Truffles & Co.

Q: What distinguishes white truffles from black truffles?

White truffles (especially from Piedmont) are more intense, garlic-like, and earthy, and are shaved raw over dishes — heat destroys their aroma. Black truffles (e.g., Périgord) are milder, slightly nutty, and can withstand brief heating, making them suitable for sauces and creams.

Q: How do I recognize good truffle oil?

The base is decisive: extra virgin olive oil is clearly superior to refined sunflower oil. Also, check whether real truffle pieces or extract are used — synthetic 2,4-dithiapentane smells sharp and chemical rather than earthy and complex. The ingredient list will reveal it.

Q: How do you use truffle oil correctly in the kitchen?

Truffle oil is a finishing oil, not a cooking fat. Add a few drops over finished pasta, risotto, scrambled eggs, or carpaccio — never heat it, as the volatile truffle aroma evaporates immediately when heated. Less is more: overdosing quickly turns it artificial.

Q: Which truffle specialties are suitable for beginners?

Truffle creams and pastes are the easiest entry point: they can be stirred directly onto bread, into pasta, or into sauces. Truffle butter works on steak or in risotto. If you want to try it out first, reach for smaller containers — the aroma is intense, one jar is enough for many dishes.

Q: How do you store truffle products after opening?

Opened creams, pastes, and salts belong in the refrigerator and should be consumed within a few weeks. Truffle oil lasts longer when stored in a cool, dark place, but loses intensity quickly after opening. Always keep well sealed.

More info

At a glance

Products: 9

Truffle products – black gold for your kitchen!

Welcome to the exclusive world of truffles! The most expensive food in the world – now available in your kitchen! From white Alba truffles to black Périgord truffles: We bring pure luxury flavors directly to your plate!

Truffle oil: Extra virgin olive oil refined with real truffles! Just a few drops are enough for a truly exceptional taste experience! Intensely earthy, nutty, and incomparably aromatic – perfect for pasta, risotto, and carpaccio!

Truffle specialties: truffle butter, truffle cream, truffle salt, truffle honey, truffle pesto – the variety is amazing! Every product contains real truffle pieces or natural truffle flavoring! Handcrafted by Italian and French truffle experts!

The Vinoscout fine-food magazine The October 2026 issue Long evenings: Italy's delicacies for the dark seasonWith the first cool evenings, the kitchen moves closer to the table again, and Italy provides the perfect ingredients for it. This issue takes you from a Frescobaldi olive oil…Read the current issue

9 products

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Italy

Salsa Tartufata 80g

Giuliano Tartufi

5,99 €

80 g

74,88 €/kg

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6,99 €

80 g

87,38 €/kg

Nutrition

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Italy

Parmesan and truffle cream 80g

Giuliano Tartufi

7,99 €

80 g

99,88 €/kg

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24,99 €

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Specialty with Parmigiano Reggiano and Tartufo

Giuliano Tartufi

7,99 €

80 g

99,88 €/kg

Nutrition

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Italy

Three-pack of truffles "I love tartufo"

Giuliano Tartufi

17,99 €

Nutrition

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Italy

TARTUFATA - Pestato di funghi misti e tartufo

Viani

19,90 €

170 g

117,06 €/kg

Nutrition

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Italy

Umbria

Lamelle di Tartufo Estivo

GiulianoTartufi

17,90 €

0,05 lNutrition

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Italy

Butter with white truffle 75g

Giuliano Tartufi

9,39 €

75 g

125,20 €/kg

Nutrition

Truffles & Co. categories

Antipasti31 Fish & meat pies Coffee Olive oils & Co.99 Pasta30 Rice & Risotto17 Salt & Spices17 Salty50 Sauces & Creams84 Sweet122 Truffles & Co.9

Quick answers

Which wine pairs with truffles?

Truffles need wines with depth and earthiness that carry the aroma without overpowering it. White Burgundy or aged Chardonnay harmonize well with white truffles; black truffles pair well with powerful Nebbiolo or Sangiovese from Italy. Important: No wines that are too fruit-forward or high in tannins.

What distinguishes white truffles from black truffles?

White truffles (especially from Piedmont) are more intense, garlic-like, and earthy, and are shaved raw over dishes — heat destroys their aroma. Black truffles (e.g., Périgord) are milder, slightly nutty, and can withstand brief heating, making them suitable for sauces and creams.

How do I recognize good truffle oil?

The base is decisive: extra virgin olive oil is clearly superior to refined sunflower oil. Also, check whether real truffle pieces or extract are used — synthetic 2,4-dithiapentane smells sharp and chemical rather than earthy and complex. The ingredient list will reveal it.

How do you use truffle oil correctly in the kitchen?

Truffle oil is a finishing oil, not a cooking fat. Add a few drops over finished pasta, risotto, scrambled eggs, or carpaccio — never heat it, as the volatile truffle aroma evaporates immediately when heated. Less is more: overdosing quickly turns it artificial.

Which truffle specialties are suitable for beginners?

Truffle creams and pastes are the easiest entry point: they can be stirred directly onto bread, into pasta, or into sauces. Truffle butter works on steak or in risotto. If you want to try it out first, reach for smaller containers — the aroma is intense, one jar is enough for many dishes.

How do you store truffle products after opening?

Opened creams, pastes, and salts belong in the refrigerator and should be consumed within a few weeks. Truffle oil lasts longer when stored in a cool, dark place, but loses intensity quickly after opening. Always keep well sealed.

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Discover our exclusive truffle specialties: From truffle oil to truffle butter. High-quality products for gourmet moments directly in your kitchen!

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New features Oct 2, 2026

Oct 2, 2026

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In the shopping cart, where you need it. The „Voucher code“ field is located in the sidebar and on the shopping cart page. Enter the code, click „Redeem“, and the discount will be applied directly to the total.
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