The Truffles
Fresh seasonal truffle
We are truffle specialists, yes, and this means that at specific times of the year, we can have from 2 to 4 different types of fresh truffles, offering our customers the truffle they need specifically for their dishes according to their organoleptic qualities.
These are the truffles that are available throughout the year and according to their season:
Black Truffle
(Tuber Melanosporum)
The famous "black diamond", Tuber Melanosporum is undoubtedly the Queen of truffles. Its organoleptic qualities are very particular and unique, there is no other type of truffle that resembles it and its flavor is intense and very pleasant, like nuts, a feast for the senses.
It goes perfectly with any dish or preparation, rice, pasta, meat, fish and seafood, but as we like to say, the recipe for happiness is almost always eggs, potato and truffle.
Its harvesting season goes from November 15 to the end of March approximately in Spain. They are also available in the summer season when the season starts in Australia.
White Truffle
(Tuber Magnatum Pico)
The white truffle Tuber Magnatum is undoubtedly the most appreciated truffle for its organoleptic qualities. With an alliaceous aroma, its flavor is intense, very pleasant and subtly alliaceous. Its price in the market oscillates easily, due to the fact that its harvesting is 100% wild, there have been no plantations of this fungus, so the quantity, quality and price of each season depend on how beneficial the weather has been for its development.
Harvesting season is from October 15 to January 15 approximately.
Autumn Truffle
(Tuber Uncinatum)
The autumn truffle Tuber Uncinatum, also called Burgundy truffle, is very similar to the summer truffle Tuber Aestivum, but with a much more intense aroma and flavor.
It is a truffle that is harvested in shadier areas and milder climatology, remaining longer in the ground, which makes it acquire more potency in its organoleptic qualities.
Its flavor is quite marked to nuts, it is the ideal complement to game dishes.
Spring Truffle
(Tuber Borchii)
Better known as bianchetto in Italy, tuber borchii is the spring truffle. Its aroma and external color is somewhat reminiscent of the white truffle Tuber Magnatum, although its flavor is more identified with dried fruits, especially nuts, and its intensity is lower.
It is a truffle that is not very well known in Spain, although it is increasingly used. It is perfect for pastas, risottos, etc., and goes very well with fish and seafood.
It is harvested from January 15 to mid-May, depending on the weather.
Summer Truffle
(Tuber Aestivum)
The summer truffle is the most economical of all truffles, with a mild aroma and a flavor reminiscent of nuts, hazelnuts and almonds.
It pairs perfectly with meats, eggs, pasta and rice dishes, also for cold carpaccios.
It is a truffle that requires grating or slicing more than other truffles because it is the softest of all. Ideal for beginners in the world of fresh truffles.
Harvesting season is between May 15 and August 15.
Hungarian Sweet Truffle
(Mattirolomyces Terfezioides)
The Hungarian sweet truffle, whose scientific name is Mattirolomyces terfezioides, is not really a truffle. It is a terfecia, but is called a sweet truffle because of its special organoleptic qualities.
It is a very particular mushroom, its organoleptic qualities are far from resembling a truffle, its aroma is of fresh foie and its intense flavor is sweet, with a marked aftertaste of licorice, which immediately floods the palate and remains for a long time.
We are proud to be the first to introduce it into Spanish gastronomy and to make known this unique mushroom that surprises everyone who tries it.
Although it has a sweet taste, it is used in both savory and sweet dishes, and goes very well with meat, fish and, obviously, desserts.
Fresh seasonal truffle
We are truffle specialists, yes, and this means that at specific times of the year, we can have from 2 to 4 different types of fresh truffles, offering our customers the truffle they need specifically for their dishes according to their organoleptic qualities.
These are the truffles that are available throughout the year and according to their season:
White Truffle (Tuber Magnatum Pico)
The white truffle Tuber Magnatum is undoubtedly the most appreciated truffle for its organoleptic qualities. With an alliaceous aroma, its flavor is intense, very pleasant and subtly alliaceous. Its price in the market oscillates easily, due to the fact that its harvesting is 100% wild, there have been no plantations of this fungus, so the quantity, quality and price of each season depend on how beneficial the weather has been for its development.
Harvesting season is from October 15 to January 15 approximately.
Black Truffle (Tuber Melanosporum)
The famous "black diamond", Tuber Melanosporum is undoubtedly the Queen of truffles. Its organoleptic qualities are very particular and unique, there is no other type of truffle that resembles it and its flavor is intense and very pleasant, like nuts, a feast for the senses.
It goes perfectly with any dish or preparation, rice, pasta, meat, fish and seafood, but as we like to say, the recipe for happiness is almost always eggs, potato and truffle.
Its harvesting season is from November 15 to the end of March approximately in Spain. They are also available in the summer season when the season starts in Australia.
Spring Truffle (Tuber Borchii)
Better known as bianchetto in Italy, tuber borchii is the spring truffle. Its aroma and external color is somewhat reminiscent of the white truffle Tuber Magnatum, although its flavor is more identified with dried fruits, especially nuts, and its intensity is lower.
It is a truffle that is not very well known in Spain, although it is increasingly used. It is perfect for pastas, risottos, etc., and goes very well with fish and seafood.
It is harvested from January 15 to mid-May, depending on the weather.
Summer Truffle (Tuber Aestivum)
The summer truffle is the most economical of all truffles, with a mild aroma and a flavor reminiscent of nuts, hazelnuts and almonds.
It pairs perfectly with meats, eggs, pasta and rice dishes, also for cold carpaccios.
It is a truffle that requires grating or slicing more than other truffles because it is the softest of all. Ideal for beginners in the world of fresh truffles.
Harvesting season is from May 15 to August 15.
Autumn Truffle (Tuber Uncinatum)
The autumn truffle Tuber Uncinatum, also called Burgundy truffle, is very similar to the summer truffle Tuber Aestivum, but with a much more intense aroma and flavor.
It is a truffle that is harvested in shadier areas and milder climatology, remaining longer in the ground, which makes it acquire more potency in its organoleptic qualities.
Its flavor is quite marked to nuts, it is the ideal complement to game dishes.
Hungarian Sweet Truffle ( Mattirolomyces Terfezioides)
The Hungarian sweet truffle, whose scientific name is Mattirolomyces terfezioides, is not really a truffle. It is a terfecia, but is called a sweet truffle because of its special organoleptic qualities.
It is a very particular mushroom, its organoleptic qualities are far from resembling a truffle, its aroma is of fresh foie and its intense flavor is sweet, with a marked aftertaste of licorice, which immediately floods the palate and remains for a long time.
We are proud to be the first to introduce it into Spanish gastronomy and to make known this unique mushroom that surprises everyone who tries it.
Although it has a sweet taste, it is used in both savory and sweet dishes, and goes very well with meat, fish and, obviously, desserts.
Other types of truffles
There are other types of truffles, in addition to the above, which are marketable, but due to the characteristics of their organoleptic qualities or their difficulty in harvesting, they are not normally marketed, for example:
- Tuber mesentericum which has a very deep gas aroma and is not very pleasant for everyone.
- Tuber Brumalevery similar in appearance to Tuber melanosporum, but nevertheless very far from it in aroma and flavor.
- Tuber IndicumAsian truffle similar in appearance to Tuber melanosporum. It is a truffle that practically lacks aroma and flavor.
Others we only distribute to professionals because they are very scarce or because of their special organoleptic properties, do you want to know what they are? Follow us on social networks and find out everything.
Do you need more information about truffles? We can help you.
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