Tuber uncinatum Harvest season September-December

Black autumn truffle.
Tuber uncinatum, commonly known as black autumn truffle, is a genuinely versatile truffle. Indeed, similar to the summer truffle, but even more appreciated for its versatility and heightened savouriness. The black autumn truffle is pungent with a deeper and intense earthy aroma of chocolate and hazelnut. You can zest or slice it directly onto your dish to create highly decorative shavings exemplifying the dark hazel brown colour and marbled white veins. Its flavour will enhance almost any cooking, fresh over a dish, and a worthy truffle to preserve.



The black autumn truffle varies in colour, ranging from light to darker brown and shapes from smaller sizes akin to a walnut, to as large as a grapefruit. The outside always exposes smaller black warts in a polygon form of uneven shapes. The inside displays crossed and highly demarcated fine white veins marbling over a darker cream white to with distinctive hazelnut brown background. This treasured genus is considerably aromatic and flavourful, yet pleasantly delicate, offering clear notes of earthiness, forest and chocolate.


It is essential that you clean a truffle only a few minutes before it´s put to use. Rinse it under a thin stream of cold water and use a small brush for the more stubborn parts. If light soil is found in its captivities and your brush does not fit, carve out what remains utilising just the edge of a knife.

Serving/Pairs with

The versatility of the black autumn truffle lends itself to the broadest variety of purposes. Enjoyed raw, or better yet, zested or shaved directly onto the plate. When cooked, it undertakes a delicious flavour boost, added mainly towards the end of the cooking process. Use it with any sauce, emulsion or to plates of pasta and fine meat cuts. Also, the black autumn truffle is ideal to preserve, when sliced and pressed in layers.

Shelf life

7-10 days


A truffle should always be savoured as fresh as possible. Nevertheless, you can keep it for a few days after it has been foraged, by storing it correctly. Let the soil remain around the truffle when you store it to help sustain its freshness. Wrap them individually in paper or an airy fabric and change this wrapping at least once a day. Store them in your fridge in a container that is not airtight – the truffle needs to breathe. Please have in mind that many dairy products including eggs (and your kid’s chocolate milk) will absorb the truffle aroma, in which you may choose to store the truffles rather in a wine cabinet (at the cooler part) than in your regular fridge. Well, only if you do not like to have the pleasant aromas of truffles in your other products.

If you store them for a few days, it is critical to monitor their maturity continually. With the slightest sign that the truffle is softening, it is highly encouraged to consume it immediately, for its maturity is deteriorating rapidly and these gems of the Earth should never go to waste.