The fungus (Ipogeo) is scraped or grated onto food and into sauces and soups just before eating. Truffle slicers have been specially designed for this purpose. Experts recommend that veal, chicken, fish, soufflés, omelets, pasta, and rice can be glorified with thinly sliced truffles. Cream and cheese sauces avidly take up their flavor. Insert thin wedges of truffle under the skin of a chicken and store it overnight in the refrigerator before roasting. A well-known chef prepares a high-quality pâté de foie gras baked with a stainless steel tube running through the center. As soon as the pâté is cooked, he fills the tube with diced uncooked truffles and then removes the tube. Tuber Magnatum Pico is the Ne Plus Ultra of the Fungi kingdom.

Fresh Truffles lend themselves perfectly to simple culinary preparations such as fresh pasta & risotto. If followed correctly this risotto recipe will help you to create the perfect backdrop for your fresh truffles to ensure maximum enjoyment. 

Salmon Sashimi With FD TARTUFI Truffle Sauce

Serve 4


16 oz sushi-grade salmon
1 cup kosher salt
1 cup granulated sugar
5 stems of scallion (finely chopped)
15 each Green chili peppers, finely chopped (save brine)
1/2 cup chopped Italian parsley
1/2 cup extra virgin olive oil
2 tablespoons FD Tartufi Truffle sauce


    In a medium bowl mix sugar and salt. Coat salmon with mixture and let sit for 40 minutes. (This is called curing). After 40 minutes in salt and sugar, rinse salmon in cold water and pat dry. Cut salmon in large cubes.  Set aside in the refrigerator.

    In a separate bowl, mix chopped peppers, scallion, and parsley.  Add olive oil and 2 tbsp of the Green chili peppers brine.  Make like roughly chopped pesto.

    To plate:

    Place 2 tablespoons each of mix to 4 plates of choice.

    Thinly slice salmon in portions. Place on pate.  

    Put 1/2 a tbsp of FD TARTUFI Truffle Sauce for the last touch on the dish.


    Mushroom Risotto With FD TARTUFI Black Truffle Oil

    Serve 4


    8 cups organic vegetable stock
    1/4 ounce dried porcini mushrooms
    4 tablespoons olive oil, divided
    3 cups assorted wild mushrooms, diced or sliced
    1/2 cup onion, diced
    1 cup carnaroli rice
    1/2 cup dry white wine
    1/4 cup organic unsalted butter or olive oil
    1/2 cup Parmigiano Reggiano cheese, grated 
    Freshly ground black pepper
    FD TARTUFI Black truffle oil, for serving


      Place stock and dried mushrooms in a saucepan over medium heat. Bring to a simmer for about 5 minutes to reconstitute the mushrooms. 

      Remove mushrooms and chop finely. Keep stock at a simmer over low heat. Heat 1 tablespoon oil in a saucepan over medium heat. Add wild mushrooms, stirring occasionally, and cook until golden and soft, 5 to 8 minutes. Transfer to a bowl. To the same pan, add remaining olive oil, reconstituted mushrooms, and onions. Cook until translucent.

      Add rice; cook, stirring, for 3 to 4 minutes. Add wine and cook, stirring, until wine is absorbed by the rice. Add ¾ cup hot stock to the rice.

      Stir constantly until the rice has absorbed most but not all of the liquid and the mixture is thick. Add another ¾ cup stock. Repeat this process until the rice is al dente. As the rice nears doneness, watch carefully, adding smaller amounts of liquid.

      The risotto should be slightly creamy and thick; it will thicken further when removed from heat. Add the reserved mushrooms and remove from heat. Stir in butter or olive oil and Parmesan; season with salt and pepper to taste. Drizzle a few drops of truffle oil over each serving. Serve immediately.

      FD TARTUFI Truffle dumplings

      Serve 2


      For the Dumpling

      3 ounces ground beef
      1 Scallion, chopped
      1 Carrot, grated
      1 Garlic clove
      1 Small piece of ginger
      1 package dumpling wrappers
      4 tablespoons FD TARTUFI black truffle sauce
      For the Truffle-Soy Dipping Sauce
      4 tablespoons soy sauce
      2 tablespoons FD TARTUFI Black Truffle Oil


        For the Dumpling

        Pass the garlic and ginger through a garlic press or a fine grater, and mix together with ground beef in a bowl.

        Add Black Truffle & Mushroom Sauce and mix well.

        Cover and refrigerate for at least 30 minutes or overnight.

        Spoon a small amount of filling on the upper half of dumpling wrapper in the palm of your hand, and wet upper border with warm water with your finger. Fold the wrapper over the filling and seal firmly.

        Flatten base so the dumplings sit upright.

        In a frying pan or griddle, heat olive oil and add the dumplings upright. After 3 minutes, when the base of the dumplings is toasted, add a splash of water and cover immediately.

        Allow water to boil off, while the dumpling steam, about 2 minutes.

        Remove lid, allow the remaining water to evaporate and remove dumplings.

        For the Truffle-Soy Dipping Sauce

        For the dipping sauce, mix soy sauce and Black Truffle Oil together. Serve alongside warm dumplings. 

        White Truffle Potato Purée

        Serve 4


        1 pound Idaho potatoes, peeled and cut into chunks
        4 ounces milk
        4 tablespoons FD TARTUFI White Truffle Butter 
        2 tablespoons crème fraîche, optional



        Place the potatoes in a medium pot and cover with water by 1 inch. Add 1 tablespoon salt and bring the mixture to a simmer. Cook the potatoes at a simmer for approximately 15 minutes or until very tender.

        Pour the cooked potatoes through a strainer and leave to drain 5 minutes. While the potatoes drain, warm the milk.

        Transfer the potatoes to a bowl. Whip with an electric mixer while gradually adding the warmed milk. Whip in the butter and crème fraîche if using. Season to taste with salt and pepper.

        Black or White Truffle Smashed Potatoes Recipe

        35 min serve 4


        2 pounds small to medium-sized Yukon Gold potatoes, peeled
        1 tablespoon FD TARTUFI White Truffle Butter
        1/8 teaspoon FD TARTUFI White Truffle Oil
        pinch of FD TARTUFI White Truffle Salt


          Bring a large pot of water to boil over high heat. Add the potatoes and cook for 20 minutes. Remove and drain. Chop into smaller chunks and place into a ricer or food mill and purée.

          Gently stir in the butter and drizzle the black truffle oil on top. Add a pinch of truffle salt and gently stir again to blend well. Serve and enjoy!

          Fettuccine with White Wine Sauce and Black Truffles Recipe

          Serve 2


          For the white wine sauce:

          6 tablespoons white wine
          ½ medium shallot, minced
          1 cup heavy cream
          ¼ teaspoon fresh lemon juice
          Sea salt
          Freshly ground white pepper
          For the pasta:
          1-ounce FD TARTUFI Fresh Black Truffles
          ½ pound fresh fettuccine
          ¼ cup freshly grated Parmigiano-Reggiano
          Sea salt
          Freshly ground white pepper


            For the white wine sauce:

            Put the wine and minced shallot in a small, heavy saucepan over medium-high heat. Bring to a boil and reduce the liquid to about 1 tablespoon, about 3–5 minutes. Stir in the cream and bring to a simmer. Continue simmering until the sauce has reduced by about a third and is slightly thickened but still fluid, about 5–7 minutes.

            Keep the sauce warm. When ready to serve, stir in the lemon juice and season to taste with salt and white pepper.

            For the pasta:

            Shave half of the truffle into the pan of cream sauce, stir gently, cover, and keep warm.

            Meanwhile, bring a pot of salted water to a boil over high heat. Add the pasta and cook until al dente, tender but still slightly chewy, following the suggested cooking time on the package. Remove from the heat and drain.

            Return the pasta to the hot pot in which it was cooked. Stir the Parmigiano-Reggiano into the sauce, then add the sauce to the pasta and toss to coat well. Taste and, if necessary, season with salt and white pepper. Transfer to a warm serving platter or individual pasta bowls. Shave the remaining truffle over the pasta. Serve immediately.





            The pungent odor of a truffle will penetrate the shells of eggs and flavor kernels of rice when stored with them in a closed glass jar placed in a refrigerator. Once the prize truffle has been consumed, the eggs may be enjoyed in an omelette and the rice in pilaf. Truffles can be frozen for two weeks in a freezer-proof glass jar. Another recommendation is to store them whole in olive oil.