Fresh Burgundy Truffles

In season now — September through December.Tuber uncinatum — the Burgundy truffle, sometimes called the autumn truffle. Harvested as the weather turns, it carries far more aroma than the summer truffle it is related to: hazelnut, damp earth, a little cocoa and spice.It sits between the summer truffle and the black winter in both intensity and price, which makes it the best value of the truffle year and the most forgiving one to cook with.How to use themShave them raw and generously over something warm, fatty and simple — fresh pasta with butter, risotto, scrambled eggs, a baked potato, a good steak.Unlike white truffle, Burgundy holds up to gentle heat, so it also works folded into a sauce or tucked under the skin of a roast chicken. Allow roughly 5 to 7 grams per person for a first course — a 1 oz truffle serves four to five people generously.Storing themRefrigerate immediately on arrival. Keep them in an airtight container in the coldest part of your fridge, wrapped in a dry paper towel, and change the towel every day. Use within a week — they are at their best in the first two or three days.Ordering and deliveryOrder before 3pm ET, Monday to Thursday, and your truffles ship for next-day delivery. For Saturday delivery, order before 12pm ET and choose the Saturday option at checkout. Orders placed after 3pm or over the weekend ship the next business day.Truffle is a market product and the price moves weekly with the harvest. The price shown is this week's price. If your truffles arrive in poor condition, email info@trufflinnyc.com within 24 hours with photos and we will make it right.