Black Truffles – Tuber melanosporum

Tuber melanosporum Black Truffle prices vary according to grade, size, shape, surface condition, presentation and seasonal availability.

EXTRA Grade includes carefully selected whole truffles with the most regular shape and presentation. A Grade includes high-quality whole truffles that may have minor natural variations in shape or surface appearance. B Grade includes smaller or less regularly shaped whole truffles suitable for shaving, grating and cooking.

Slices and pieces are practical formats for sauces, pasta, risotto, fillings and preparations where the appearance of a whole truffle is not required.

All products in this collection are the same species, Tuber melanosporum. Check the individual product page for the exact grade specification, format and pack size.

Fresh Tuber melanosporum may be available as EXTRA Grade, A Grade, B Grade, slices and pieces.

Frozen Tuber melanosporum may be available as A Grade, B Grade, C Grade and pieces.

Availability changes according to the fresh harvest and current stock. Consult the individual product page for the exact grade specification, format, pack size and storage requirements.

Tuber melanosporum Black Truffles pair well with wines that complement their earthy aroma without overpowering it.

White Burgundy can work with truffle pasta, risotto and creamy sauces. Pinot Noir complements poultry, mushrooms and restrained truffle dishes. Barolo may suit richer preparations with beef, game or mature cheese. Fuller mature Champagne can accompany eggs, butter-based sauces and truffle appetisers, while Sangiovese can work with pasta, meat and savoury dishes.

The final choice should also reflect the other ingredients, sauce, seasoning and richness of the finished dish.

Fresh Tuber melanosporum Black Truffles pair particularly well with simple warm dishes containing butter, eggs, cheese or other sources of fat that help carry their aroma.

Suitable preparations include pasta with butter or a light cream sauce, scrambled or poached eggs, risotto, mashed or baked potatoes, mild creamy cheeses, poultry, beef, duck, game and restrained mushroom or cream-based sauces.

Add freshly shaved or grated truffle near the end of preparation or immediately before serving. Excessive seasoning and prolonged high-temperature cooking can reduce the perception of its aroma.

Tuber melanosporum and Tuber aestivum are separate culinary truffle species.

Tuber melanosporum, identified in the Terra Ross catalogue as Black Truffle, is generally harvested in Europe during the winter and develops a dark mature interior with fine pale marbling and a complex aromatic profile.

Tuber aestivum, commonly known as Black Summer Truffle, is associated with the warmer part of the year and normally has a lighter interior and a milder earthy and nutty character.

The appropriate choice depends on the season, recipe, desired aromatic profile, format and available budget.

Tuber melanosporum and Tuber brumale are separate edible winter truffle species.

Terra Ross identifies Tuber melanosporum as Black Truffle and Tuber brumale as Black Winter Truffle. Both species have dark exteriors and mature during the colder months, but they differ in biological identity, internal characteristics and aromatic profile.

Tuber melanosporum is generally associated with a complex and balanced aroma, while Tuber brumale can develop a more pronounced earthy and musky character. Always check the scientific name when choosing between the two species.

Choose fresh Tuber melanosporum when natural texture, appearance and fresh seasonal aroma are important, particularly for shaving or grating over a finished dish.

Frozen Tuber melanosporum is a practical alternative for sauces, fillings, pasta, risotto, truffle butter and other cooked preparations. It also allows the species to be used outside the fresh European harvest.

Follow the storage, defrosting and preparation instructions provided for the individual product.

As a general starting point, allow approximately 5–10 g of fresh Tuber melanosporum per person when it is shaved or grated over pasta, risotto, eggs or another finished dish.

The appropriate quantity depends on the recipe, number of courses, maturity and aroma of the individual truffle and whether it is used as a garnish or a principal ingredient. Professional kitchens may adjust the quantity according to presentation, menu structure and food cost.

Tuber melanosporum grows naturally and is cultivated in suitable regions of Europe, particularly in areas with calcareous soil and compatible host trees such as oak and hazel.

The country and region of origin can vary according to the season, harvest and available batch. Check the individual product page or contact Terra Ross when the exact origin of the current batch is important for your purchase.

Yes. Fresh Tuber melanosporum Black Truffles can be ordered online from Terra Ross during their European harvest, subject to current availability.

Available grades, formats, pack sizes and prices are shown on the individual product pages. Because fresh truffles are natural seasonal products, stock, size, shape and appearance may vary during the harvest.

Orders are prepared in insulated protective packaging. Available delivery services, estimated transit times and shipping costs depend on the selected destination and are shown at checkout.