Australian Black Truffle

Harvested in Australia, black truffles are native to Europe. The Australian Black Truffle is recognized by it’s rough exterior and dark color that runs through the flesh, with crisp white veins throughout. As one of the most highly sought after black truffle, the taste is like no other, with a strong nutty and mushroom flavor profile with earthy undertones.

European Black Truffle

Even though we generally point at the white truffle as the more precious, many actually prefer black truffles, also called sweet truffle thanks to its exquisite flavor. Gleba is black-brown with hinges of purple and red, thin and dense whitish veins con well outlined, accompanied by two transparent brown stripes on the sides, the surface presents pyramidal warts and reddish shades.

European Burgundy Truffle

Burgundy truffle is very similar to summer truffle, so much so that some consider it to be a variant of Aestivum. Gleba is darker than nero estivo, almost chocolaty in the more mature truffles. Surface is rugged and fun fact: this truffle takes its name from the hook-shaped crests of its spores.

European Summer Truffle

Widely known as Scorzone, is one of the less precious truffles. Gleba is hazel and more or less yellowish in ripe truffles, and often even lighter, and it has many whitish veins of varying thickness, ramified and joined together. The rugged surface is completely covered in pyramidal warts.

European White Truffle

White Truffle, or better known White Alba Truffle, is surely the most precious variety of truffle from a economic and culinary point of view. Its gleba is unmistakably white and yellowish with small white veins. The surface is smooth, ochre or olive-yellow, sometimes also grey-blackish.