Black Winter Truffle
Tuber Melanosporum
Premium Tuber Melanosporum, hand-selected from Albania
Price
€45.00
In Stock
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Description
The prized Tuber Melanosporum, also known as the PĂ©rigord truffle, is considered the king of black truffles. Harvested from December to March in the pristine forests of Albania, each truffle is hand-selected for its exceptional aroma and quality. The intense, earthy fragrance with notes of hazelnut and chocolate makes it perfect for pasta, risotto, and egg dishes.
Origin
Albania
Season
December - March
Storage
Wrap in paper towel, store in airtight container in refrigerator. Change paper daily. Best consumed within 5-7 days.
Dietary Information
Recommended Recipes
Discover delicious ways to enjoy this product
Black Truffle Risotto
A luxurious, creamy risotto crowned with shaved black winter truffle. A classic dish that lets the truffle shine.
Ingredients
- 320g Arborio or Carnaroli rice
- 1L chicken or vegetable broth, kept warm
- 1 medium shallot, finely diced
- 120ml dry white wine
- 60g unsalted butter
- 80g Parmigiano-Reggiano, freshly grated
- 20-30g fresh Black Winter Truffle
- 2 tbsp extra virgin olive oil
- Salt and white pepper to taste
Instructions
- 1Heat olive oil and half the butter in a wide pan over medium heat. Sauté the shallot until translucent (about 3 minutes).
- 2Add the rice and toast for 2 minutes, stirring constantly until the edges become translucent.
- 3Pour in the wine and stir until fully absorbed.
- 4Add warm broth one ladle at a time, stirring frequently. Wait until each addition is almost absorbed before adding the next.
- 5After about 18-20 minutes, the rice should be al dente. Remove from heat.
- 6Stir in the remaining butter and Parmigiano-Reggiano. Cover and rest for 2 minutes.
- 7Season with salt and white pepper. Serve immediately with generous shavings of fresh black truffle on top.
💡 Chef's Tip: Never cook fresh truffles—always shave them raw over the finished dish to preserve their delicate aroma.
Truffle Tagliatelle with Butter & Parmesan
Simple, elegant fresh pasta tossed in butter with lavish shavings of black winter truffle.
Ingredients
- 250g fresh tagliatelle (or high-quality dried)
- 60g unsalted butter
- 50g Parmigiano-Reggiano, finely grated
- 15-20g fresh Black Winter Truffle
- 2 tbsp pasta cooking water
- Salt to taste
Instructions
- 1Bring a large pot of generously salted water to a boil. Cook the pasta until al dente.
- 2While the pasta cooks, melt the butter gently in a wide pan over low heat—do not let it brown.
- 3Reserve 2 tablespoons of pasta water, then drain the pasta.
- 4Toss the hot pasta into the butter pan, add the pasta water, and toss to combine into a silky sauce.
- 5Remove from heat. Add half the Parmesan and toss again.
- 6Plate immediately and generously shave the fresh black truffle on top. Finish with remaining Parmesan.
💡 Chef's Tip: Use the best quality butter you can find—it makes all the difference in this minimalist dish.
