Widely used, burgundy truffles are now among the must known and appreciated in the world; the picking season goes from September to December. Burgundy truffles are more widely spread (when compared with other truffles) due to their ability to adapt to the enviroment.
The burgundy is excellent when it reaches its full growth and the traditional sauce is obtained by adding it to olive oil (hot but noy boiling), a touch of garlic, salt and pepper.
This makes it ideal for canapés and first courses, meat and fish: we also advise cutting them into slices for very special salads.
Quantities of product recommended per portion: 1oz