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.
The classic winter black truffle of Umbria — dense, aromatic, built for slow-cooked dishes.
Rare and pungent white truffle, shaved raw — the most sought-after truffle in the world.
Massimo Damiano grew up around the woods and markets of Umbria, where truffle hunting is passed down rather than taught.
“A truffle doesn't wait for anyone. If you want the real thing, you build your whole business around its calendar.”Read Massimo's story
Firm, pale flesh with a nutty, earthy aroma. The most versatile truffle in the kitchen.
Darker and more intense than Scorzone, with warm, spiced undertones as the weather cools.
A close cousin of white truffle, sharper and more pungent, ideal shaved over eggs.
The prized black winter truffle — dense, chocolatey depth that holds up to gentle cooking.
The white truffle — fleeting, expensive, and never cooked. Shave it raw, at the table.
Southern-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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