French Black Périgord Truffle
(Tuber melanosporum)

French Autumn Truffle
(Tuber Uncinatum Vitto)

French Summer Truffle
(Tuber Aestivum Vittadini)  

French Black Périgord Truffle
The French black truffle is considered the finest of the edible fungi. Black Périgord Truffles grow in the French region of Périgord; they only grow under oak trees, and hey are also known as Black Diamonds. They are the finest of all black truffles, its appearance is black with a skin that has been called both warty and diamond-like. The tuber is marbled with white and anthracite base colour, with an aroma of forest undergrowth and damp earth mingled with roasted dry fruits. The Périgord Black truffle has an earthy, minty, nutty flavor, and is now rising in popularity as a truffle that can now be cultivated.  This truffle has such an overwhelming flavour, that it can be cooked and still retain its full flavour.

French Summer Truffle
The French Black Summer Truffle season is from May through early September.  These truffles have a black outer skin and a creamy, greyish flesh. Their aroma is milder than the other varieties; with an earthy, nutty flavour. The French Black Summer Truffle is the most affordable truffle variety. Because of its thicker skin, the Summer Truffle lasts longer than both the White and Winter Truffle and if properly kept will last for three weeks after harvest.

French Autumn Truffle
The Black Autumn Truffle is known for it's deep and unique flavor of underwood and hints of hazelnut with a delicate aroma.  The exterior of Black Truffles varies from light to dark brown in colour with the outside usually having clearly defined wart-like bumps.

Italian Black Truffle
(Tuber melanosporum)

Italian Autumn Truffle
(Tuber Uncinatum Vitto)

Italian Summer Truffle
(Tuber Aestivum Vittadini)

Italian Black Truffle
Also known as the "Black Diamond", The Black Truffle, grows exclusively under oak and walnut trees. Generally they can be found in late autumn and winter, reaching 7cm in diameter and weighing up to 100g. These truffles have a mild and delicate flavor with hazelnut notes and a light aroma. The skin has a pyramidal scale and it's flesh goes from grayish to black with thin white veins when mature. Available November to March. Italy produces approximately 20% of the worlds black truffle.

Italian Summer Truffle
The Black Summer Truffle season is from May through early September. These truffles have a black outer skin and a creamy, greyish flesh, easily recognizable by its black, wart like pyramids. Their aroma is milder than the other varieties; with an earthy, nutty flavour. The Black Summer Truffle is the most affordable truffle variety. Because of its thicker skin, the Summer Truffle lasts longer than both the White and Winter Truffle and if properly kept will last for three weeks after harvest.

Italian Autumn Truffle
The Black Autumn Truffle is known for it's deep and unique flavor of underwood and hints of hazelnut with a delicate aroma. The exterior of Black Truffles varies from light to dark brown in colour with the outside usually having clearly defined wart-like bumps.

Australian Winter Truffle

Australian Summer Truffle

Waimea Trading supplies Fresh Summer and Winter Truffles from NSW, WA and Tasmania to some of the finest restaurants in Australia.

Australian truffles are on par, if not better, than the quality, taste and aroma of those in Europe.

Availability and price of truffles is subject to their seasonality, please contact Waimea Trading for more information.

Alba White Truffle/ Alba Truffle
(Tuber Magnatum)

The Alba White Truffle originates from the Langhe area of the Piedmont region in northern Italy and, most famously, in the countryside around the city of Alba.

Alba truffle grows with oak, hazel, poplar and beech trees. The flesh is pale cream or brown with white marbling. Italian white truffles are very highly esteemed and referred to as 'white diamonds'. 

This truffle is definitely the most aromatic and flavorful of all the truffle species and great care is taken in is consumption.

Unlike the black truffle, the white truffle is never cooked and only served fresh; it is far too delicate for cooking. Instead it is shaved raw over cold or warm dishes often to enhance the flavors and aroma. Italians like to eat white truffles plain, sliced paper thin on pasta with butter and cheese, or on eggs. The white truffle market in Alba is busiest in the months of October and November.

Photo gallery - truffle hunting in Italy