Tips & Recipes

Simplicity is the Secret

Not Only on Pasta

Using Truffles does not require any sophistication or special cooking techniques, but if you follow a few guidelines, you will get to discover the Truffle mushroom – the wonderful aroma combined with a delicate and soft flavor, its unique shapes, colors, and textures.

We collected some tips for you, that will allow you to dive into the world of truffles and experience its magic through cooking.

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Cooking with Truffles – First Steps


Use Generously

Unlike processed and artificial products like truffle oil or truffle paste, the flavor of a fresh truffle is deeper, more complex, and more delicate. Use it generously in order to make its unique flavor present.


Like There’s No Tomorrow

The mushroom arrives at your home when it is the freshest and most aromatic.
If you still have some left over tomorrow, treat yourself and your loved ones to a nice breakfast with toast, truffle butter and poached egg or scrambled eggs with grated truffle on top.
It is recommended to use the truffle for a week from receipt.


Use the Right Utensil

Use the traditional slicer to form a layer of truffle slices on top of your dish, so that the heat coming from it will go through the layer of truffles and spread its aroma to the air.
You can also use a truffle grater, which maximizes its flavor by increasing the surface area and the meeting point between the truffle and other ingredients.


Toasty warm

The flavors and aromas of the truffle mushroom unfold when it reaches heat and oil. Grating the mushroom into the dish for a short while and finishing up with a gentle grate on top of it, will help you achieve the perfect result.
Pay attention – it is not recommended to overheat or overcook the truffle. Overheating will reduce the flavor and aroma.


Don't Take the Queen's Crown

As befitting a queen, the truffle likes to stand out and be at the center of the stage.
Cook simple dishes that will flatter its flavor like pasta, risotto, mashed potatoes, or a premium steak. The truffle is enhanced when combined with fatty ingredients, like butter or cheese. Be careful not to over-season – salt or parmigiano will do.


Even for Dessert

The truffle can fit in great in a dessert, because it naturally goes well with fat. Try to combine it with desserts based on chocolate or vanilla.
Take our word for it.


Find out how to make an unforgettable meal with a few simple ingredients and one exceptional truffle

Truffle Scrambled Eggs

(2 servings)


60g butter
5 eggs
100 ml heavy cream
Sea salt
15g truffle, sliced or grated


  • Melt the butter in a pan over medium heat.
  • In a separate bowl, beat the eggs with the heavy cream and salt until thoroughly combined.
  • Add the mixture to the hot pan and stir with a wooden spoon. Make sure you do not over-fry the mixture, it should be a little bit soft.
  • Remove the pan from the heat.
  • Grate a truffle mushroom and serve immediately.

Black Truffle Pasta

(4-5 servings)


500g long thick premium pasta (tagliatelle, for example)
150g butter
100g premium grated parmigiano cheese
Sea salt
40g black truffle


  • Cook the pasta in a pot with sea salt to al-dente.
  • In the meantime, melt butter in a large pan.
  • Keep one cup of the cooking water and strain the pasta.
  • Add the pasta to the buttered pan.

Mashed Potatoes with
Black Truffle

(8 servings)


1 kg potatoes, suitable for mashing (relatively starchy)
125ml heavy cream
250g butter, diced
Sea salt
30g black truffle


  • Put the potatoes in a large pot and cover them with cool water and a pinch of salt. Bring to a boil.
  • After boil, lower the heat and cook for an additional 20 minutes, until the potatoes are soft.
  • Strain the potatoes and let them cool for five minutes.
  • Peel the potatoes with a knife and mash with a potato masher.
  • Pour the heavy cream into a large pan, grate half of the truffle into it and stir on medium heat until the cream is hot but not boiling.
  • Lower the heat and place the potatoes in the pan. Add the butter and salt. The butter should be gradually added – one dice at a time.
  • Turn the heat off, let it sit for a minute, grate the other half of the truffle on top of the dish and serve.