In the “whole truffle” section we propose all 4 truffles, the fine white truffle (Magnatum Pico), the fine black truffle (Melanosporum Vittadini), the white or bianchetto truffle (Albidum Pico) and the summer truffle (Aestivum Vittadini). To ensure long conservation of the whole truffle, in high season, when the collected truffle is at its maximum degree of ripeness, it is immediately cleaned, washed, and processed to preserve its original shape. It lends itself very well as a garnish but is also sliced over dishes.

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