The character of autumn: Intense scents from the mature forest

When the leaves change colour and autumn makes its entrance into the Southern Italian forests, the season begins for the Tuber uncinatum, better known as the Burgundy autumn truffle. This variety belongs to the same family as the exclusive winter truffle (Tuber melanosporum), but possesses unique properties that give it a distinct, beloved status in gastronomy.

The autumn truffle grows underground in a delicate symbiosis with the roots of deciduous trees such as ancient oaks, hazels, poplars, and beeches. The exterior (peridium) is dark black and although it is warty, the texture feels noticeably less rough and smoother than other black truffles, with a surface that can almost shine satin-like in the right light. When you cut the truffle, a beautiful light to dark brown interior (gleba), crossed with strikingly sharp, bright white veins.

What the Tuber uncinatum truly makes special is the perfume that is released when it is perfectly ripe. The aroma is intense, rich, and extremely elegant. It transports you directly to the forest, with deep notes of wild moss, damp autumn earth, and an unmistakable, subtle hint of roasted hazelnut. Due to this aromatic power, it is an absolute favourite for rich autumn dishes. It elevates classic risottos, fresh egg pastas, egg dishes, red meat, and mature cheeses to an extraordinary gastronomic level.

Start your personal autumn hunt

The Tuber uncinatum is a seasonal product that is exclusively sought after in the autumn months. Because weather conditions and weekly finds strongly influence international market prices, we operate without fixed stocks or prices.

Fill in the desired weight here. We verify the current harvest situation directly with our trifolau in Italy and send you a personal price proposal with a direct payment link within 24 hours. After your agreement and payment, the dogs will immediately set off to harvest your truffle.

The minimum order for this exclusive service is 50 grams.

Technical Specifications

Frequently Asked Questions (FAQ)

What makes the Autumn truffle different from the Summer truffle?

Although they are botanically closely related, the colder autumn soil ensures that the Tuber uncinatum develops a much more intense flavour and aroma than the summer truffle. The inside is also different: while the summer truffle often remains hazelnut-coloured or pale, the autumn truffle turns much darker brown inside with more sharply defined white veins. Culinary-wise, it therefore has much more impact on your dish.

How can I best bring out the flavour of the autumn truffle?

Because the aroma is richer and earthier, this truffle is excellent for being shaved very thinly over warm dishes. The heat from, for example, freshly made pasta, a mild mushroom risotto, or a soft mashed potato ensures that the oils and aromas in the truffle are released immediately. You can also let it infuse very briefly and on low heat in warm butter or cream for a sublime sauce base.

The story of Tuber uncinatum (Black Burgundy Truffle):

Tuber uncinatum, commonly known in Northern and Southern Europe as the autumn or Burgundian truffle, belongs to the same genetic family as the summer truffle, but, due to ecological factors, it develops a significantly higher concentration of aromatic organic compounds during the autumn months (September to December). The fungus grows hypogeously (underground) in symbiosis with the roots of Quercus (oak), Corylus (hazel) and Fagus (beech). Kelvini distributes this autumn variety via a strictly ‘on-demand’ model to mitigate price fluctuations caused by seasonal weather conditions and to guarantee an extremely short and refrigerated supply chain from the wild harvest in Italy.