How to use: Honey & Truffle

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Fresh Truffles have a strict hunting calendar, which – following the biological life cycle of the fungi – states with precision when each variety can be foraged. This also means that, every year, a few impatient hunters are fined thousands of euros for being caught red-handed in the woods ahead of time.

Out-of-season truffles are often of poor quality, not having had the time to develop their aroma, and negatively affect future crops as the spores don’t have time to mature and spread to generate the next truffle generation.

So, what to do when it’s not truffle time? Fortunately, there are many methods to preserve truffles: in oil, butter or added to cheese, dried, frozen or in paste. One of the most delicious ways is Honey & Truffle: our own sweet-and-earthy blend of honey and summer truffles. How to use it, though? Here’s some inspiration.


The easiest way to enjoy our honey is by making it part of a majestic cheeseboard. Aged and salty cheeses like Pecorino and Parmigiano and blue cheeses like Stilton and Gorgonzola are beautifully paired with truffle and honey. Make your cheeseboard extra-fancy with dried figs, apples and apricots, add toasted pecans and artisan crusty bread, and dive in guilty pleasure.

Oozing goodness 

Elevate your baked Camembert by drizzling it with Honey & Truffle just after taking it out of the oven, then serve with almonds, slices of pear and as much bread as you can handle.

Tip: does your Camembert curdle in the oven? Use a type from non-pasteurised milk – it melts perfectly.

Truffled-honey-mustard sauce

Mix together Honey & Truffle, Dijon mustard, salt and pepper to create a tangy sauce for potatoes, pork or chicken.

French twist

Use it in a truffle and honey beurre blanc sauce and pour it over halibut fillets (here is a version with chanterelles from Food52, just swap regular honey for  truffle flavoured).

Glazing poultry

Simply brush our Honey & Truffle over the skin of thyme and garlic chicken, or on the top of duck breast with apples and juniper. Stick in the oven and repeat the procedure as necessary.

Easy cheesy canapés 

Try drizzling the honey on crostini with blue cheese and grapes, goat cheese and beetroot (add a pinch of colour with some micro cress), or ricotta with lemon zest topped with pea shoots.

Love Honey & Truffle? Simply curious about it? Get it now, or treat somebody with a Truffle Marinade gift box.

Summer Truffles Hunting & How to make a good Black Truffle Risotto

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Warmer days, green leaves, first walks in the woods. Summer Truffle (Tuber Aestivum) season opens tomorrow – our dogs are ready for the hunt, swinging tails and quivering noses.

While we wait for them to spot the first truffles, here is a recipe to keep you salivating!


(note: this recipes calls for Black Truffles – you can use either Black Summer Truffle or Black Winter Truffles, depending on the season)

Risotto with black truffle and parmesan


I know, this sounds pretty basic – but let’s be honest – there’s nothing better than a simple and classic dish made with the best ingredients you can find. It’s not about the complexity of the recipe, but the harmonic meeting of a few great quality ingredients that combine together to put a little taste of heaven in every mouthful.

Also, it’s important to know the basics – making a risotto it is not that simple as we’ve been told. Nothing scary, just a few tips to follow so you end up with the perfect al dente rice, creamy without drowning it in cream.

First of all, get a small blonde onion, or – even better – a shallot. Slice it as thinly as you can and slowly fry it with a dollop of good quality butter until translucent. Add the rice (Carnaroli or Vialone Nano are our recommendations for risotto, make sure you’ll get the best rice you can find – it really makes the difference) and – THIS IS A REALLY IMPORTANT PART – toast it. Yes, add the rice to the onion and butter and stir with a wooden spoon over medium-heath for 2-3 minutes, until all grains are shiny. Toasting the rice you are basically caramelising it with butter, closing the pores and allowing the grains to maintain their shape and texture.

After this crucial part, start adding a spoonful of vegetable stock at time, adding the next one only once the liquid has been almost completely absorbed. Keep stirring. 3 minutes before the cooking time, add the grated Fresh Black Truffle.

Once the risotto is done, close the fire, add a good dollop of butter, a generous sprinkle of Parmesan, stir briefly and cover. This helps the risotto assuming the creamy texture we all love. After a couple of minutes stir for the last time and serve – if you like – with some shavings of Parmesan and Black Truffle!


Ingredients – 2 people

170g rice
1l vegetable stock
30g Black Truffle
30g of shallot or blonde onion (no need to be very precise)

White Truffle: the Festive menu

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It’s the end of the year and, sadly, nearly the end of the season for White Winter Truffles. We are still able to offer you these delicacies for another few weeks, so why not making the most of it introducing a special dish to your festive menus?

We love our guests’ wide open eyes when we bring the precious gem to the table and slice it right in front of them. It’s a celebration of senses, of the here and now – it’s bringing conviviality to another level, a way to make your guests feeling special.

White Truffle: the Festive menu

We picked our favourite recipes from the best restaurants around and put together THE white truffle menu – we thought this could give you good inspiration on how to amuse your invitees. Of course with so much choice around the possibilities were endless, but somebody had to do the hard job of browsing each and every great restaurant’s menu!

Here’re our choices – get inspired.

The Festive Menu

Starter by the Orrery, London

Poached Lobster, Champagne velouté, white truffle

Main Course by Culina Restaurant, Beverly Hills

Agnolotti with braised rabbit, white truffle and leeks

Dessert by Four Seasons Hotel Ritz Lisbon

Araguani chocolate moelleux. White truffle, caramelized pears, Tonka bean ice cream

agnolottiPoached Lobster, Champagne velouté, white truffle

A very special Happy Christmas and a wonderful New Year from us all!