recipes
Our favorite recipes for you throughout the year. These recipes feature four fine truffle varieties: our local Summer and Autumn truffles, Brumale, and Borchii. Of course, all recipes can also be prepared with noble Alba truffles (Tuber magnatum) or precious Périgord truffles (Tuber melanosporum). Have you never tried fresh truffles and only know the dishes from the Italian restaurant next door?
Please note: Fresh truffles smell and taste completely different from the synthetic aromas often found in supermarket truffle oils. You must try the truffle without any preconceived notions of taste, regardless of the variety; it is a completely different experience than what you might remember!
Our recipes are primarily tailored to local varieties. The Summer truffle (Tuber aestivum) can and should be lightly heated so that it optimally unfolds its delicate, nutty aroma.
It tastes best when shaved fresh over warm dishes at the very end. The Périgord truffle can also be cooked or stirred into warm dishes, as its intense flavor develops particularly well through gentle heat. Always wash just before consumption.
The white Alba truffle must not be heated, as its delicate, complex aroma is destroyed at temperatures above 40 degrees. It is used raw and is best shaved fresh over finished dishes. Be sure to use a fine truffle shaver: Summer and Winter truffles should be shaved about 1–2 mm thick, while the Alba truffle should be as fine as possible so that its fragrance and aroma can fully unfold.
Of course, you should experiment, vary, have fun, and enjoy the truffles!
