At Mamerie, every truffle variety is treated as a precious ingredient, carrying with it a unique identity, a sense of place, and a rich sensory heritage. Every product in the Mamerie Tartufi range is created with a clear purpose: to respect and enhance the distinctive aroma of each individual variety without altering its natural character, but rather supporting it through expertise and technical precision.
Each truffle is processed using delicate, carefully controlled techniques designed to preserve its original aromatic profile, its complex bouquet, and the depth of its flavour. From the careful selection of the raw ingredient to its transformation, every stage is guided by the perfect balance between artisanal craftsmanship and technological innovation, allowing the truffle to express itself in its purest and most authentic form.
The result is a collection of products that delivers an intense, refined, and unmistakable sensory experience, created to complement contemporary cuisine—versatile, creative, and deeply committed to ingredient quality and provenance. The four truffle varieties selected by Mamerie each express a different nuance of the same culinary language, united by a profound respect for their terroir and the desire to bring genuine, elegant, uncompromising flavour to every dish.
Each variety therefore becomes a source of creative expression for chefs, restaurateurs, and food enthusiasts seeking in truffles not simply an ingredient, but a complete gastronomic experience capable of inspiring, surprising, and delighting.
The White Truffle (Tuber magnatum Pico) is widely regarded as the finest and most prestigious truffle in the world. Celebrated for its unmistakably intense aroma and exceptionally delicate flavour, it is a true icon of haute cuisine. It is distinguished by its ochre-yellow exterior, smooth skin, and hazelnut-coloured flesh crossed by delicate white veins—hallmarks of its outstanding quality.
HARVEST & CULINARY USE: The harvesting season is short and precious, running from late September until 31 December, when the truffle reaches the peak of its aromatic expression. Because of its exceptional refinement, White Truffle is best enjoyed raw, thinly shaved directly over finished dishes to preserve every subtle aromatic nuance. It pairs perfectly with simple, minimally prepared recipes that allow its natural fragrance to shine without being overpowered.
WHERE IT GROWS: White Truffle grows in symbiosis with a wide range of tree species, including oak, poplar, willow, lime, hazel, European hop hornbeam, downy oak, juniper, broom, and hawthorn. These natural companions help shape its distinctive aromatic profile, deeply connected to the character of its native environment. A genuine treasure of nature, created for those who seek a pure, intense, and truly unforgettable gastronomic experience.
The Black Winter Truffle (Tuber melanosporum Vitt.) is the most celebrated and prestigious of all black truffles. Also known as the Norcia Black Truffle or the Périgord Truffle, it is prized by chefs around the world for its intense yet perfectly balanced aroma and its delicately sweet flavour. These distinctive characteristics make it immediately recognisable and set it apart from other black truffle varieties.
HARVEST & CULINARY USE: Visually, the Black Winter Truffle is distinguished by its rough, matte-black outer skin (peridium), while its firm flesh, marbled with elegant white veins, reflects its maturity and exceptional quality. The harvesting season extends from 1 December to 15 March, when the truffle reaches its fullest aromatic potential.
In the kitchen, the Black Winter Truffle is remarkably versatile. It is exceptional when served raw, finely grated over finished dishes to release its full aromatic complexity. It also makes an elegant garnish for vol-au-vents and bruschetta, pairs beautifully with peppered spaghetti, and complements premium cuts of meat, enhancing their natural flavours without overwhelming them.
WHERE IT GROWS: The Black Winter Truffle grows in symbiosis with several tree species, including Turkey oak, downy oak, holm oak, hazel, lime, rockrose, and European hop hornbeam. These natural habitats play a fundamental role in shaping its refined and distinctive aromatic profile. An elegant and intensely aromatic truffle, created for those who wish to bring a truly noble ingredient into the kitchen—one capable of transforming every dish into a gourmet experience.
The Bianchetto Truffle (Tuber borchii, also known as albidum Pico) is a spring truffle with a distinctive personality. Often described as the “younger cousin” of the White Truffle because of its similar appearance, it is in fact a unique variety, easily recognised for its own aromatic profile and culinary versatility.
It features a smooth skin ranging from ochre yellow to light orange, while its dark reddish-brown flesh, crossed by pronounced white veins, hints at the intense and characteristic aroma within. Its bold, garlicky fragrance is persistent and unmistakable, making it an ingredient of remarkable personality, capable of adding depth and character to a wide variety of dishes.
HARVEST & CULINARY USE: The harvesting season runs from 15 January to 15 April, when the Bianchetto reaches its peak quality. In the kitchen, it is exceptionally versatile and can be enjoyed both raw and cooked, although it reveals its finest qualities during cooking. It is ideal for sauces, gravies, and seasonings, for enriching braised meats, or as an aromatic ingredient in structured fillings, where its bold flavour retains its character while integrating beautifully with the other ingredients.
WHERE IT GROWS: The Bianchetto Truffle grows in symbiosis with numerous tree species, including oak, poplar, beech, lime, hazel, willow, pine, hornbeam, cedar, juniper, and fir. These natural environments contribute to its rich, complex aromatic profile and strong connection to its terroir.
An authentic and vibrant truffle, created for contemporary cuisine that embraces bold, distinctive flavours and values ingredients with true character.
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