TRUFFLES

Category

TRUFFLES

Truffles are a central raw ingredient in gastronomy and are used for their intense aroma and ability to add depth to both simple and complex dishes. The range includes not only fresh truffles in season, but also frozen varieties and processed products, ensuring stable availability year-round.
Truffles belong to the fungal genus Tuber, where several types are used depending on the season and the desired flavor profile:

Tuber Melanosporum – black winter truffle with deep umami and complexity
Tuber Magnatum – white truffle with an intense and aromatic profile
Tuber Aestivum – black summer truffle with a mild, nutty character

The range covers several formats, each with its function in the kitchen:

Fresh truffles in season with maximum aroma and freshness
Frozen truffles and truffle pieces for consistent use
Truffle products such as purée, oil, and preserved varieties
Consistent quality regardless of season

Applications are broad and can be adapted to both level and need:

Suitable for pasta, risotto, egg and potato dishes
Can be used in sauces, fillings and emulsions
Suitable for both hot and cold servings
Used in small quantities to achieve maximum effect

The different formats provide flexibility in production, where fresh truffles are used for finishing and serving, while frozen and processed products ensure consistency in daily operations.

Season-based availability of fresh truffles
Year-round use via frozen and preserved products
Daily prices for fresh truffles depending on the market

The range is composed with a focus on quality, usability and continuity, so truffles can be an integral, stable part of both classic and modern kitchens.