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• Tuber magnatum Pico
• Season: Fall to early winter (October to December)
• Region: Alba (Piedmont) and parts of central Italy
• Characteristics: Pale beige to yellowish exterior, strong aromatic scent, smooth surface, marbled interior with white veins. Intense, garlicky, and earthy flavor. The most prized and expensive truffle.

• Tuber melanosporum Vitt.
• Season: Winter (December to March)
• Region: Central and southern Italy (Umbria, Tuscany, Abruzzo)
• Characteristics: Dark, rough outer skin with a dense, marbled black-and-white interior. Delicate aroma and nutty, slightly sweet flavor. Highly valued, especially in fine cuisine.

• Tuber uncinatum Chatin
• Season: Fall to early winter (September to January)
• Region: Northern and central Italy
• Characteristics: Similar in appearance to scorzone but darker and more aromatic. Nutty, mushroomy, and rich flavor. Often called "autumn black truffle" for its season and qualities.

• Tuber aestivum Vitt.
• Season: Late spring to early fall (May to August)
• Region: Widely found across Italy
• Characteristics: Dark, warty exterior, light hazel interior with white veins. Milder aroma and flavor—notes of hazelnut and earth. More affordable and versatile for everyday use.

Gently infuse truffle slices into warm butter or cream-based sauces. For black truffles, a light sauté is fine—but never overcook or boil them.

Truffles love fat and warmth. Pair them with butter, cream, cheese, or eggs to enhance their flavor. Avoid strong spices or sauces that may overpower the truffle’s scent.

Keep fresh truffles in an airtight container wrapped in paper towels, stored in the fridge. Use within 5–7 days. We recommend consuming them as fresh as possible.