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Jan 9, 2007 01:47 AM

Truffles black/white -

Hi All -

I am just beginning to explore the wonderful world of truffles (non sweet) and would appreciate any input you can give me... I am looking at purchasing (mail order?) and cooking truffles. I realize that I am probably too late for this year but want to get start getting ready for the next season..


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  1. i would love info on truffles also. is there a great webiste that is loved?

    1. Ok I will toss my hat into this one. To me these white truffles are one of the most delicious of all food anywhere. They are called white presumably to distinguish them from the blacks ones, for they are in reality a brownish color on the outside..They are grown in Tuscany, in Romagna, and in Piemnot, where the best and largest are found. Plus area in France that border with Italy.They are huntes by specially trained dogs.The season only last from October to March.
      White truffles have an immensely powerful flavor and scent.,quite unlike that of black truffles.
      They are almost always eaten raw , sliced very fine over Risotto or fresh pasta. Also in a light salad
      Black truffles however are genrally used the same way but they are also used alot more in cooking , pates , sauces, chicken and veal dishes

      Be prepared to pay a hefty sum for a white truffle. Black truffles are a litte cheaper but just as good. Enjoy

      1. they're also delicious shaved over softly scrambled eggs. you're best off putting them over something warm--the heat helps release the aroma.

        depending on the harvest that year truffles may be anywhere from $700- $1200 a pound. a splurge, lol, for sure.

        1. Hi Folks- This was initially posted on the Home Cooking board, but we have moved it here because the discussion has been about truffles in general terms and the original poster asked for web/mail order sources of truffles and this is the board for those discussions.

          If you have specific recipes that use truffles, please start a new thread on the Home Cooking board for the recipes.


          1. My first advice would be to learn to identify the different species of truffle and then be careful what you're buying.

            Don't get ripped off buying, e.g. T.Aestivum (Summer truffle) instead of T.Melanosporum (Perigord/Black truffle). The former will have good aroma but not flavour.

            I had fun not getting a fontina fonduta quite right with some white truffles a few months ago. The smell and taste of these is almost intoxicating and addictive.