Fresh truffles are better than preserved ones, but we must be aware of seasons. Nevertheless, properly cooked preserved truffles can also be highly rewarding!

Recipes must be adapted to the variety of truffle used (depending on the season), as their aromatic intensity is very different.  Side dishes and garnishes should not erase the flavour of the truffle, they should instead be simple enough to accompany them without lessen or distorting them.

We recommend you to perfume  your ingredients a few days in advance in a closed container (eggs, rice, etc.).

Generally speaking, fresh truffles are sensitive to heat.  During cooking, they can lose a large percentage of their aromas; so it is better to consume raw truffle rather than cooked. The white Alba truffle is the most sensitive to heat, so much so that it is recommended to use it only raw.  However, you can grate a few shavings a few minutes before finishing your sauce.  Summer and Autumn truffles have more flavor if they are used raw or in a short, light cooking process.  The black winter truffle is superb raw and can withstand long cooking times, but it should be gently steamed so as not to disperse its aromas too much.

It is not recommended to peel the truffles, because the skin and the inside are a whole.   But if you decide to peel a little bit of its skin, you can use these truffle peels for your next preparations, don’t throw them away!





Scrambled eggs with truffle


About 1 hour before the cooking time, break the eggs in a bowl, cut whole black summer truffle in julienne and add them to the eggs, add the juice contained in the can, add salt, pepper, mix and let it rest until cooking time. Reserve one slice of truffle per person for decoration.

Cook the truffle preparation in a bain-marie without stopping turning with a whisk. When it sets, add the butter and cream. Stir for a few more moments.

Serve in small individual ramekins and decorate with the truffle slices.

Tip: You can also use summer truffle carpaccio, or black winter truffle peelings, which are very tasty, for an exceptional result!



Mascarpone cream with black truffle


  • Mix all ingredients together.
  • Toast the bread and cut it into small aperitif toasts.
  • Place the mixture directly on the bread and add a grind of black truffle salt.

Variation :

Instead of mascarpone, you can use plain white cheese.



Assorted gourmet aperitifs




Black truffle bruschetta


  • Slice the baguette in about 1cm portions
  • Rub the bread with the garlic and spread a thin layer of fine butter (you can also use garlic butter that you have prepared beforehand).
  • Toast the bread.
  • Sprinkle the bread with slices of truffle and add a few drops of olive oil and hazelnut oil, previously mixed.
  • Place in the oven for a few moments and add a pinch of fleur sel.

Variation:  if you don’t use fresh truffle, you can use instead  black summer truffle carpaccio


  • fresh truffle (preferably Melanosporum)
  • 1 baguette
  • Olive oil
  • Hazelnut oil
  • Garlic
  • Butter
  • Fleur de sel

Truffle and cheese croquettes 20gr.


  • gently defrost the croquettes in the fridge in advance.
  • Heat oil in a pan or turn on the deep fryer.
  • Immerse the croquettes in the oil bath at 180°c until golden brown (about 3 to 4 min).
  • Drain and serve hot.

Note: You can use the same procedure to cook the cheese and truffle croquettes 50gr to prepare a nice starter!



Croque Monsieur with Truffle Sauce (Tartufata)


  • Slice the bread and spread the butter on top of each slice. Sprinkle with grated Emmental cheese, add a slice of cooked ham and a slice of Comté or Guyère cheese. Spread a tablespoon of tartufata sauce, again grated cheese and close.
  • Cover it in cling film and keep in the fridge so that the bread can soak up the fragrance of the truffle.
  • Broil in the oven (grill) or in a pan with a little butter.

Variation:  You can also add quail eggs cooked in a frying pan over a low heat, to make a kind of croque-madame revisited.


  • Tartufata Sauce
  • Cooked ham
  • grated Emmental
  • Comté, or Gruyère (sliced)
  • Bread
  • Butter

Foie gras and truffle pastries


  • Roll out the dough and cut out 8 rounds with a cookie cutter.
  • Arrange on 4 rounds 1 slice of foie gras and truffle carpaccio and another slice of foie gras. Cover with another round of dough and close the edges.
  • Brush with egg yolk and bake in the oven at 180°c until golden. (or at thermostat 5-6, for ¼ an hour).
  • Serve hot or warm.

Note: In this recipe you can replace black summer truffle carpaccio with black truffle cream, or black truffle peelings.

Food and wine pairing: this appetizer matches perfectly with Champagne, a Riesling from Alsace (dry or mellow), a Gigondas from the Rhône Valley, a Nuit Saint Georges from Burgundy.



Truffle Omelette


  • The day before, place the whole eggs and whole truffles in an airtight jar.
  • 3 hours before the meal, break the eggs, cut the truffles into thin slices and mix them.
    Season with salt and pepper, cover with plastic film and leave to rest in a cool place.
  • Heat a frying pan with peanut oil, pour in the mixture little by little.
  • Cook over high heat, stirring, when the omelet is still runny, fold it in half and serve.
  • Decorate with thin strips of fresh truffle cut with a truffle razor or some truffle carpaccio.

    Serve with buttered bread and fresh salad.

    Food and wine pairing: truffle omelettes marry amazingly with champagne, as well as with red wines from the French South-West (Cahors, Madiran), a Chambertin (Burgundy), or with white wines from the Burgundy region as a Chassagne-Montrachet, a Crozes-Hermitage from the Rhône Valley, a Vouvray (Loire Valley), a Riesling from Alsace, a white wine from Jura.


  • 16g of black truffles per person (Melanosporum/ Uncinatum)
  • salt, pepper
  • 2 eggs per person.

Note: If it’s not in season, you can use black truffle carpaccio instead.


Poached egg, truffle sauce



  • Gently melt the butter in a thick-bottomed saucepan.
  • Add the flour and stir with a wooden spoon without letting it turn brown.
  • Pour in the milk gradually, without stopping stirring, until the sauce thickens.
  • Season with salt and pepper.

Truffle sauce:

  • Reduce the wine in a saucepan.
  • Let it simmer for a few minutes before pouring, while stirring, the bechamel and cream. Stir in the tartufata sauce or the black truffle cream (quantity to taste), and cook over low heat for 3 minutes. Verify the seasoning.
  • Meanwhile, poach the eggs in simmering water with a little vinegar.
  • Serve the eggs on toast and top with the truffle sauce.

Option: You can also use truffle juice, as an option, for the sauce. In this case, incorporate at the end of cooking.

Food and wine pairing : Poached eggs with truffles pair perfectly with Champagne, a nice Riesling, a fine white Burgundy such as a Santenay, a Hermitage, or a dry red wine rather ” evolved ” such as a sophisticated Pomerol, a Saint-Emilion, a red Pessac-Léognan, a Margaux or a Saint-Julien.


For 4 people

For the béchamel sauce( 20cl):

  • 15cl milk
  • 50 gr butter
  • 20 gr of flour
  • salt, pepper

Truffle Toasts au gratin


  • Cut thin slices of fresh truffle with a truffle razor and gently heat them with 20 gr of butter.
  • Lightly toast the bread and sprinkle the truffle slices.
  • Pour in a little cream.
  • Add the parmesan and the remaining butter (melted) on top of the preparation.
  • Toast in the oven and serve.

Variation: You can use instead black summer truffle Carpaccio for this preparation.


For 4 people

  • 35 gr of black truffle
  • 100 gr unsalted butter
  • 8 slices of bread (for toast)
  • 2 tablespoons of cream
  • 50 gr grated parmesan cheese
  • salt, pepper

Jacked potato, mushrooms and truffle sauce


  • Preheat the oven at 200°C
  • Wash the potatoes and wrap them individually with aluminum foil. Bake in the oven for about 1h15 to 1h30.
  • When they are cooked, let them cool a little, cut the centre of the potato in 4 (being careful not to cut them completely).
  • Slice the mozzarella into pieces.
  • Mince the mushrooms and fry them in a hot pan with a little butter and oil.
  • Add the fresh cream and warm gently. Then add the Tartufata Sauce (quantity to taste), salt and pepper.
    Keep warm.
  • Briefly place the potato in the oven with the mozzarella in the middle, serve on a plate and top with the mushroom and tartufata mixture.
  • Finally garnish with the arugula and fleur de sel. Serve immediately.

This dish can be enjoyed hot, warm or cold, according to your taste.


For 2 people

  • 2 large Bintje potatoes
  • 100 gr of button mushrooms
  • 100 gr of mozzarella di bufala
  • 80 grams of Tartufata Sauce
  • 40 cl fresh cream
  • butter
  • oil
  • rocket salad (Aurugula) (as desired)
  • fleur de sel

Truffled Brie


Prepare the Brie 3 days in advance:

  • Cut the brie horizontally into three layers.
  • Cut the truffles into thin sticks or strips and place them under each layer.
  • Reassemble the cheese, wrap it in cling film and let it rest in the fridge.
  • Remove from the fridge 1 hour before serving.

Options: You can alternatively use black truffle carpaccio or black truffle cream.

Variant: once the Brie has been carved in half, mix in a bowl 200gr of mascarpone with 200 gr of Tartufata Sauce. Season, and spread the mixture between the different layers of brie.  Film and keep in a cool place.  Remove from the fridge one hour before serving.

Food and wine pairing: Champagne, Barbaresco, Barolo, Beaujolais, Côtes du Roussillon, Languedoc, Nebbiolo d’Alba, Valtellina, Petit Chablis…


For 4 people.


Castelmagno and honey with black truffle


Food and wine pairing : Red wines such a Cahors, Madiran, Pomerol, Saint-Emilion, Barbaresco, Barbera, Ventoux ; Or Champagne.  Concerning white wines, you can try a Crozes-Hermitage, a wine from Savoy, or a Côtes du Jura.


  • Castelmagno or tomme cheese (or hard goat cheese) 60 gr. per person
  • 80 gr of truffle honey
  • 10 gr of white truffle
  • 30 gr lightly roasted and crushed pine nuts or walnuts

Beef carpaccio with truffles


  • Display the beef carpaccio on the plates.
  • Vinaigrette: Mix the lemon juice with a little olive oil and the truffle oil, and with a brush, spread it on the carpaccio.
  • Season with salt and pepper
  • Add the parmesan flakes and with a truffle razor cut the fresh black truffle in fine shaves over the carpaccio.


  • in place of truffle oil, you can use a drizzle of reduction of balsamic vinegar with truffle.
  • As an alternative, to prepare the vinaigrette: add a little melanosporum truffle juice to the mixture of olive oil and white truffle oil, as well as a little mustard.
  • You can also marinate the carpaccio a little in advance: Once the thin slices have been placed on the plate, you can brush them with a brush of a mixture of half extra virgin olive oil and a little truffle juice. Film it and let it rest in the fridge for at least an hour, so that it can soak up the flavour of the truffle oil.    Add parmesan shavings and grate fresh truffle on top.

Depending on the season, you can use fresh summer truffles(Aestivum), fresh autumn truffles (Uncinatum), fresh winter truffles (Melanosporum), or Piedmont White Truffle (Magnatum Pico).

Little tips from the famous chefs:

  • If you use Melanosporum truffle, you can brush a little hazelnut oil on the plate before placing the carpaccio.
  • If you make this preparation with the Alba White truffle, you can rub the plate with a little garlic, before laying out the slices of carpaccio.
  • If you use the black summer truffle, you can use a little black truffle oil.


For 4 people:


Pumpkin velouté with truffled whipped cream


For the velouté:

  • Peel, drain and cut the squash into pieces.
  • Mince the leek and onion.
  • Pour some oil into a casserole and sweat the onion and leek. Add the butter and the squash, stir.
  • Add the chicken stock and cook over medium heat (+- 1 hour). Check the cooking of the pumpkin.
  • Season with salt, pepper, grated nutmeg, and a little sugar, and blend with a thermomix or hand blender.
  • Add the cream, mix and keep warm.
  • Just before serving, add a tablespoon of truffled whipped cream to each serving plate

Truffle Chantilly:

  • Finely chop the fresh black truffle and mix it with the mascarpone.
  • In another bowl, whip the fresh cream (very cold), and once the desired consistency is obtained, gently mix the two creams. Set aside in a cool place.


  • You can use Tartufata Sauce or black truffle cream, in the mascarpone mixture for the truffle whipped cream.
  • If you choose not to garnish with truffle whipped cream, you can add some black truffle cream to the velouté, leave to infuse for a few minutes before serving, and decorate with strips of fresh truffle or truffle carpaccio. Alternatively, you can also use truffle juice in the preparation of the velouté, at the end of cooking, to add a truffle note to the preparation.

Food and wine pairing: Saint-Véran, Meursault, white Sancerre, Arbois, Aloxe-Corton, Chassagne-Montrachet…


For 4 people

  • 500 gr of Pumpkin
  • 25 gr of butter
  • 1 onion
  • 1 leek
  • 1/3 litre of cream
  • 1 and ½ litre of chicken stock
  • extra virgin olive oil
  • nutmeg
  • sugar
  • salt, pepper

For the Chantilly:

  • 50 grams of Melanosporum truffle
  • 40gr mascarpone
  • 100gr whipping cream (crème fleurette or whipping cream with 40% fat)

Carpaccio of Jerusalem artichoke (topinambour) and black truffle


  • Peel the Jerusalem artichokes and place them in a bowl of lemon water (to avoid oxidation).
  • Cut the Jerusalem artichokes into thin, regular slices and steam them for 5 min.
  • Cool and dry them. Place them on a plate.
  • Season with salt, hazelnut oil, fleur de sel and pepper.
  • Cut thin slices of fresh black truffle with a truffle razor and place them over the Jerusalem artichoke carpaccio.

Variation : You can also make a carpaccio of scallops, Jerusalem artichokes and black truffle.  To do this, use 8 scallops, which you will cut into thin strips to make carpaccio. Place them on a plate, interspersing them with the slices of Jerusalem artichoke and truffle slices.  Season with a drizzle of olive oil, coarse salt and freshly ground pepper.


For 4 people:

  • 5 fairly regular Jerusalem artichokes (topinambours)
  • 50 g of fresh black truffle, or 1 small jar of black truffle carpaccio.
  • 1/2 lemon
  • Fleur de sel
  • 1 tsp hazelnut oil
  • Extra virgin olive oil
  • freshly ground black pepper

Damier of scallops and black truffles


  • Cook the beetroot and let it cool down. Cut into small cubes (brunoise), season and drizzle with olive oil.  Set aside.
  • Cut the scallops into carpaccio (cut each scallop into 4 strips). Place on a plate and marinate with truffle juice, set aside in a cool place, covered with cling film.
  • Prepare the root celery mousse: peel the celeriac, cut it into pieces and cook it in boiling salted and peppered water until tender (about 20 minutes). Add the fresh cream and blend (quantity according to the desired consistency).  Adjust the seasoning.  Little tip: you can cook the celeriac in milk with a pinch of coarse salt and white pepper.  When mixing, you can add a little of the cooking milk, according to the desired smoothness, without using fresh cream.
  • make a sauce: mix the olive oil, the truffle juice from the carpaccio marinade, and season. Warm slightly and add the finely chopped basil or other herbs if desired (chives, etc.). Set aside.
  • To serve, place a spoonful of celeriac mousse on a plate using a square cutting shape. Lay scallop slices on top and alternate with fresh black truffle slices to make a checkerboard pattern.  Season with fleur de sel.
  • Arrange small spoonfuls of diced beetroot and small dots of summer black truffle cream around the checkerboard (alternating).
  • Mix the sauce well with the marinade and drizzle over the preparation.

Small variation: this dish can also be declined into a warm-cold dish by gently heating the sauce, and serve it warm at the last minute topped over the preparation.  You can also use the truffle balsamic vinegar reduction as decoration around the checkerboard, as a simpler but also delicious version.

Food and wine pairing: Scallops with truffles go wonderfully with dry white wine rather evolved like a nice Montrachet, a Charlemagne, a Château-Grillet, a Condrieu or a white Châteauneuf-du-Pape.


For 4 people

For the celery root mousse:

  • 1 celery root
  • 4 tablespoons of fresh cream
  • Salt, pepper

Tagliatelle with Piedmont white truffles


  • Heat and reduce the cream, season with a few shavings of Parmesan cheese and ground white pepper.
  • Cook the pasta al dente. Once drained, add 3 tablespoons of truffle butter, and mix.
  • Stir the pasta into the sauce.
  • Serve on warm plates, and grate some fresh white piedmont truffle over it.

Variations:  You can also make a quick and easy preparation of tagliatelle using directly the white truffle cream sauce.

Food and wine pairingWhite truffle marries amazingly with a Cahors, Madiran, Pomerol Saint Emilion, and champagne; as well as white burgundy wine such as Chassagne-Montrachet or Meursault, or Crozes-Hermitage from the Rhone Valley.  In the range of Italian wines, it matches beautifully with a Barbaresco, Barbera d’Alba, Barolo, or Nebbiolo d’Alba.

For 4 people:


Tagliatelle with black truffle


  • 1 day in advance, cut the truffle into thin slices and mix them with the crème fraîche. Keep in a cool place.
  • Heat and reduce the truffled cream and season it, also by adding a few shavings of Parmesan cheese.
  • Cook the pasta al dente. Once drained, add 3 tablespoons of truffle butter and mix.
  • Incorporate the pasta into the sauce.
  • Serve in warm plates, and using the truffle razor grate the fresh black truffle on top.

Variations :  for the Sauce, you can also replace the fresh truffle with the Tartufata Sauce, the black truffle cream or the black truffle carpaccio which will also give a nice presentation as well as the delicious truffle taste and aroma.

You can also use the black truffle tagliatelle, that has a subtle truffle perfume.

Food and wine pairing: Aloxe-Corton (Burgundy), Bandol, Barolo, Gigondas, Graves, Pomerol, Saint Emilion, Médoc, Haut-Médoc, Saint Julien, and wines from the Syrah grape variety (Australia, Argentina…), as well as remarkable white Burgundies (Meursault, Bâtard-Montrachet…) and some white wines from the Rhône Valley (Châteauneuf du Pape, Hermitage…).

for 4 people:


Sauteed wild mushroom and tagliatelle with foie gras and truffles


  • Dice the butter and the foie gras. Blend them with a mixer until you obtain a creamy mousse.  Sieve and set aside in the fridge.
  • Mince the mushrooms and sauté them in butter until the cooking juices have evaporated. Add the chicken stock and reduce by about 1/4 or less.
  • Cook the tagliatelle in boiling salted water.
    When they are cooked (they should remain al dente), drain them and add them to the sautéed champignons mix. Season and incorporate little by little small and cold pieces of the foie gras butter we have prepared.
  • Continue over medium heat without boiling, and add a little grated Parmesan cheese.
  • Serve in warm plates, sprinkle with grated Parmesan cheese and using the truffle razor shave some fresh black truffle on top.

Variant :  You can also make this preparation with white truffle from Piedmont.  In this case, use 60gr of white truffle.

Food and wine pairing: Aloxe-Corton (Burgundy), Bandol, Barolo, Gigondas, Graves, Pomerol, Saint Emilion, Médoc, Haut-Médoc, Saint Julien, and wines from the Syrah grape variety (Australia, Argentina…), as well as remarkable white Burgundies (Meursault, Bâtard-Montrachet, Santenay…) and some whites from the Rhône Valley (Châteauneuf du Pape, Hermitage…).

For 4 people:


Truffle risotto


  • Dice the ham into small cubes and fry them in 40gr of butter and a little oil.
  • When it is coloured, pour in the rice, stir a little, and when it turns a little transparent, pour in the broth. Stir in the stock as necessary until the rice is cooked.
  • When the risotto is ready, incorporate the remaining butter, sprinkle with fresh truffle cut into thin slices (using a truffle razor), and grated Parmesan cheese.
  • Serve immediately.

Variation :  You can also use dry white wine to prepare your risotto, as well as truffle juice.

Little tip: make your usual risotto recipe but with just a little white wine, so as not to mask the flavor of the truffle juice, which will be added just at the end of cooking the rice.  When the rice is cooked, add as usual the parmesan, and a little more truffle juice to taste, if necessary.

For 4 people:

  • 400 gr. rice for risotto (carnaroli style)
  • 150 gr. cooked ham (1 thick slice)
  • 80 gr. butter
  • ½ litre of vegetable stock
  • Grated Parmesan
  • 1 black truffle of at least 40gr
  • oil
  • salt

Black truffle risotto: easy and quick recipe


Besides the traditional risotto recipe, you can also make an easy, simple, ultra fast and delicious recipe with our black truffle risotto

  • In a saucepan, heat a little oil and quickly colour the black truffle risotto.
  • Add stock as it goes, stirring occasionally, until the rice is cooked.
  • At the end of cooking, add a little truffle butter, parmesan cheese and adjust the seasoning.  Serve immediately.

Food and wine pairing: Truffle Risotto goes beautifully with white wines from the Rhone Valley such as Côtes du Rhône, Crozes-Hermitage, Hermitage, Saint Joseph and Saint Peray, as well as red wines as Valpolicella from the Veneto, or a Pomerol (Bordeaux).

If you would like to treat somebody special with this gourmet recipe, you can try our gourmet gift set of risotto, prosecco, tartufata and truffle butter.

For 2 persons (as an starter):


Black truffle pizzette


  • Roll out the pizza dough on a baking tray.
  • Spread some tartufata sauce on the bottom of the dough, add pieces of mozzarella.
  • Preheat the oven to 210°C. Bake in the oven (10 to 15 min).
  • Once the pizza is ready, add the arugula, black truffle oil, hazelnut oil, and fleur de sel.
  • Finish with slices of fresh truffle cut with a truffle razor and the crushed roasted nuts.

Variation:  You can mix the tartufata sauce with fresh cream, to taste, and use it as a base for the pizzette.  Alternatively, you can use white truffle cream.

Food and wine pairing : The truffle pizza goes perfectly with mature red wine such as a Volnay premier cru, a Chambolle-Musigny premier cru, a Saint-Nicolas-de-Bourgueil, a Pomerol or a Givry premier cru.


  • 300 gr pizza dough
  • 100 gr of mozzarella di bufala
  • 3 tablespoons of Tartufata Sauce
  • pine nuts and walnuts, roasted and crushed

Trim and finish :


Truffle and mushroom lasagna



  • Gently melt the butter in a thick-bottomed saucepan.
  • Add the flour and stir with a wooden spoon without letting it brown.
  • Pour the milk gradually, while stirring, until the sauce thickens, and add the fresh cream at the end of cooking (according to the wished smoothness).
  • Season with salt and freshly ground pepper. Set aside.

For the lasagna :

  • Chop the mushrooms into small pieces and sauté them in a hot frying pan with a little olive oil.
  • Add the Tartufata Sauce, mix, and adjust the seasoning. Set aside.
  • To assemble the lasagna, coat a rectangular baking dish with truffle butter.
  • Pour a layer of lasagna sheet into the bottom of the dish, add a good layer of mushrooms, then add a good layer of béchamel sauce and a lasagna sheet, and so on. Finish with the sauce.
  • Finally, add the parmesan cheese from the top and bake at 180°C for 15-20 minutes.

Variation: You can also replace the Tartufata Sauce with Porcini mushroom cream with black truffle.

Food and wine pairing: Aloxe-Corton (Burgundy), Bandol, Barolo, Gigondas, Graves, Pomerol, Saint Emilion, Médoc, Haut-Médoc, Saint Julien, and wines from the Syrah grape variety, as well as remarkable white Burgundies (Meursault, Bâtard-Montrachet, Santenay…) and some white wines from the Rhône Valley (Châteauneuf du Pape, Hermitage…).

For 4 people:

  • 250g of fresh lasagne leaves (preferably), alternatively pre-cooked dry lasagne leaves.
  • 180g of Tartufata Sauce
  • 1 kg of button mushrooms
  • olive oil
  • pepper, salt
  • truffle butter
  • parmesan, mozzarella

For the béchamel sauce:

  • ½ litre of milk
  • 75 gr butter
  • 1 tablespoon of flour
  • salt, pepper
  • 250g of fresh cream (to add at the end of cooking)