Fresh Autumn Truffle - Tuber uncinatum

Tuber uncinatum: The Character of the Italian Autumn

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 summer truffle, but possesses a much more intense flavour and aroma profile due to the colder ground.

The autumn truffle grows underground in a delicate symbiosis with the roots of deciduous trees such as oaks, hazels, poplars, and beeches. The exterior (peridium) is dark black and feels satin-like and less rough than other black truffles. When you cut the truffle open, a beautiful dark brown interior (gleba), crossed with striking sharp, bright white veins, is revealed.

The aroma is intense, rich and extremely elegant with deep notes of wild moss, damp autumn soil and a hint of roasted hazelnut. It elevates classic risottos, fresh egg pastas, egg dishes, red meat and mature cheeses to a high culinary level.

Our Strict On-Demand Service

As weather conditions and weekly finds greatly influence daily prices, we operate without a fixed stock to guarantee absolute top quality:

1. Request: Fill in the reservation form with the desired weight (from 50 g).

2. Verification: We verify the current availability directly with our trifolau in Southern Italy and send a personalised proposal within 24 hours with a direct payment link.

3. Harvest & Shipping: After agreement and payment, the dogs set off. The truffles are harvested, conditioned and shipped immediately.

Unique Profile & Culinary Advice

• Taste activation: Shave the truffle very thinly over warm dishes (such as fresh pasta, mushroom risotto or mashed potatoes). The heat immediately activates the essential oils and aromas.

• Infusion: Let the truffle infuse briefly on very low heat in warm butter or cream for a sublime sauce base.

• Storage advice: Store the truffle chilled (2–4°C), wrapped in absorbent kitchen paper in an airtight glass jar. Replace the paper daily and consume within 5 to 7 days.

Frequently Asked Questions (FAQ)

• What is the difference between the Autumn truffle and the Summer truffle?

  The cooler autumn soil ensures that the Tuber uncinatum develops a much more intense flavour and aroma than the summer truffle. The inside also colours much darker brown with more sharply defined white veins.

• Why is there a minimum purchase of 50 grams?

  To justify the conditioned logistics and the personal commitment of our trifolau in Southern Italy, we maintain a minimum order size of 50 grams.

• Can I combine the truffle with fats?

  Yes, fats such as cream, butter, and egg yolk absorb the woodland aroma of the autumn truffle excellently.

Product Specifications

• Product: Fresh Autumn Truffle (Tuber uncinatum)

• Brand / Selection: Selected by Kelvini – Italian Artisan

• Botanical Name: Tuber uncinatum Chatin

• Commercial Name: Autumn Truffle / Burgundy Truffle / Tartufo Uncinato

• Southern Italy (In symbiosis with oaks, hazels, and beeches)

• Harvest Period: September to December (Seasonal)

• Delivery Method: Exclusively On-Demand via personal reservation

• Minimum Purchase: From 50 grams

• Allergens: 100% Naturally foraged product. Free from allergens.

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.