Infuse any Italian recipe with a decadent accent when you add white or black truffles to a variety of salads, pastas and rice dishes. We feature a wonderful selection of black and white truffle sauces, pastes, slices, peelings and juices to mix in an earthy flavor to any Italian recipe you’re cooking.

Truffles are a rare fungi and an acquired taste. Truffles are buried in the ground like black diamonds and because of their scarcity have been used sparingly by chefs. Despite no scientific evidence many connoisseurs of the elusive truffle swear it is an aphrodisiac. The musky, earthy and pungent aroma is unmistakable and is either loved or hated from the first sniff.

White truffles are rare and usually served raw and shaved over pasta or salads. Paper thin white truffle slices can be inserted into meats under the skin of roasted duck and other fowl or in stuffing to add a robust and earthy flavor. Certain specialty cheeses also include white truffles but the pungent odor and taste is strong so it is best used in moderation.

Black truffles are not as potent as white truffles and have a more manageable odor and taste reminiscent of fresh mushrooms. Again, black truffles can be used in meats and salads, over steaming pasta and within fowl.

Another great way to serve truffles is by using a finely minced summer truffle sauce. Mixed with mushrooms, olive oils, olives and salt creates a creamy and soft sauce that is perfect with many traditional Italian food recipes. A white truffle paste is another rich spread that can be used to invigorate mashed potatoes, polenta and as a garnish on appetizers. For salad dressings and sauces choose truffle peelings in brine for a terrific earthy accent that will add a robust flavor to any Italian food dish.