Fresh Black Winter Truffle — Tuber melanosporum

The Black Diamond: Deep complexity from the wintry earth

When the Italian forests are in deep hibernation, one of the most coveted culinary treasures reaches its absolute perfection: the Tuber melanosporum. This precious winter truffle primarily grows underground, in a symbiotic relationship with the roots of specific tree species such as robust oaks and hazelnut trees.

The aroma of the Tuber melanosporum is legendary intense and complex. It spreads a particularly powerful aroma with deep, earthy and subtly spicy notes that become more intense and complex as the truffle ripens. The taste is rich and full, blessed with a delicate, velvety finish. This makes it the ultimate partner for refined winter dishes such as creamy risottos, fresh pastas, soft egg dishes, red meat and premium aged cheeses.

Order your Black Winter Truffle

Just like the white variant, the market for the Tuber melanosporum is characterised by seasonal scarcity and weekly fluctuating prices.

Fill in the form with the desired weight. We verify the current harvest and the most favourable market price directly with our truffle hunters in Italy. Within 24 hours you will receive a personalised proposal, including a direct payment link.

The minimum order for this exclusive service is 50 grams.

Specification

Frequently Asked Questions (FAQ)

What is the difference in use between the White Truffle and this Black Winter Truffle?

Where the White Truffle (Tuber magnatum Pico) must absolutely never be heated as the aroma evaporates, the Black Winter Truffle (Tuber melanosporum) is a lot more robust. The aroma of the black winter truffle beautifully connects with fats when it is warmed very subtly and briefly. You can therefore wonderfully incorporate it into a warm truffle sauce, by stirring it into the risotto just before serving, or adding it to a filling. Of course, shaving it raw over a warm dish is still highly recommended.

How do I store the truffle until serving?

Our truffles are delivered ultra-fresh. The best way is to remove the truffle from the vacuum packaging immediately upon receipt, wrap it in a dry sheet of kitchen paper, and store it in a sealed glass jar in the fridge. Replace the kitchen paper daily to prevent moisture buildup. For an extra gastronomic touch, you can also place raw eggs or risotto rice in the jar; these absorb the aroma that the truffle naturally releases through its porous shell or grain!

The story of Tuber melanosporum (Precious Winter Truffle): 

The Tuber melanosporum, often referred to in gastronomy as the Périgord or black winter truffle, is an underground living ectomycorrhizal fungus. The fungus develops in the winter months (November to March) in close symbiosis with the root systems of Quercus (oak) and Corylus avellana (hazelnut). The ecological complexity and the necessity of specific soil temperatures make the winter harvest scarce and exclusive. Kelvini Italian Artisan integrates this product into a direct-to-consumer on-demand model to minimise the logistical chain between the Italian truffle hunters and the end user, thereby maximising the preservation of the volatile aromatic profile.