*Fast seller - Limited quantities*
Urbani Truffles is the largest distributor of fresh truffles in the World since 1852. In the USA we get daily shipments of fresh truffles from Italy. Our truffles sell so fast that we never carry old stock.
From underground in Italy to your table in less than 48 hours.
How to USE
Black Summer Truffles
The most famous recipe for Black Summer Truffles is Spoletina. Check the video below for details.
The Spoletina sauce can also be used in scrambled eggs, omelette, risotto, pizza, steak, hamburger, pasta and lasagne.
You can also grate it over our burrata, Urbani burger or bagel with our cream cheese.
If you prefer to slice truffles over your food we strongly suggest to enhance the truffle flavor with our Truffle Oil, Truffle Butter or Truffle Sauce. It’s important that you use Urbani’s product that are 100% natural and won’t interfere with the Fresh Truffle aroma.
Suggested quantity: per person use 1 oz for entree or 0.5 oz for appetizer.
Where it comes from
Our Black Summer Truffles is 100% Italian.
The main region is Umbria, known for its prestigious Black Truffles.
How we ship
To guarantee the freshness we ship in special insulated box with ice packs. For fresh products we only use FedEx “Next Day Delivery”.
- Order by 3pm EST Mon-Thu and get it next day.
- Order after 3pm EST on Thursday and select “Saturday Delivery” at checkout for Saturday delivery.
- Otherwise your order will be shipped the next business day, likely Monday for Tuesday delivery.
How to store
Black Summer Truffles
Fresh Truffles should be consumed as soon as possible.
They last just a few days.
For best storing: wrap each truffle singularly in paper towel, place them inside a glass jar, and store in your fridge. Replace the paper towel daily.
Remember: Truffles do not like humidity!
First time ordering. Very fresh. Solid package. However the smallest truffle did have a small wet spot that had to be done away with. Will order again.
Great as always, nice people and superior customer service…..,looking forward to the Burgundy truffles season! Thanks
What a treat the plate of Pasta alla Spoletina was while anchored in the Puget Sound aboard our sailboat with limited cooking facilities. The preparation was as simple as the ordering process and the complex flavors were enhanced by the salt air. We paired the meal with a great Pinot Noir and wondered if a Barbaresco might have been an even better choice. Any thoughts on pairing?