Fresh Bagnoli Truffles – Tuber mesentericum

Fresh Bagnoli Truffle for Professional and Home Kitchens

Fresh Bagnoli truffle, Tuber mesentericum, is an edible black truffle with a dark, warty exterior and pale marbled flesh. It is also known as the Bagnoli black truffle. Its autumn and winter harvest has a distinctive aromatic profile: pronounced forest and phenolic notes, a suggestion of bitter almond, and a lightly bitter finish. Because fresh truffle character varies naturally with maturity and harvest conditions, the exact aroma and shape will differ from piece to piece. The current lot origin is not stated on the product record; contact Truffle Cart if origin is important for your menu or purchasing requirements.

Flavor and chef applications

Tuber mesentericum is more assertive than a mild summer truffle, so use it with restraint and taste as you go. Thin shavings work well over warm eggs, pasta, polenta, potatoes, risotto, or roasted root vegetables. Chopped truffle can also be folded into butter, cream sauces, pâté, or savory fillings, where fat helps carry its aroma.

Pack sizes and grades

The live product record lists 500g (17.64oz) and 1kg (35.27oz) packs in First Class and 2nd Class. First Class is suited to visible slicing and table-side presentation. Choose 2nd Class when the truffle will be chopped, grated, infused, or incorporated into a recipe. Selectors on the product page show current availability; prices vary by pack and grade.

Storage and wholesale ordering

Refrigerate immediately at about 2–4°C (35–39°F). Wrap the truffles in clean, dry paper towel, place them in a covered container, and replace the towel daily. Do not wash until shortly before use. Fresh truffles are perishable, so use them promptly while their aroma is strongest.

Restaurants, caterers, retailers, and distributors can ask about current lot origin, available grades, and volume ordering at info@trufflecart.com or +1 (628) 226-5795.

Frequently asked questions

What does Bagnoli truffle taste like?
It has an intense earthy and phenolic aroma, with bitter-almond notes and a lightly bitter finish.

Should I serve it raw or cooked?
Use thin raw shavings over warm food, or add it to butter, sauces, and fillings with gentle heat.