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The underground mushrooms are among the most sought-after delicacies in the culinary world, adding an exquisite and earthy flavour to a wide range of dishes. There are two main types of them: summer and winter truffles. Each type has its unique characteristics and flavour profiles.

Summer underground mushrooms, or Tuber Aestivum, are typically harvested from May to August. They are often more affordable than their winter counterparts and have a milder, less intense flavour. We often use them to enhance the taste of various dishes, including pasta, risotto, and salads. Their light brown to beige exterior and marbled interior make them a visually appealing addition to any gourmet meal.

Winter truffles are considered the absolute best among all types. They are harvested from November to March, the most famous being the Tuber Magnatum. They are renowned for their powerful aroma and distinct flavour, often described as garlicky or musky. They are predominantly found in regions of Italy and are highly coveted by chefs and food enthusiasts worldwide. We can best enjoy shaved-over dishes like creamy pasta, scrambled eggs, or even a simple plate of buttered pasta.

Black truffles, such as the Tuber Melanosporum, are another winter variety. They have a dark, knobby exterior and deep, complex flavour often likened to chocolate or spices. They are frequently used to elevate the taste of soups, sauces, and meat dishes. They are known for their versatility and the ability to complement a wide range of culinary creations.

Whether the more delicate summer or the robust winter truffles, their distinct characteristics and rich flavours add an element of luxury and sophistication to any meal, making them a treasured ingredient in the world of gourmet cuisine.