Widely used, burgundy truffles are known and appreciated around the world; the picking season goes from September to December. Burgundy is excellent when is fully ripe and the traditional sauce is obtained by adding it to olive oil (hot but not boiling), a touch of garlic, salt and pepper. This preparation is great for bruschettas, pastas, meat and fish. You can try also sliced on salads. Quantities of product recommended per portion: 1oz.
Product life:up to 1 week, kept into a refrigerator at 37.5 F (3 C ), wrapped in paper towel.
We recommend consuming the truffles soon after they are received, preferably within 2 days.
To ensure freshness we ship this product only with NEXT DAY Delivery.
All fresh truffles orders placed before 3pm EST will be shipped out the same day, please check the following options:
- FEDEX NEXT DAY Delivery (shipped out from Monday to Thursday): If you place an order after 3pm (EST) on Thursday, your order will be shipped out next Monday.
- FEDEX SATURDAY Delivery: Ships only on Friday.
We do not ship to P.O. Boxes or APO/FPO addresses.
November Black truffles arrived on time, and they fantastic. With nice olive oil and parmesan on homemade pasta, it made a primo worthy of what we were celebrating, Several people who never ask for second helpings came back until there was none left. I prepared the dish with what I thought was the right amount of truffle mixed in, plus a few shavings on top, and then I served more shavings for dinners to add according to taste. Preferences varied - 3 chose to add more and 3 were ok with the prepared amount. Overall about 6 g per person. The rest I stored in the form of truffle butter.
Ordered Black truffles from Burgundy. They didn't arrive when it was intended, which is 100% the fault of fedex. Urbani did right by me and refunded 100% of the shipping cost. The package arrived and contents were warmer than they ought to be, but everything was FINE. First night I used one truffle in a cream reduction sauce served over pappardelle pasta and it was awesome!
The next day, I found that the truffles worked very nice in the foie gras torchon I prepared, having shredded up very well on my microplane, and into/onto the prepared duck liver. Haven't tasted it yet, and the curing process takes from 3 to 6 days, depending upon how patient I am. A bit longer yields a finer result. Will post pic/pics of sliced torchon when it is ready to eat.
So much excitement when we got home and everyone saw the boxes with "Truffle" on them. Then sniffing - and more excitement.
Have you seen children's eyes when they see you shaving fresh truffles over their mac 'n cheese? One of the best things ever!
There aren't many things that everyone likes without any changes, but the truffle mac 'n cheese is one of them. It was a comfort dinner for one child, and a "ooh, ooh" from the other when I told him what was for dinner.
I haven't gotten them to eat the broccoli and cauliflower in the mac 'n cheese, but it's only a matter of time!
The black truffles are lovely. I’m now tempted to try the whites!!
It's been so long since i've had fresh truffles, i forgot how delicate and multi-flavored the fresh ones can be. i've only done a couple exploratory dishes so far - tonight I'm pulling out the stops so that will be the real test but I have high hopes!