3 products
Choosing Tuber macrosporum for Your Dish
Choose fresh A Grade when whole-truffle presentation, visible slicing or table-side finishing is important.
Fresh B Grade is a practical choice for grating, sauces, fillings, pasta and risotto where natural shape is less important.
IQF frozen Tuber macrosporum is suited to sauces, fillings and other cooked preparations outside the fresh harvest period.
Commercial grade describes physical presentation rather than guaranteed aroma intensity.
Frequently Asked Questions About Tuber macrosporum
Species, season, grades, storage and culinary useTuber macrosporum is an edible European truffle species commonly known as the smooth black truffle. It is recognised by its relatively smooth dark surface, darker marbled interior and pronounced earthy aroma, which may include distinctive garlic-like notes.
The name refers to the natural aromatic profile of mature Tuber macrosporum, which can include garlic-like notes alongside its earthy truffle character. It does not mean that garlic or garlic flavouring has been added to the product.
Fresh Tuber macrosporum is generally associated with the autumn harvest period. Exact availability varies by growing region, weather, maturity, approved supply batches and the conditions of each annual harvest.
A Grade is selected for more regular whole specimens and stronger visual presentation. B Grade may include smaller or more irregular whole truffles and natural surface imperfections. Both grades remain suitable for culinary use. Commercial grade describes physical selection and presentation and does not guarantee stronger aroma.
Choose fresh Tuber macrosporum when aroma, texture and visible presentation are central to the dish. IQF frozen truffles are a practical option for sauces, fillings, pasta, risotto and professional kitchen use outside the fresh harvest period.
Store fresh Tuber macrosporum at +2 to +4°C in a clean, closed glass container lined with absorbent paper. Replace the paper daily and keep excess moisture under control. For best culinary quality, use the truffles preferably within 5–8 days depending on their condition; this is practical guidance rather than a guaranteed shelf life.
Clean fresh Tuber macrosporum shortly before use with a soft brush and only as much cool water as necessary to remove remaining soil. Avoid prolonged soaking, aggressive scrubbing or unnecessary abrasion of the truffle surface.
Tuber macrosporum can be used with pasta, risotto, eggs, potatoes, poultry, meat dishes, butter-based preparations and creamy sauces. Fresh truffles may be finely sliced or grated over a warm finished dish, while frozen products should be prepared according to their handling instructions.
The appropriate amount depends on the recipe, the maturity and aromatic strength of the truffle, and whether it is used as a garnish or incorporated throughout the dish. For visible fresh shavings, allow enough to distribute thin slices across each portion without overpowering the other ingredients.
Fresh truffles are wrapped with absorbent paper, placed in food-safe protective packaging and packed in insulated packaging with suitable cooling materials for Express Delivery in Insulated Packaging. This helps protect the product during express transit but is not continuously monitored refrigerated transport or a guaranteed cold chain. Available services and estimated transit times depend on the destination.