TRUFFLES – THE DIAMOND OF THE KITCHEN
Truffles are among the world’s most luxurious and rare ingredients, often called the “diamond of the kitchen”. Their unique aroma and flavor have captivated chefs and food lovers for centuries, making them a true symbol of gourmet cuisine. At Heranik, we have direct access to renowned truffle farms and foragers across Europe and the world. This strong network allows us to source a wide variety of fresh, high-quality truffles—from summer and autumn black truffles to the prestigious winter and white truffles—and deliver them at competitive prices without compromising on freshness or quality. With Heranik, our clients can enjoy the assurance of receiving authentic, premium truffles tailored to their culinary needs, whether for luxury restaurants, hotels, or private gourmet experiences.
WE OFFER A CURATED SELECTION OF SEASONAL TRUFFLES, EACH WITH ITS OWN UNIQUE AROMA, FLAVOR PROFILE, AND CULINARY USE:
Summer Black Truffle
( Tuber Aestivum )
• Season: May – August
• Flavor & Aroma: Mild, nutty, and slightly earthy with subtle mushroom notes.
• Best Use: Ideal for salads, pasta, eggs, and light dishes where a delicate truffle essence is desired.
• Price Level: Most affordable among black truffles due to its milder flavor and wider availability.
Autumn Black Truffle
( Tuber Uncinatum )
• Season: September – November
• Flavor & Aroma: Richer and more intense than Summer truffles, with nutty and hazelnut-like notes.
• Best Use: Perfect for risottos, creamy sauces, and meat dishes, enhancing depth and warmth.
• Price Level: Mid-range, valued for its stronger aroma while still being more accessible than Winter truffles.
Winter Black Truffle
( Tuber Melanosporum )
• Season: December – March
• Flavor & Aroma: Known as the “Périgord truffle,” it has the most intense and complex profile: deep earthy tones, cocoa hints, and a long-lasting aroma.
• Best Use: A true gourmet highlight for fine dining—ideal for shaving over pasta, foie gras, premium cuts of meat, and luxurious sauces.
• Price Level: The most expensive black truffle, highly prized in haute cuisine.
White Truffle
( Tuber Magnatum Pico )
• Season: October – December (sometimes early January)
• Origin: Mostly found in Northern Italy (Piedmont, Alba) and parts of Croatia.
• Flavor & Aroma: The most prestigious and rare truffle in the world. White truffles have an intensely aromatic, garlicky, and slightly cheesy profile with hints of shallot and deep earthy undertones. Their fragrance is powerful and unmistakable, making them the crown jewel of gastronomy.
• Best Use: White truffles are never cooked as heat diminishes their delicate aroma. Instead, they are shaved raw over warm dishes such as fresh pasta, risotto, scrambled eggs, or carpaccio. Even a few shavings can completely transform a dish into a luxury dining experience.
• Price Level: The most expensive truffle on the market due to rarity, short season, and unmatched aroma.
