We hand-select fresh truffles at source in Umbria and bring them to kitchens through Europe within days of the harvest.
Nutty, mellow summer black truffle — the everyday luxury for risottos and fresh pasta.
Nov — MarThe classic winter black truffle of Umbria — dense, aromatic, built for slow-cooked dishes.
Oct — DecRare and pungent white truffle, shaved raw — the most sought-after truffle in the world.
From the forests of Umbria to some of the finest tables in Europe, Massimo Damiano has spent over 20 years sharing his passion for authentic Italian truffles and the traditions behind them.
“For me, truffles are about much more than food. They are about the land, the people and the experience that comes with them.”Read more
Firm, pale flesh with a nutty, earthy aroma. The most versatile truffle in the kitchen.
02Darker and more intense than Scorzone, with warm, spiced undertones as the weather cools.
03A close cousin of white truffle, sharper and more pungent, ideal shaved over eggs.
04The prized black winter truffle — dense, chocolatey depth that holds up to gentle cooking.
05The white truffle — fleeting, expensive, and never cooked. Shave it raw, at the table.
06Southern-hemisphere harvest that fills the gap between European seasons. Reserve ahead.
Sold by weight, by variety and season, brushed and ready to shave.
Enquire →Black and white truffle sauces, made for pasta, risotto and finishing dishes.
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