What is the difference between black and white truffles?

Black winter truffles (Tuber Melanosporum) have an intense, earthy, chocolatey aroma and respond well to gentle heat — ideal for cooking into risottos, pasta, and sauces. White truffles (Tuber Magnatum Pico) are far more pungent and aromatic, with garlicky, honey-like complexity. Whites must never be cooked — they're shaved raw over finished dishes. White truffles are rarer and more expensive, with a shorter season (October–December vs December–March for black).

When is truffle season?

Different truffle varieties have different seasons. Summer truffles run from May to September. Burgundy truffles from September to December. White truffles from October to December. Black winter truffles from December to March in Europe, and June to August from Australia — meaning fresh black truffles are available for much of the year. FINE & WILD stocks whichever varieties are currently in season — check the collection for live availability.

How should I store fresh truffles?

Wrap individually in kitchen paper, place inside an airtight container, and refrigerate. Change the paper daily as it absorbs moisture. Most fresh truffles keep for 5–7 days stored this way, but they're always best as fresh as possible. Do not store truffles in rice — this desiccates the truffle. Instead, store them alongside eggs in a sealed container to infuse the eggs with truffle aroma.

How much fresh truffle do I need per person?

For black winter truffles, 8–10g per person is a good starting point for a main course. For white truffles, 5–8g per person is generous — the aroma is much more intense. For summer and Burgundy truffles, use more liberally as the flavour is milder — 10–15g per person works well. Fresh truffle goes further than you might expect when shaved thinly.

What is the best dish to make with fresh truffles?

Anything with a simple fat base that lets the truffle shine. Scrambled eggs with black truffle is arguably the finest introduction — butter, eggs, and truffle, nothing else. Fresh pasta with butter and Parmesan is another classic. Risotto, mashed potato, and fonduta all work beautifully. Avoid strong competing flavours — the truffle should be the star of the dish, not competing with garlic, chilli, or heavy seasoning.

Do I need a truffle slicer?

Yes, for the best results. A truffle slicer produces paper-thin shavings that maximise surface area and release the most aroma. You can use a fine Microplane grater for incorporating truffle into sauces and butters, but for shaving at the table over finished dishes, a proper slicer makes a real difference to both flavour and presentation.

What is the difference between summer and winter truffles?

Summer truffles (Tuber Aestivum) are milder and more delicate — subtly earthy and nutty with a lighter aroma. They're best used generously and raw. Black winter truffles (Tuber Melanosporum) are far more intense — deeply earthy, chocolatey, and complex. They respond well to gentle heat, which amplifies the flavour. Winter truffles command a significantly higher price reflecting the stronger flavour and shorter supply.

Are your truffle oils made with real truffle?

Yes. Our Urbani truffle oils are made with natural truffle extract, not the synthetic bis(methylthio)methane compound used in many cheaper truffle oils. The difference in flavour is significant — natural truffle oil has depth and complexity, while synthetic versions taste one-dimensional and chemically harsh.

Can I cook with white truffles?

No — or rather, you shouldn't. Heat destroys the volatile aromatic compounds that make white truffles special. Always shave white truffles raw at the table, directly over the finished dish. The warmth of the food is enough to release the aroma. If you want a truffle for cooking, use black winter truffles instead.

How does FINE & WILD deliver fresh truffles?

Fresh truffles are delivered via next-day courier, dispatched the same day for orders placed before 2pm. Speed can be critical with truffles, and we prioritise getting them to you as quickly as possible after harvest. Every truffle is hand-graded for aroma, firmness, and condition before dispatch. For orders over £225, weekday delivery is complimentary.

Whole and thinly sliced Fresh Burgundy Truffles showcasing marbled texture, ideal for gourmet dishes from FINE & WILD UK.

Fresh Autumn/Summer Truffles finely sliced with a truffle shaver in a ceramic bowl, perfect for enhancing Italian cuisine.

Fresh Summer Truffles

From £35.00

preserved black truffles | FINE & WILD UK

Plantin Preserved Black Truffles

£47.50

Out of season

Sold out

Fresh Italian White Truffles

From £60.00

Out of Season

Sold out

Fresh Périgord Black Truffles

From £40.00

Truffle Varieties

Fresh truffles are among the most prized ingredients in cooking — wild fungi with an aroma so intense that a few grams can transform a dish. FINE & WILD sources black winter, white, Burgundy and summer truffles from trusted hunters and suppliers in France, Italy and Australia, with every truffle graded, checked and dispatched from our UK facility.

Truffles are seasonal and wild-foraged, so availability changes throughout the year. The collection above reflects what's in season now.

What Truffles Are

Truffles are underground fungi that grow in symbiosis with the roots of certain trees — primarily oak, hazel and lime. They cannot be seen above ground and are traditionally located by trained dogs that detect their aroma through the soil. Every truffle is wild or semi-cultivated; they cannot be factory-farmed, which is why they remain rare and expensive.

The flavour is earthy, musky and complex, varying by species, season and terroir. No two truffles are identical. The aroma is volatile — fresh truffles are at their best within days of harvest and lose intensity quickly. Freshness, and speed of delivery, matter enormously.

The Varieties

Black Winter Truffle (Tuber melanosporum)

The most celebrated cooking truffle — truffe noire du Périgord in France, tartufo nero pregiato in Italy. Intense, complex aroma: earthy, chocolatey, deeply savoury. Firm flesh marbled with fine white veins. Responds well to gentle heat, which amplifies the flavour — ideal shaved into risotto, pasta, scrambled eggs and sauces.

Season: December to March in Europe; June to August from Australia, extending availability beyond the European season.

White Truffle (Tuber magnatum pico)

The most expensive and intensely aromatic truffle in existence. Italian whites — particularly from Alba in Piedmont — are the pinnacle of truffle gastronomy. The aroma is extraordinary: pungent, garlicky, almost overwhelmingly complex, with honey, aged cheese and fermented earth.

Never cook white truffles. Shave raw at the table over finished dishes — pasta, risotto, fried eggs, fonduta — where the heat of the food releases the aroma.

Season: October to December. Availability limited and weather-dependent.

Burgundy Truffle (Tuber uncinatum)

A close relative of the summer truffle, harvested later in the year. More pronounced flavour than summer truffles — nuttier, more aromatic, with a darker marbled interior. Works well both raw and with gentle heat, and offers an excellent balance of quality and value through autumn.

Season: September to December. Sourced from France and Italy.

Summer Truffle (Tuber aestivum)

The most accessible fresh truffle. Milder and more delicate than its winter counterparts — subtly earthy and nutty with a lighter aroma. Dark, knobbly exterior; paler interior with less defined marbling. Best used generously, shaved over salads, pasta and light dishes, or infused into butter and cream. An excellent introduction to fresh truffles.

Season: May to September.

Seasons At A Glance

Truffle	Species	Season	Intensity	Best Use
Black Winter	Tuber melanosporum	Dec–Mar (Europe), Jun–Aug (Australia)	Intense	Cooked — risotto, pasta, sauces, eggs
White	Tuber magnatum pico	Oct–Dec	Very intense	Raw only — shaved over finished dishes
Burgundy	Tuber uncinatum	Sep–Dec	Moderate to strong	Raw or gently cooked
Summer	Tuber aestivum	May–Sep	Mild to moderate	Raw — salads, pasta, butter, cream

How To Use Fresh Truffles

Fresh truffles need very little done to them — simplicity is everything. The rule: use truffles with dishes that have a fat base (butter, cream, cheese, eggs, oil) because fat carries and amplifies the aroma. Avoid strong competing flavours. The truffle should be the star.

For black winter truffles, gentle heat intensifies the flavour. Shave over risotto, scrambled eggs, fresh pasta or mashed potato just before serving, or fold into a warm cream sauce. For white truffles, never apply heat — shave raw at the table. For summer and Burgundy truffles, shave generously over pasta and salads, or into softened butter.

A truffle slicer is essential for paper-thin shavings that maximise surface area and aroma. A fine Microplane works for incorporating truffle into sauces and compound butters.

Storage

Fresh truffles are perishable and lose aroma daily. Store in the fridge, individually wrapped in kitchen paper inside an airtight container. Change the paper daily as it absorbs moisture. Most truffles will keep 5 to 7 days this way, though they're always best as fresh as possible.

Do not store truffles in rice — a common myth that desiccates the truffle while flavouring the rice at the truffle's expense. To preserve flavour properly, place a fresh truffle in a sealed container with eggs for 24 to 48 hours. The aroma penetrates the porous shell, producing extraordinarily flavoured eggs for scrambling or omelettes — with no truffle wasted.

Buying Fresh Truffles In The UK

FINE & WILD sources fresh truffles from trusted hunters in France, Italy and Australia. Every truffle is hand-graded for aroma, firmness and condition before anything ships. We buy and hold stock — your truffles are dispatched directly from us, not relayed from overseas.

Because truffles are wild-foraged and seasonal, availability and pricing fluctuate. We update stock in real time: if a variety is listed, it's available now.

UK next-working-day delivery on orders placed before 2pm. Complimentary weekday delivery on orders over £225.