The autumn truffle, also known as the Burgundy truffle, is harvested from September to November/December, when cooler soils bring out its deeper, richer character.
In southern Italy, particularly the forests of Calabria and Basilicata, these truffles grow among oak and hazelnut trees, drawing their subtle complexity from the land itself.
Beneath the rugged dark-brown surface lies a marbled interior that shifts from hazelnut to chocolate tones as it matures.
When fully ripe, the Tuber uncinatum releases a more pronounced, nutty aroma than its summer cousin — balanced, earthy, and lightly sweet.
Ideal for autumnal dishes, it adds depth and warmth without overwhelming the plate.
Country of origin: Italy
Latin name: Tuber uncinatum
Autumn truffle Tuber uncinatum
Dark brown to almost black exterior, coarse and warty texture.
