Burgundy Truffle (Tuber uncinatum)

Not to be confused with their earlier season lookalike Summer Truffles, Burgundy Truffles (tuber uncinatum) are powerfully pungent, redolent of rich, nutty flavors and roasted allium aromatics. When fully ripe, their interiors take on a pale coffee color, whitish gold veins intricately webbing through the brown, all tucked beneath thick exterior skin that calls to mind the scales of a crocodile or the coarse bark of a well weathered deciduous tree. In season for most of the northern hemisphere’s autumn, these are the beginning of what we regard as true truffle season, from fall through spring.

We currently source our Burgundy Truffles from both Italy and Hungary, countries with vast pockets of prime truffle territory. Though not as revered or prohibitively priced as Périgord Truffles, Burgundies feature extensively throughout the most highly regarded culinary circles of France, Italy, and beyond. Slightly milder than Périgords, some may find their versatility even greater, whether layering into a classic dish like pasta or risotto, or veering more toward the avant-garde, such as garnish atop a tart or flecked onto sticky sweet ribs.