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Truffle preserves

Summer truffle, winter truffle and white truffle

Truffle preserves whole truffles, slices, pieces

whole truffles, slices, pieces

  • White and black truffles

    The winter season starts with a bang. From October onwards, connoisseurs flock to Piedmont and marvel at white truffles (Tuber magnatum Pico) in Alba and Asti. Its aroma is stunningly complex: garlic, honey, flowers and cheese. Black winter truffles (Tuber melanosporum Vitt.) join in from November. Their taste is strong. They have musky, nutty and deeper aromas. When preserved, they turn sauces, pies, terrines and creams into very special little flavor bombs all year round. The following applies to black truffles: 80% taste, 20% scent!


    copyright text: viani.de

  • Summer truffles

    The summer truffle (Tuber aestivum Vitt.) has a slightly earthy, herbal aroma and a mild, nutty taste. The outside is brown and appears spiky, while the inside is gray-white to gray-brown and is crossed by a fine network of light veins. In preserved form, summer truffles add a warm, nutty flavor to sauces, egg dishes and other dishes with creamy cheeses. We have the precious truffles prepared and combined in the best possible way. Our tip: truffle mayonnaise with homemade French fries.


    copyright text: viani.de
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