a year.
Black winter truffle (Tuber melanosporum)
- Aroma: deep, of forest floor, cocoa and hazelnut.
- Season: December to March.
- Use: raw or gently warmed, in sauces, fillings, mash or over meat. Mild heat opens up its aroma.
And the summer truffle?
The summer truffle (Tuber aestivum) is also black outside, but has pale flesh and a milder aroma. It is ideal for everyday cooking and also comes in jars, for example as summer truffle carpaccio.
Which one to choose
- For a special occasion and a simple dish (buttered tagliatelle, fried egg), choose white truffle.
- For sauces, meat and cooked dishes, choose black truffle.
- For white truffle flavour all year round, try our white truffle butter.
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.