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FRESH TRUFFLES
How to choose the fresh truffles to buy
If you want a customized product, you can place your pre-order
White Truffles
(Tuber Magnatum Pico)
Season: September/January.
Ideal to consume with sliver on raw meat,fondue, tagliatelle with butter, risotto, fried eggs, toma d’Alba.
Summer Truffles
(Tuber Aestivum Vitt.)
Season: June/October
Less perfumed and flavorful than the winter truffle, more preferably used cooked.
Whole: slivers on fillet, fondue, eggs in the pan, tagliatelle.
Diced: sauté with oil and a clove of garlic, salt and pepper. The preparation can be used on
pasta dishes, main courses, omelettes and eggs.
Burgundy Truffles
(Tuber uncinatum Chatin)
Season: October/December.
It is qualitatively between the Black Winter Truffle and the Summer Truffle. More
preferably used cooked.
Whole: slivers on fillet, fondue, eggs in the pan, tagliatelle.
Diced: sauté with oil and a clove of garlic, salt and pepper. The preparation can be used on
pasta dishes, main courses, omelettes and eggs.
Black Truffles
(Tuber Melanosporum Vitt.)
Season: December/March
Appreciated especially by French cuisine that exalts the characteristics through cooking, but can be also used in raw form.
Whole: slivers on fillet, fondue, eggs in the pan, tagliatelle.
Diced: sauté with oil and a clove of garlic, salt and pepper. The preparation can be used on
pasta dishes, main courses, omelettes and eggs.
Alba — Italy • Fresh Truffles and Truffled Products • Since 1930 • 
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