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Truffle is one of the extraordinary delicacies of Italian cuisine, the most precious tuber that adapts perfectly to any kind of preparation. Just a very small amount is enough to enrich and give meals a unique taste with a penetrating and, at the same time, particularly delicate scent.

The use of truffle in cooking dates back to ancient times, even though the first knowledge of its use comes from the Roman age when we learn that this “tuber” was very much appreciated by Romans who inherited this tradition from the Etruscans.

Many different types of truffle are available on the market, but without any doubt the finest come from Italy. The different species are characterised by their morphological qualities and, based on seasons, we can offer:

  • White Truffle (Tuber Magnatum Pico): from September to January.
  • Black Truffle (Tuber Melanosporum Vittadini): from December to March.
  • Autumn Truffle (Tuber Uncinatum Chatin): from the end of September to January.
  • Summer Truffle (Tuber Aestivum Vitt.): from May to September.

Seven professional hunters work throughout the year for Italian trade Four Seasons. Their dogs hunt this rare product in specific areas of the regions of Umbria, Marche, Molise and Lazio; they have a direct knowledge of the earth and of the right moment to hunt truffle respecting the phases of nature. Only with the greatest care a true excellence is produced.

Truffle Pizza, single-dose truffle waffle, various tastes, perfect for resturant and Ho.Re.Ca channel, Truffle sauces (mayonnaise&truffle, barbecue sauces & truffle, and much more).

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