KLASS added a new jewel to its luxury collections. Our boutique offers the culinary diamond - truffle with a celection of:

WHITE TRUFFLE (Tuber Magnatum Pico);
BLACK SUMMER TRUFFLE (Tuber Aestivum Vittadini);
UNCINATE TRUFFLE (Tuber Uncinatum Chatin);
BIANCHETTO TRUFFLE or WHITISH TRUFFLE (Tuber Borchii Vittadini).

The rare product is imported from Ravenna, Italy and is presented in luxury and convenient for direct consumption package.

Information about various sorts of truffles:
WHITE TRUFFLE (Tuber Magnatum Pico): one of the most highly esteemed truffles, extremely rare due to its need for an uncontaminated environment and high level of biodiversity conditions. Rich in water and mineral salts it ranges in size: from tht of a walnut to an orange, in rare and fortunate cases it can become of exceptional size. It is considered the "diamond"of truffles for its preciousness and its commercial value. Peridium or peel (surface of the truffle): smooth, light ochre yellowish colour, sometimes greenish; Gleba or pulp (internal part): nut brown colour wih fine veins; Аroma: intense and aromatic, unmistakable; Symbiont Plants (the mother plants that produce it): oak, poplar, willow and linden; Harvest season: 1st October - 31st December;
BLACK SUMMER TRUFFLE (Tuber Aestivum Vittadini): a black truffle of excellent culinary qualities, the black outside surface is covered in pyramidl warts; it reaches remarkable size even up to 700 grams in weight. It has an intense and inviting aromatic fragrance and you can perceive the aroma of earthy woodland. Peridium or peel (surface of the truffle): blackish brown with evident pyramidal warts; Gleba or pulp (internal part): dark, marbled, light coloured when unripe; Аroma: delicate and pleasant; Symbiont Plants (the mother plants that produce it): oak, hazelnut, hornbeam; Harvest season: 1st May - 30th August;
UNCINATE TRUFFLE (Tuber Uncinatum Chatin): the uncinate Truffle belongs to a category of truffles highly appreciated in France known as "Truffle  black truffle of excellent culinary qualities, the black outside surface is covered in pyramidl warts; it reachde Bourgogne". It is a quality that ripens in the Autumn - Winter season. It has high organoleptic qualities, aesthetically perfect it reaches considerable size and thanks to the cold winter climate it is not attacked by flies and insects. Its flavour is a lot more intense that the summer truffle. Peridium or peel (surface of the truffle): similar to the precious black;Gleba or pulp (internal part): darker with more evident veins; Аroma: very intense, fruity; Symbiont Plants (the mother plants that produce it): oak, hazelnut, beech; Harvest season: Autumn - Winter;
BIANCHETTO TRUFFLE ИЛИ WHITISH TRUFFLE (Tuber Borchii Vittadini): it is the best truffle to be used with game (hare, pheasant, woodcock, wild boar) due to its variability in flavour, good and pleasant to the palate, but not always delicate and mild. It does not reach large dimensions somethimes like a wlnut other times like an orange. It has an irregular tuber shape, gibbous, lobated, lacking a protuberant base. Flesh and pulp at the beginning is of an ochre and light colour, upon ripening they take on a reddish brown or purplish brown colour. Peridium or peel (surface of the truffle): similar to the precious white but slightly darker; Gleba or pulp (internal part): similar to the precious white but slightly darker; Аroma: less intense than the precious white but more garlicky; Symbiont Plants (the mother plants that produce it): broad-leaved and conifers; Harvest season: 15th January - 30th March;