Every season tells its own story
— and brings its own truffle.

The most prized and celebrated of all truffles, the Chiaro di Alba™ is known for its intense, unmistakable aroma and delicate yet complex flavor. Found primarily in the Langhe region of Piedmont from October to December, this white truffle does not require cooking — it’s best enjoyed raw, shaved over warm dishes like pasta, risotto, or eggs, where its unique perfume can fully emerge.

Also known as the Winter Black Truffle or Périgord Truffle, this variety is harvested between December and March and thrives in the same hills that give the Bianco its fame. With a robust, earthy aroma and deep, nutty notes, the Nero di Alba is ideal for gentle cooking, where heat enhances its flavor. It pairs beautifully with meats, sauces, and rich winter dishes.

Commonly referred to as Summer Truffle, the Estivo delle Langhe is found from May through August. While milder than its winter counterparts, it offers pleasant, hazelnut-like notes and a firm texture. It’s perfect for lighter seasonal dishes, infused oils, and summery appetizers — a gentle introduction to the world of truffles.

The Bianchetto, or Marzuolo Truffle, is harvested between January and April in Piedmont. Often mistaken for the Bianco di Alba, it has a more pungent, garlicky aroma and bold flavor that stands up well in rustic preparations. Its assertive character makes it a favorite for dishes that need a strong, aromatic lift.