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Chef Pascal Biltong with truffle 

QUALITY IS OUR PASSION

World of truffle 

“That odd alchemy of married love - passion, betrayal, fury, kindness, and companionship - lay there exposed between them.”

― N.M. Kelby, White Truffles in Winter

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20 YEARS OF EXCELLENCE



“Slowly, Delphine began to understand that each dish was created, not merely cooked as one would cook a slice of toast. Each had its own beauty and depth: its own poetry.

Course after course, the finished plates were passed among the chefs and sampled with care: small briny oysters from Corsica were nestled into a bed of pink rock salt; white asparagus were trimmed and served alongside a smoked duck salad; cream-fed pork was braised with pears and apples, and new potatoes were browned in duck fat and dusted with late summer truffles. Each dish was more amazing than the last.”

― N.M. Kelby, White Truffles in Winter

Truffles 

___________

Fine, fine, fine I'll just go to a restaurant and eat truffles! Where are the best places to go?

White Truffle 

White Truffle resemble lumpy, dusty potatoes. When cut open, they have a marbled interior, tan with creamy, ivory veins, and the scent (if it's a good truffle) is intoxicating. Most of the white truffle's flavour lies in its perfume, so it is not usually cooked - just shaved over a cooked dish at the moment of serving. Wonderful with wild mushroom risotto!

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Black Truffle 

It has a caramel coloured interior permeated by white veins. As for their perfume, the black truffle exudes a scent reminiscent of undergrowth, strawberries, wet earth, or dried fruit with a hint of cocoa. Their taste is slightly nutty and fully develops after the truffles are warmed through. Especially good with artichoke soup!

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Truffle

Origin: EU

Allergy:

An allergy to truffles is very rare. It's important, though, to only eat a fresh truffle that comes from a known and trusted source

Serving tips

• Truffles can be served raw, or cooked; in the form of essence, juice, reduced stock or concentrate.

• They can flavour salads, stuffing, sauces, pasta dishes, rice and eggs.

• Truffles slices imbedded in game and poultry, especially the Charismas turkey. A few slivers are enough to flavour a whole dish.

• Tagliatelle, the classic pasta of Italy's Emilia-Romagna region, is a long, flat ribbons-like pasta seasoned/flavoured with Parmesan cheese and truffle sauce.

Nutritional Value

The serving size for truffles is small. One serving is 0.5-10 grams

One serving of a truffle:

Calories: 10%

Protein: 2-4 grams

Fat: 0 grams

Fiber: 2-4 grams

Carbohydrate: 0 grams

The exact nutrients in truffles will depend on which kind you eat, but they're all a rich source of amino acids and minerals, including:

Phosphorus

Copper

Manganese

Selenium

Zinc

Vitamins A, B, C, D, and K

Storage

Place them in an airtight container (Tupperware box, glass jar, zip-loc bag) wrapped in kitchen towel. Close the lid tightly and put it in the warmest part of the fridge (generally the top-shelf).

Check them daily, wipe away any condensation that collects inside the container and change the kitchen towel.

If they grow a little white mould (harmless) clean them as above.

They will keep for 1 - 2 weeks if stored carefully, however the aroma and flavour will halve in about 5 days. Truffles are typically more than 70% water and will naturally lose 2 or 3% of their body weight per day (moisture). If you wait too long, they will rot or dry-out.