Imperial Truffle
Always perfectly ripe and aromatic.
Truffles have always epitomized the pinnacle of grand and exclusive indulgence. Their unique, intense aroma instantly imparts distinctive character to virtually any dish.
What makes them special is that even a small amount of truffle is sufficient to transform even the simplest of dishes into an outstanding feast that immediately captivates all guests.
White Winter Truffle
The Tuber magnatum pico is so significant that the Piedmontese truffle capital, Alba, has dedicated a specialized fair, the "Fiera Internationale del Tartufo Bianco d'Alba," to the white winter truffle. This regal truffle variety thrives primarily between September and January, particularly in its native region of Piedmont.
This rare delicacy occurs exclusively in the wild and has yet to be successfully cultivated. Among gourmets, it commands prices of up to €5,000 per kilogram, making it one of the most expensive foods in the world.
Périgord-Truffle
Périgord truffles, scientifically known as Tuber melanosporum, are not exclusively reserved for the prized fungi from the region of the same name in France. The term also encompasses similar truffles from Italy or Spain.
However, the French exclusively attribute the highest quality and most exquisite aroma to their black truffles from Périgord and Provence. The harvest of these truffles spans the entire winter, extending through to March.
Autumn Truffle
The autumn truffle, scientifically known as Tuber uncinatum, is also referred to as the Burgundy truffle and is widespread throughout Central Europe, with its primary habitat located in the French region of Burgundy.
In contrast to more expensive truffle varieties, Tuber uncinatum is distinguished by its robustness and requires a brief period of winter frost to develop fruiting bodies. This unique characteristic makes it a remarkable and resilient truffle species that garners broad recognition in both the culinary and gastronomic realms.
Summer Truffle
Summer truffles are characterized by their versatility and affordability. They can be generously used in numerous recipes, adding a distinctive touch. During the warm season, they provide a special delight for gourmets. The Tuber aestivum, as it is known in Latin, is one of the most common truffle species worldwide.
Summer truffles, also known as "Scorzone" in Piedmont, can be found between June and November in various parts of Europe – from Provence through Italy, Spain, Turkey, Albania, Hungary, occasionally reaching southern Germany, and even England.
Imperial Truffle - Freshly harvested
Noble plants of the highest quality for real gourmets.
Truffles have always epitomized the pinnacle of grand and exclusive indulgence. Their unique, intense aroma instantly imparts distinctive character to virtually any dish.
Ensuring that our truffles are harvested with the utmost care and freshness, and securely packaged for delivery to your table, is paramount. Each truffle is characterized by perfection in scent, appearance, firmness, and aroma, accompanied by a high specific weight – hallmark features of every high-quality truffle. Availability varies with the seasons, offering a selection of different varieties.
The Alba truffle, the rarest and therefore the most expensive truffle in the world, ripens in Piedmont from early September to January. The season for the exquisite black Périgord truffles begins in early December and extends until mid-March, while summer truffles can be found in many parts of Europe between June and November. It is noteworthy that the Burgundy truffle is the same truffle species but exhibits a different level of ripeness, harvest season, and flavor intensity.
Infusing every dish with a unique taste, the gourmet truffles exude an intense, tangy-earthiness. It's important to note that white truffles should never be cooked, as their flavor dissipates when heated – instead, they are shaved over the finished dish. Black truffles, on the other hand, are typically added during the preparation of meat, fish, or braised dishes, as their flavor remains intact even under high-temperature influences.
Imperial Truffles - Best selection
You only need a few truffles to turn a dish into a feast.
Truffle hunting is conducted with precision, utilizing specially trained truffle dogs since the fruiting bodies of the truffle fungus remain hidden underground. The once-renowned truffle pig, known for its acute sense of smell, has been retired for some time. Unlike dogs, piglets, enamored with the taste of truffle fruit, tend to destroy the delicate fungal fibers when digging, compromising reproductive chances.
Bred specifically for truffle hunting, the "Lagotto Romagnolo" locates intriguing spots, and truffle farmers gather the fruits, ensuring minimal or no scratches on the prized fungi during excavation.
Successful truffle cultivation requires the dog's excellent sense of smell, comprehensive knowledge of nature, and the dedicated efforts of farmers. Due to low yields per hectare and specific harvest times, truffle fungi are a rare delicacy.
In our selection, we consistently present a carefully curated range of the finest truffles of the season, from summer truffles (Tuber Aestivum) and autumn truffles (Burgundy truffle) to exquisite winter truffles, including the Alba truffle (Tuber Magnatum) and Périgord truffle (Tuber Melanosporum). Their unique aroma is preserved only for a few days after harvesting, which is why we exclusively offer them freshly harvested.
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About Imperial Delikatess
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