Truffle

What Is a Black Truffle?

Black truffles are rare underground fungi that grow in close association with the roots of trees such as oak and hazel. Often called the “black diamonds” of the culinary world, they are prized for their intense aroma, scarcity and ability to transform simple dishes.

Black truffles are strongly associated with regions of France, Italy and Spain. Although it is a little-known fact, black truffles also grow naturally in Hungary, and a significant proportion of those available in the UK originate from this geographically small but gastronomically mighty country. The black truffles (Tuber aestivum) used in our truffle food collection are sourced from Hungary's oak-rich woodlands.

Because truffles develop underground, they must be located by scent. Our producers work with trained dogs, including rescued dogs trained through an animal charity, to find fresh truffles beneath the forest floor.

What Does Black Truffle Taste Like?

Black truffle has a deeply aromatic, earthy and savoury flavour with complex umami notes. Depending on the variety and preparation, its aroma can suggest woodland, nuts, garlic and aged cheese, while remaining distinctively truffle-like.

Its appeal comes as much from aroma as flavour, which is why relatively small amounts can add considerable depth to pasta, eggs, risotto, sauces, meat, cheese and other dishes.

Why Are Black Truffles Expensive?

Black truffles are among the most exclusive gourmet foods because they are difficult to cultivate and harvest. They require suitable soil, climate and host trees, develop underground and must be individually located and carefully collected.

The combination of limited supply, seasonal harvesting, skilled truffle hunting and their powerful culinary character makes genuine black truffle a particularly valuable ingredient.

Personally Selected Black Truffle Specialities

Monika Gyenes wanted black truffle to form an important part of the Monika’s Kitchen gourmet range and works closely with specialist Hungarian producers who have direct relationships with truffle hunters collecting fresh mushrooms from the northern region of the Hungarian Great Plain, helping provide traceable provenance from forest to finished product.

Monika is personally involved in selecting and developing the Monika’s Kitchen black truffle range, tasting products and working with producers to refine recipes so that the flavour and aroma of real black truffle remain central to each creation.

As a keen home cook, she focuses on products that make truffle easy to use outside restaurant kitchens. The range includes products for pasta, eggs, risotto, sauces, meat, cheese, canapés and entertaining, allowing customers to add genuine truffle character without needing to prepare fresh truffles from scratch.

How to Use Black Truffle Products

Black truffle works particularly well with simple foods that let its aroma shine.

• Truffle seasoning can be sprinkled over eggs, fries, steak, roasted vegetables, popcorn or risotto.
• Truffle honey pairs particularly well with mature cheese, baked Camembert and charcuterie.
• Truffle pesto can add depth to meat, sandwiches, dressings and canapés.
• Truffle pasta provides an easy base for a simple butter, cream or Parmesan sauce.
• Whole or sliced black truffle can be used sparingly over pasta, eggs, risotto, meat or other finished dishes.

Award-Winning Truffle Products

Products in our truffle range have received recognition at the Great Taste Awards by the Guild of Fine Food, which provides an independent assessment of their flavour and overall quality.

View Best of Hungary’s Great Taste-recognised products in the official Guild of Fine Food directory.