Truffles – Belbosco Truffles

Our Gourmet Truffles

The European Black Summer Truffle

The European Black Winter "Perigord" Truffle

The Australian Black Winter Truffle

The European White Winter "Piedmont" Truffle

The European Black "Burgundy" Truffle

The European Black Summer Truffle

Tuber aestivum Vittadini

The European Black Summer Truffle or “Scorzone” Truffle is found in Southern France and in Central Italy. Its season begins in April and extends through until late August/early September. It has a more subtle aroma and flavor than its European Black Winter Truffle cousin. The Black Summer Truffle grows amongst oak, hazelnut, chestnut, elm and poplar trees. It has a knobby, roundish, shape and faceted, dark brown skin and the flesh of the truffle is yellowish–grey. The earthy aromas and toasted corn and garlic-like flavors of the Black Summer Truffle make it a perfect garnish for cream-based recipes. Also, because this truffle is a more resistant variety, it can be heated at low heat directly with food preparations without losing its aroma and flavor, unlike other truffle varieties. Try shaving or mincing these truffles and garnishing them on pasta or using them as an ingredient in mashed potatoes or as a topping for toasted bread with olive oil.

The European Black Winter "Perigord" Truffle

Tuber melanosporum Vittadini

The European Black Winter Truffle, also known as the “Perigord” Truffle or the “Black Diamond” Truffle, is one of the most sought-after truffle varieties in the world. It has intense, earthy aromas of burnt cocoa and garlic and flavors which suggest sweet chocolate and toasted corn. It originates almost exclusively in Europe, and, in particular, in central Italy and in Western France, where it grows near oak, hazelnut, chestnut, elm and poplar trees. This truffle variety is harvested from November through until the end of March, with its strongest growth period occurring in January and February. The mature Black Diamond Truffle has black, faceted, skin and coffee-colored flesh, with white veins. The Black Winter Truffle is best served as a garnish and should not be heated directly in order to best preserve its aromas and tastes.

The Australian Black Winter Truffle

Tuber melanosporum Vittadini

This variety of truffle is identical to the European Black Winter Truffle except that, unlike its European relation, it is not found but rather cultivated and harvested at truffle farms or “trufieres” which are located in Western Australia, near Perth. These truffles grow and are harvested during the Winter season in Australia, from around the first part of June until mid to late August. The Australian Black Winter Truffle has intense, earthy aromas of burnt cocoa and garlic and flavors which suggest sweet chocolate and toasted corn. This variety of truffle has black, faceted, skin and coffee-colored flesh with white veins, just as its European Black Winter Truffle relation. This truffle pairs very well with fatty foods, such as foie gras, butter, cheese and cream-based preparations – all of which allow the flavors of the truffle to dominate the recipe. We also love our Australian Black Winter Truffles in eggs and with pasta. This variety of truffle should be used as a garnish and should not be directly heated in order to best preserve its rich flavors and aromas.

The European White Winter "Piedmont" Truffle

Tuber magnatum Picco

The European Winter White Truffle is primarily found in the Piedmont Region of northern Italy, although it is also harvested in parts of Serbia and Croatia. This very rare variety of truffle is highly sought-after for its garlic-like flavor and its very intense, earthy, almost musky, aroma. These aromas have overtones of honey and fresh flowers. White Truffles grow near oak, poplar and willow trees and they favor soils which are sandy and humid. The harvest season for this variety extends from October through until late January. The Piedmont Truffle has a smooth, off-white, exterior, although the exterior color of this truffle can vary, reflecting the colors of the minerals which it absorbs from its host tree or trees. This truffle has yellow flesh and white veins. We prefer to serve our Winter White Truffles as a shaved garnish on cream-based preparations which best enhance and highlight their very unique aromas and flavors. It is best not to directly heat the White Truffle, as the heat from cooking will greatly diminish its aroma and flavor.

The European Black "Burgundy" Truffle

Tuber uncinatum

The European Black “Burgundy” Truffle is available from early September through December. This truffle variety grows in the hazelnut, oak, chestnut, hornbeam and black pine tree forests of Central Italy and Central/Northeastern France. The Burgundy Truffle has a dark black, faceted, skin and its flesh is light coffee-color with white veins. It offers a unique, earthy, aroma and its flavors suggest roasted corn and hazelnut. It has a stronger aroma and flavor than its cousin, the European Black Summer Truffle. We like to garnish our Burgundy Truffles on meat, rice and pasta dishes, eggs, pâtés, stuffings and salads.

Our Gourmet Truffles

The European Black Summer Truffle

The European Black Winter "Perigord" Truffle

The Australian Black Winter Truffle

The European White Winter "Piedmont" Truffle

The European Black "Burgundy" Truffle

Our Gourmet Truffles

The European Black Summer Truffle

The European Black Winter "Perigord" Truffle

The Australian Black Winter Truffle

The European White Winter "Piedmont" Truffle

The European Black "Burgundy" Truffle

The European Black Summer Truffle

Tuber aestivum Vittadini

The European Black Winter "Perigord" Truffle

Tuber melanosporum Vittadini

The Australian Black Winter Truffle

Tuber melanosporum Vittadini

The European White Winter "Piedmont" Truffle

Tuber magnatum Picco

The European Black "Burgundy" Truffle

Tuber uncinatum

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