Black Autumn Truffle: The Seasonal Variety Nobody Talks About

The forgotten autumn truffle

Between the end of the summer scorzone season and the arrival of November's white truffle, there is a variety that deserves far more attention: the black autumn truffle (Tuber uncinatum). Present from October through January, it bridges the gap between summer and winter, offering a richer aroma than scorzone at still-accessible prices.

Key characteristics

• Season: October – January (peak November–December)
• Habitat: deciduous forests — oaks, hornbeams, hazelnuts — between 200 and 800 m altitude
• Aroma: more intense than scorzone, with fungal notes, autumn woodland character and a slight walnut quality that deepens approaching winter
• Flesh: dark grey-hazelnut with clearly structured white veining

How to use it in the kitchen

Unlike white truffle — used exclusively raw — the uncinato tolerates moderate heat and works well both raw and gently cooked:

• Pasta and risotto: added at the end of cooking, enhances meat sauces, white ragù, butter and sage
• Eggs: scrambled, en cocotte, frittata — the classic combination for all seasons
• Meat: escalopes, beef medallions, roasts with truffle sauce
• Raw: over beef tartare or carpaccio with oil and salt

Explore our fresh seasonal truffle, available from harvest to your door in 24–48 hours.