2 products
Choosing Between A Grade and B Grade
Choose A Grade when presentation, regularity and prominent slicing are important to the finished dish.
Choose B Grade when the truffle will be grated, sliced into preparations, incorporated into sauces or fillings, or used where flavour and culinary function matter more than external appearance.
Both grades belong to the same Tuber mesentericum species; the grade primarily reflects selection and presentation characteristics rather than a different truffle species.
Frequently Asked Questions About Tuber mesentericum
Answers about identification, season, grades, storage, preparation and culinary useTuber mesentericum, commonly known as the Bagnoli truffle, is an edible European black truffle species. It is recognised by its dark, warty exterior, marbled interior and pronounced aromatic character.
Tuber mesentericum can develop pronounced earthy, phenolic and slightly bitter aromatic notes. Its character may be more assertive than that of milder black truffle species, so it is often introduced gradually when seasoning a dish.
Fresh Tuber mesentericum is generally associated with the autumn and early-winter harvest period. Exact availability depends on growing conditions, the annual harvest, approved supply batches and current stock.
A Grade is selected with greater emphasis on appearance and presentation. B Grade may include less regular shapes or natural surface imperfections and is particularly suitable for slicing, grating, sauces, fillings and preparations where external appearance is less important.
Keep fresh Bagnoli truffles refrigerated in a clean, closed container and follow the storage instructions supplied with the product. If absorbent paper is used, replace it regularly and use the truffles promptly while their aromatic quality remains at its best.
Remove adhering soil carefully before use without unnecessarily abrading the truffle surface. Clean only what you intend to prepare and handle the truffle gently before slicing or grating.
Tuber mesentericum can be sliced or grated over eggs, pasta, risotto, potatoes, meat dishes and creamy sauces. Its pronounced aroma is best introduced gradually so that the intensity can be adjusted to the dish.
Choose A Grade when the truffle will be presented whole or in prominent slices and visual appearance matters. Choose B Grade for grating, sauces, fillings and other preparations where the truffle is cut or incorporated into the dish.
Fresh truffles are suited to dishes where the characteristics of the current harvest are important. Frozen truffles provide a different storage and kitchen option when fresh seasonal availability is not required. Check the relevant product page for the format currently offered.
Fresh truffles are prepared for transport in insulated protective packaging. Available delivery services, shipping charges and estimated transit times depend on the destination and selected service and are shown during checkout.