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Truffle - Earthly gift with divine aroma

Truffles require a very special climate and condition of the soil and the environment. In Europe, the noble mushroom is found mainly in two regions: In Périgord in France grows the so-called Périgord truffle, black in color, with fine white veins inside. From the Piedmont region of northern Italy comes the pale white truffle, which also thrives in the Mediterranean climate of central Italy, southern France and Croatia.

The precious fungus grows in symbiosis with inoculated host trees, where it forms a dense underground network of roots and branches around the trees. Each species of truffle prefers different host spflanzen – the most fastidious of them thrive only on oaks in deciduous trees, with pure oak forests being very rare today. Others grow excellently on almost any deciduous or coniferous tree, such as beech or hazelnut.

  • Among connoisseurs the noblest of the noble. At the same time an ideal caviar for...

    ab 25,00 
  • Once beluga, always beluga. This unbelievably creamy and aromatic caviar promises maximum pleasure that you...

    ab 39,00 

Imperial Truffle - Order online now fresh from the harvest

Truffles of the highest quality and convincing aroma

We ensure that the truffles are carefully and freshly harvested as well as safely packed to your table. Perfect in smell, appearance, firmness and aroma and with a high specific gravity – hallmarks of any good truffle. Different varieties are available depending on the season. The rarest and therefore most expensive truffle in the world, the Alba truffle, ripens in Piedmont between early September and January, while the season for the noble black Périgord truffles begins in early December and ends in mid-March. They are followed by the summer truffle, which is found in many places in Europe between June and November. Burgundy truffle, by the way, is the same type of truffle, but has a different degree of ripeness, as well as a different harvest season and flavor intensity.

With their intense, tart, earthy fragrance, gourmet truffles add a unique flavor to any dish. White truffles, by the way, should not be cooked with in any case, because the flavor dissipates when heated – it is shaved over the finished dish. The black truffle is mostly added during the preparation to meat, fish or stewed dishes, because the flavor is preserved even under high temperature influence.

Black winter truffle

Available from around November to March

Périgord truffles, scientifically Tuber melanosporum, are not only the name of the fine mushrooms from the region of the same name in France. The name also refers to similar truffles from Italy or Spain. But the French attest only their black truffle from Périgord and Provence the best quality and aroma. Their harvest period extends throughout the winter until March.

autumn truffle

Available from around November to March

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summer truffle

Available from around November to March

Summer truffles are versatile and affordable. They can be used generously and enrich many recipes. In the warm summer season they are a treat for gourmets. The Tuber aestivum, as it is called in Latin, is one of the most widespread truffle species in the world. Summer truffles, also called “scorzone” in Piedmont, can be found between June and November in many parts of Europe – in Provence, Italy, Spain, Turkey, Albania, Hungary, occasionally in southern Germany and even in England.

White Alba Truffle

Available from around November to March

Périgord truffles, scientifically Tuber melanosporum, are not only the name of the fine mushrooms from the region of the same name in France. The name also refers to similar truffles from Italy or Spain. But the French attest only their black truffle from Périgord and Provence the best quality and aroma. Their harvest period extends throughout the winter until March.

  • Among connoisseurs the noblest of the noble. At the same time an ideal caviar for...

    ab 25,00 
  • Once beluga, always beluga. This unbelievably creamy and aromatic caviar promises maximum pleasure that you...

    ab 39,00 

The best truffle is always the truffle of the current season.

It takes only a little truffles to turn a dish is a feast!

The fruits of the truffle mushroom do not protrude from the ground – to find them, truffle dogs are used. Incidentally, the famous truffle pig with its keen sense of smell has long since had its day: unlike the dog, the fruit itself tastes too good to freshlings in particular. Most importantly, they destroy the delicate fungal fibers when digging up the soil, and thus usually the chances of reproduction. The “Lagotto Romagnolo” is specially bred for truffle hunting; the dog locates the interesting spots and the truffle farmers collect them. In doing so, they must be careful not to scratch the precious mushrooms, or to scratch them too much, when digging them up.

A good nose, a lot of knowledge of nature and the farmers’ heart and soul therefore go into a successful truffle breeding! Yields per hectare are low, and therefore truffle mushrooms are a rare delicacy. They can also be harvested only at certain times. With us you will always find a hand-picked selection of the best truffles of the season: from the summer truffle (Tuber Aestivum) to the autumn truffle (Burgundy truffle) to the noble winter truffles, such as the Alba truffle (Tuber Magnatum) and the Périgord truffle (Tuber Melanosporum). Since their aroma is preserved only a few days after harvesting, we also offer them only freshly harvested. Our newsletter informs you regularly about the current availability.

Selected recipes with truffles

Developed by cookbook author Stevan Paul

Grilled rump steak Akami with grated radish and Sichimi Togarashi

Grilled Akami Rump Steak with Grated Radish, Flake Salt and Sichimi Togarashi Preparation time: approx. 15 minutes Rump steak with …

Imperial Wagyu Filet Mignon Miyazaki on brioche toast

Imperial Wagyu Filet Mignon “Teppann Yaki Style” Preparation time: approx. 20 minutes Wagyu Mignon “Teppann Yaki Style” The idea for …

Wagyu Chateaubriand “Tataki-Style” with soy sauce house blend

Wagyu Chateaubriand “Tataki-Style” with soy sauce house blend Preparation time: approx. 15 minutes Wagyu Tataki Only briefly fried for a …

Filet Entrecôte Shimofuri with grated radish, ponzu shoyu

Filet Entrecôte Shimofuri with grated radish, ponzu shoyu, flake salt and sancho pepper Preparation time: approx. 20 minutes Entrecote in …

About Imperial Caviar

Caviar is a precious gift from nature that we treat as respectfully and dignified as possible, day after day. You can always expect the best quality from us. This is the only way we can make each of our customers happy.

Thanks to our experience from over 30 years of Persian caviar production and our passion for this unique product, we are now one of the largest caviar importers in Germany. Our motivation is continuously perfect results and consistently high quality for our customers, ranging from private consumers to large airlines and star restaurants.

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