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Exquisite Truffles: The Jewels of Autumn

Exquisite Truffles: The Jewels of Autumn

Exquisite Truffles: The Jewels of Autumn

As autumn sets in, it brings back the season of an incomparable culinary treasure: the truffle. This rare and mysterious fungus, often called the “black diamond” or “white pearl”, has long illuminated French and Italian gastronomy. At HECOSFAIR, we are committed to offering you exceptional truffles, sourced from family businesses that honor the land, to elevate your dishes and delight the most discerning palates.


Fresh Truffles: Authenticity and Intensity

Nothing compares to the fragrance of a fresh truffle, whether white or black. Its season is short, which makes it even more precious. The black Périgord truffle, known as the “black diamond”, reveals subtle aromas of undergrowth and hazelnut, while the white Alba truffle, a true jewel of Piedmont, seduces with its delicate, intoxicating notes, sometimes reminiscent of garlic and Parmesan.

They are best enjoyed shaved or finely sliced raw over simple dishes: scrambled eggs, fresh tagliatelle, creamy risotto, or scallop carpaccio. Fresh truffles are meant to be savored in the moment, each bite becoming a rare and memorable experience.

To preserve their nobility, they should be kept in a clean cloth in the refrigerator and consumed quickly after purchase.

If dried, powdered, or sliced truffles offer a delicious and convenient experience, fresh truffles embody the quintessence of this exceptional fungus. Available only in season (October to February for black truffles, October to December for white truffles), they should be consumed quickly to retain their full aromatic power.

  • The fresh black Périgord truffle (Tuber melanosporum): known as the “black diamond”, it delivers an intense, woody fragrance, perfect for enhancing warm dishes.

  • The fresh white Alba truffle (Tuber magnatum): rare and highly prized, best enjoyed raw, finely shaved over pasta, eggs, or carpaccio.

HECOSFAIR Tip: Store your fresh truffles in an airtight jar with rice or eggs. The latter will absorb the truffle’s captivating aroma, making extraordinary omelets.


The White Alba Truffle, an Italian Treasure

The white truffle of Alba, grown in the Langhe and Piedmont regions, is perhaps the rarest and most precious. Its captivating fragrance and refined aromatic profile make it one of the jewels of Italian gastronomy. Dried and sliced, it reveals its full intensity after rehydration, enhancing risottos, pasta, meats, and even delicate soups. Once reserved for royal tables, today it remains an exceptional delicacy that HECOSFAIR brings to your table.


The Black Périgord Truffle, France’s Black Diamond

An eternal symbol of French gastronomy, the black Périgord truffle fascinates with its powerful and complex aromas. Fresh, dried, or sliced, it reveals deep flavors that instantly elevate a simple dish into a culinary masterpiece. From the Renaissance to contemporary kitchens, it remains a product of excellence, cultivated with passion and passed down with devotion.


The Burgundy Truffle, a Noble and Fruity Aroma

Less known but equally refined, the Burgundy truffle — sometimes called the “Champagne truffle” — enchants with its notes of dried fruits and aromatic elegance. In powder or slices, it enhances sauces, meats, omelets, or risottos with a subtle, unique touch. It perfectly illustrates the richness of French terroirs and the art of magnifying flavors.


The Winter Black Truffle, Provence’s Gem

From the south of France, the winter black truffle, also known as brumale, embodies the quintessence of Provençal terroir. Its intense, woody aromas, once prized by the kings of France, bring warmth and depth to dishes. Whether in risotto, with vegetables, or simply shaved over fresh pasta, it offers an unforgettable gastronomic experience.


Whole Truffles in Brine: Authenticity and Freshness

HECOSFAIR also offers whole truffles in brine, certified organic and sourced from Italian farms. Easy to cook, they can be enjoyed raw or cooked, just like fresh truffles. Their noble fragrance unfolds elegantly in simple dishes such as eggs, rice, or pasta, adding that touch of excellence that defines authentic gastronomy.


How to Store and Enjoy Truffles?

  • Fresh: in the refrigerator wrapped in a clean cloth, consume within 5–7 days.

  • Dried or sliced: rehydrate for 20 minutes in lukewarm water or truffle juice.

  • Powder: sprinkle as a finishing touch for instant aroma.

  • In brine: keep refrigerated after opening, consume within 5–6 days.


Tasting Tips and Food & Wine Pairings

Truffles are best enjoyed in simplicity: shaved over scrambled eggs, stirred into creamy risotto, or finely sliced over fresh pasta. Their delicate fragrance deserves to be paired with subtle ingredients that let them shine.

 Wine pairings:

  • For the white Alba truffle, choose a refined white wine such as Barolo Bianco, Meursault, or a buttery, floral Burgundy Chardonnay.

  • For the black Périgord truffle or Provençal brumale, opt for a powerful, velvety red like Pomerol, Châteauneuf-du-Pape, or a grand Pinot Noir.

  • For the Burgundy truffle, a lighter yet elegant red — for example, a fruity Burgundy Pinot Noir — will highlight its delicate dried fruit notes.


The Natural Elegance of HECOSFAIR Truffles

At HECOSFAIR, every product is 100% natural, artisanal, organic, vegan, and cruelty-free. By choosing our truffles, you’re not just acquiring a rare ingredient: you’re embracing heritage, history, and a refined way of life.

? This autumn, turn your meals into a feast for the senses with HECOSFAIR’s exquisite truffles. ?


✨ Truffles in Cosmetics: the Secret Elixir of Beauty

While truffles reign supreme in gastronomy, they have also conquered the world of beauty. Rich in antioxidants and rare nutrients, truffles are prized for their regenerating and anti-aging properties. Black and white truffle extracts stimulate collagen production, restore radiance and firmness to the skin, and help fight free radicals responsible for skin aging. Used in high-end creams, serums, or masks, truffles become a precious ingredient that combines luxury and efficacy, extending their aura as the “black diamond” into our beauty rituals.


Conclusion

Since Antiquity, truffles have fascinated mankind. Known to the Greeks and Romans, they were considered a divine gift, born of lightning striking fertile soil. Over the centuries, they graced royal tables: François I, Louis XIV, and many other French kings were fervent admirers. Italy and France have long contested the crown of “homeland of the truffle”, yet all agree: it is a diamond, mysterious and inimitable.


Truffle FAQ

When does the fresh truffle season start?

✨ From autumn: white Alba truffle in October, black Périgord truffle in mid-winter (December to February).

What’s the difference between black and white truffles?

✨ Black truffles are best cooked to reveal their aromas, while white truffles are enjoyed raw, retaining a more delicate, floral fragrance.

How to store a fresh truffle?

✨ In the refrigerator, in an airtight container, ideally surrounded by rice or eggs. Best consumed within a few days.

Why are truffles so expensive?

✨ Their rarity, the difficulty of harvesting (using trained dogs or pigs), and their short season make them a rare and precious product.

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