Fresh Burgundy Truffles


Tuber Uncinatum

Season: September - November 


The Burgundy truffle is also known as the ‘Autumn Truffle’ is more tolerant of soil, shade and host-tree than the Perigord black truffle, which it much resembles in the hand though is much less fragrant on the nose. It thrives on pine trees, as well as most usual host trees. Burgundy truffles are considered by some as a variant of the summer truffle but come to maturity much later in the year, from September to December, dovetailing into the season for Périgord black truffles.

Burgundy truffles are firm and heavy for their size have a hard black outer layer which can be gently peeled away to reveal a dark coffee colour interior. When ripe they have a delicious albeit subtle flavour, nutty, earthy with hints of caramel.

The outside known as the peridium is black with reddish tints, not unlike the Périgord black truffle but more coarse in texture. The inside or glebum is ivory to brown with veining. They do not have the same powerful aroma as Black Winter Truffles or White Alba Truffles so they are not to be confused. However, they are delicious when ripe and sliced or grated on top of cooked eggs, pasta or vegetables and work well with warm salads and light fish dishes. 


Cooking Tip: Both Summer and Burgundy truffles are better when the tough outer peridium is gently scraped away with a pairing knife as on most occasions it can be tough and bitter which takes away from the delicate caramel, vanilla notes of the interior.  Burgundy truffles should be shaved as thinly as possible over something hot, preferably buttery.

Storage: It is best practice to eat fresh truffles the day you buy them. If this is not possible then store them wrapped in kitchen paper in a glass jar in the warmest part of the fridge, usually the door. Check them daily and wipe away any moisture that has developed - consume within 7-10 days 

Origin: France 

Recipe Fresh Truffle Risotto

Recipe Fresh Truffle Pasta

Learn More About Fresh Truffles