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Truffle Season is Here: Burgundy Truffles, White Truffles, Black Truffles!

The most fragrant and flavorful truffles are now beginning to mature for harvest! Ripe Burgundy truffles are available now, to be immediately followed by winter white truffles from Alba, Italy (beginning this week!), and finally, Perigord black truffles will be available towards the end of November, possibly in time for Thanksgiving.

We began offering Burgundy truffles two weeks ago, and expect to have them for a least a few more weeks. Last year’s Burgundy truffle season was very short, due to the weather conditions in France. Let’s hope we don’t have a repeat this year! Burgundy truffles usually reach maturity in mid to late September and the season generally extends through mid November.
When ripe, Burgundy truffles have a chocolate brown interior with ivory veining. A close relative to the summer truffle (tuber aestivum), the exterior looks almost identical bearing a black rough surface formed of small pyramid shapes. These truffles have a delicate but distinctive hazelnut flavor and an intense, musky, flowery aroma. Burgundy truffles are more flavorful than summer truffles, but not as robust in flavor as black Perigord winter truffles.

Attempts to cultivate the burgundy truffle have not been successful; therefore our season’s harvest is acquired primarily in wild forests and woodland areas throughout East-Central France, using trained dogs.

Burgundy truffles are used similarly to summer truffles. They are best served raw or lightly cooked and are usually presented in thin slices. Use Burgundy truffles in salads, with eggs, potatoes, risotto, or pasta. Burgundy truffles add wonderful flavor to cream or stock based sauces, but should be cooked only briefly on low heat.

Try our recipe for Beef Carpaccio with Burgundy Truffles posted on our blog. The combination of thinly sliced raw filet mignon, spicy arugula, and earthy Burgundy truffles is divine!

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