Tuber aestivum · Scorzone
Warm tagliatelle with Black Summer Truffle
Butter, pasta water, aged cheese, and a generous fresh shave. Designed to let summer truffle show its delicate, nutty profile.
Truffle recipes and kitchen notes
Simple dishes that let the truffle speak.
Explore simple, chef-friendly dishes for fresh Bulgarian truffles and Italian-made pantry products, from warm tagliatelle and soft eggs to crostini, risotto, tasting menus, and specialty retail tastings.
Freshspecies-led dishes
PantryItalian Truffle Pantry use
Seasonalnew chef notes
Recipe index
Start with the right dish for the right truffle.
Fresh truffles perform best when the technique respects the species. Use these recipes for service, private dining, retail tastings, and at-home cooking.
Tuber aestivum · Scorzone
Soft eggs with Black Summer Truffle
A simple brunch or tasting-menu dish that keeps the aroma close to warm fat, without heavy seasoning.
Tuber uncinatum
Potato risotto with Black Autumn / Burgundy Truffle - Tuber uncinatum
A fall menu anchor for deeper aroma, potato, butter, stock, and aged cheese.
Tuber borchii
Spring White Truffle - Tuber borchii butter toast
A focused way to showcase the garlicky profile of Spring White Truffle - Tuber borchii for staff training and tasting.
Italian Truffle Pantry
Black Truffle Sauce mushroom crostini
Uses the Italian-made Black Truffle Sauce - 200 ml for retail demos, staff tastings, and quick hors d'oeuvres.
Made in Italy
White Truffle and Grana Padano Cream pasta
A pantry recipe for the 200 g cream. Add fresh Black Summer Truffle - Tuber aestivum when available.
Chef inspiration
European recipes, adapted for Canadian kitchens.
The European Divine Truffles recipe collection features Chef Kaloyan Kolev using Divine Truffles products. The Canadian recipe series builds on that foundation with practical portions, storage notes, and product pairings for Ontario chefs, private clients, and specialty retailers.
Kitchen guides
Learn how to choose, store, and serve truffles.
From fresh truffle basics to menu costing and pantry product pairings, these guides help buyers get the best result from every gram.
01
Fresh truffle basics
How to use Black Summer Truffle - Tuber aestivum (Scorzone) and why it is mild.
02
Restaurant menu costing
How 50 g, 100 g, 150 g, and 250 g translate to dishes at 5 g per plate.
03
Retail product demos
Recipes for sauce, oil, cream, slices, and packs that specialty shops can sample.
04
Storage and troubleshooting
What to do when aroma is mild, moisture appears, or a truffle needs to be used quickly.
Plan the dish before the fresh lot arrives.
Use these kitchen notes to match species, portion size, storage, and service style before the Thursday Harvest List closes.