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 Burgundy Truffle partially sliced with a kitchen knife, highlighting its rich texture and culinary versatility.

Fresh Burgundy Truffles

Name: Fresh Truffles — Summer & Burgundy | FINE & WILD
Brand: FINE & WILD
SKU: ST50
Price: 40.0 GBP
Availability: InStock
Rating: 4.9 (92 reviews)

4.9

Rated 4.9 out of 5 stars

92 Reviews

£40.00

50g 100g

Variant

Hand-selected from Italy's autumn harvest Notes of hazelnut, caramel, and vanilla

Fresh Burgundy truffles (Tuber uncinatum) — hand-selected from Italy's autumn harvest. Earthy and warm, with notes of hazelnut, subtle garlic, caramel, and vanilla. Milder and more approachable than Périgord blacks, and versatile enough to shave generously over pasta, risotto, eggs, or anything warm and buttery.

Fresh Burgundy Truffles

£40.00

Fresh Burgundy truffles (*Tuber uncinatum*) — hand-selected from Italy's prime truffle regions during the autumn harvest. Burgundy truffles are the gentler, more approachable cousin of the Périgord black truffle, with a milder, more nuanced flavour profile that makes them an excellent starting point for anyone cooking with fresh truffles for the first time — and a versatile ingredient for those who know them well.

The flavour is earthy and warm, with distinct notes of hazelnut and subtle garlic. Cut open, the interior has a marbled, chocolate-and-cream appearance and delivers hints of caramel and vanilla that complement dishes without overwhelming other ingredients. The aroma is softer and less pungent than a winter black truffle, but still unmistakably truffle — and it responds well to warmth.

Burgundy truffles are at their best shaved generously over simple, warm, buttery dishes where the heat lifts the volatile aromatics and the fat carries the flavour. They are more forgiving than Périgord blacks and considerably more affordable, which means you can afford to be generous.

Each truffle is foraged by experienced hunters and inspected before dispatch to ensure good aroma, ripeness, and quality. They arrive with their natural dark, textured skin intact.

Origin: Italy (September–November)

Storage: Refrigerate immediately on arrival. Wrap each truffle individually in absorbent kitchen paper, place inside an airtight container, and store at 0–4°C. Change the paper daily if it becomes damp. Best enjoyed within 5 days of arrival for peak flavour and aroma. The airtight container is essential — unwrapped truffles will scent everything else in the fridge.

Fresh Burgundy truffles should be used as soon as possible after delivery. The aroma fades each day, so plan your dish before the truffle arrives.

Cleaning:Brush the truffle gently under cold running water with a soft brush to remove any soil. Pat dry with kitchen paper. Do not soak.

Peeling (optional): The outer skin (peridium) can carry a slight bitterness. For the cleanest flavour, gently scrape it away with a paring knife before slicing to let the truffle's more delicate caramel and hazelnut notes come through. This is a preference rather than a rule — many people slice and shave the truffle whole with the skin on.

Slicing: Use a truffle slicer or a very sharp knife. Paper-thin shavings maximise surface area and release the most aroma. Burgundy truffles are milder than Périgord blacks, so be generous — this is not the truffle to ration.

The golden rule: Always shave Burgundy truffles directly over warm, preferably buttery dishes. The heat activates the volatile aromatic compounds that give truffle its signature fragrance. Fat is the carrier — butter, cream, olive oil, and Parmesan all amplify the flavour.

Pasta and risotto: Shave paper-thin over fresh pasta dressed with good butter and Parmigiano-Reggiano, or fold through a creamy risotto just before serving. Keep the base dish simple so the truffle has room to speak.

Eggs: Scrambled eggs and omelettes are the easiest and most reliable way to use any truffle. The eggs absorb the flavour readily. For a deeper infusion, store whole eggs in an airtight container with the truffle overnight — the aroma will penetrate the shell.

Simple dishes elevated: Warm polenta, mashed potatoes, celeriac purée, and warm salads all make excellent vehicles for generous Burgundy truffle shavings. A whole baked Camembert with truffle shaved over the top as it comes out of the oven is an indulgent starter or supper with very little effort.

How much to use: Burgundy truffles are milder than Périgord blacks, so use more. 15–20g per person is a good starting point. For a generous treatment, 25–30g.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here