Autumn Black Truffle (Tuber uncinatum)
Hazelnut-brown flesh and a warm, nutty aroma. Bridges the season between summer and the arrival of the Winter Black Truffle. Typically October to December.
The Truffles
Wild. Seasonal. Finite.
Truffles grow where they choose, in symbiosis with oak, poplar, hazel and lime. No two are alike, and no harvest can be planned. This is what we bring to Dubai.
N° 01 — Tuber magnatum Pico
White Truffle of Alba.
One of the world's most prized truffles, and a species that has so far resisted commercial cultivation. Every piece we offer was found in the wild.
Risotto · the classic canvasSmooth, pale ochre skin; flesh marbled with fine white veins; a perfume that fills a room before the box is open.
- Botanical nameTuber magnatum Pico
- OriginLanghe, Roero & Monferrato, Piedmont
- SeasonLate September to January · peak October–November
- AromaHoney, hay, garlic, mushroom, wet earth
- ServeAlways raw, shaved at the table
- Shelf life after harvestA few days, with the finest aroma in the first days after harvest
- FormatAvailable by the piece, graded & weighed
Heat destroys its aroma, so it is never cooked: it is shaved thinly over warm, fat-rich dishes that carry its perfume. Fresh egg tajarin with butter, risotto, a Piedmontese cheese fondue, a soft-cooked egg, a simple beef tartare.
130gSingle specimen · white truffle of Alba
Single specimens
Exceptional specimens, one by one.
Large, regular white truffles are the rarest of all. When the woods give one, it is weighed, photographed and offered individually, first to the kitchens that have asked to be notified.
Tell us the weight range your service needs. When a matching piece is found, you will receive its photographs and weight before you decide.
Be notified of the next piece
N° 02 — The Black Truffles
Three blacks, three seasons.
Black truffles allow chefs to feature truffles on their menus throughout most of the year, each variety with its own season, intensity and place in the kitchen.
Winter
The Winter Black Truffle
Tuber melanosporum Vittadini
Dark violet-black flesh with fine white veins, and an aroma of cocoa, undergrowth and dried fruit. Unlike the white, it opens with gentle heat: infuse it into butter, sauces, stuffing and stocks, or shave it over a finished plate.
- SeasonDecember to March
- CharacterIntense, persistent, cooks well
- FormatAvailable in graded lots & selected pieces
Summer Black Truffle (Tuber aestivum)
Pale flesh, a delicate scent of porcini and fresh earth. Generous and versatile for summer menus and larger covers. Typically May to August.
Planning ahead
Our harvest calendar shows what is in the woods each month, so your menus can follow the season instead of chasing it.
See the calendar
In the kitchen
Handled with respect.
- Store2–4 °C, wrapped in paper, changed daily
- AvoidStoring truffles in rice, sealed plastic containers or excessively humid conditions
- CleanA soft brush, only just before use
- ShavePaper-thin, over warm fat, at the table
- PortioningWeighing the truffle at the table is the traditional way to serve it
Every delivery comes with handling notes for your brigade. Our team is available to brief your chefs at the start of the season.
N° 03 — The truffle pantry
Between harvests.
A small line of preserved truffle products for prep, mise en place and the months when the woods are quiet.
- Crema tartufataTruffle cream
- Salsa tartufataBlack truffle sauce
- CondimentoExtra virgin olive oil with white truffle flavour
Formats and full ingredient lists available on request.
This season
Ask what the woods gave this week.
Availability changes daily during the harvest. Our concierge will tell you what is in hand, and what is coming.