Umbria · Italy
Tuber spp. (magnatum, melanosporum, aestivum, uncinatum)
Premium Italian truffles from the heart of Umbria. Fresh whole truffles across the four-species year, winter white Alba, winter black pregiato, summer black, autumn black, plus a complete line of processed truffle products: butter, cream, honey, salsa, infused oils, balsamic, sliced and ground. Real truffle in every format, never synthetic flavour compounds.
Origin & Heritage
Truffle, tartufo, has been Italian culinary aristocracy for two thousand years. The black truffle of Umbria, the white truffle of Alba, the summer black, the autumn truffle: each species is associated with a season, a region, a dish, and a level of culinary prestige. No other ingredient in European fine dining carries the cultural weight, the price tag, or the chef-counter theatre.
Umbria, the green heart of Italy, between Tuscany and Lazio, is the country's most concentrated truffle-producing region. The Apennine forests around Norcia and the Valnerina valley, near the Cascata delle Marmore, have yielded Tuber melanosporum, the black winter truffle, for centuries. Tuber aestivum, the summer black, comes from the same soil. White Alba truffles (Tuber magnatum) reach the kitchens via the Piedmont auctions every autumn. Truffles are widely considered an environmental sentinel: they cannot tolerate pollution, refuse to fruit in degraded soil, and can only be produced where the forest itself remains intact. Where there are truffles, there is clean Italian forest. The harvest is carried out by trained dogs (long replacing pigs in modern Italian practice), hand-cleaned at the lab, and graded into three commercial tiers: super extra, extra, and first choice.
Atlantissea sources from a long-established Umbrian truffle program offering both fresh whole truffles and a complete line of processed products: truffle butter, cream, honey, sauces, oils, ground, sliced. Real truffle in every format. Year-round supply across the four species seasons. Direct dispatch to professional kitchens in the United States.
Produktprofil
Truffles are a category, not a single ingredient. White Alba (Tuber magnatum, October–December) is the rarest and most expensive, delicate, garlicky, floral, served raw at the table by shavings. Winter black pregiato (Tuber melanosporum, December–March) is the structured, musky, deeply perfumed black truffle of Périgord and Norcia. Summer black (Tuber aestivum, May–September) is gentler, nuttier, more affordable, the workhorse for processed products and high-volume kitchens. Autumn black (Tuber uncinatum, September–December) sits between summer and winter in intensity, often used interchangeably with melanosporum in restaurant service.
Whole truffles are graded super extra, extra, or first choice, the standard Italian classification, and dispatched air-freight in 25 g and 50 g specimens. Beyond the fresh program, the processed line extends the truffle into year-round service: truffle butter (white and summer), truffle creams (cacio e pepe, cheese-truffle, porcini-truffle), truffle honey (white and summer Acacia bases), classic salsa tartufata, truffle pâté, truffle pesto (Genovese and pistachio bases), white and black truffle-infused oils, truffle salt, and balsamic cream with white truffle. Each format is built around real truffle, never synthetic 2,4-dithiapentane, the difference between premium Italian production and supermarket-grade imitations.
Kulinartechniken
Kommerzielles Datenblatt
Umbria · Italy
By species, in season. White Alba (Oct-Dec), winter black pregiato (Dec-Mar), summer black (May-Sep), autumn black (Sep-Dec). Hand-graded specimens, vacuum-packed, air-freight dispatch within hours of foraging.
Sliced (carpaccio) and ground (macinato) truffle preserved in olive oil. Year-round availability. Suited to kitchens running daily truffle service without holding fresh stock.
Full line of finished truffle preparations, truffle butter, truffle cream (cacio e pepe, porcini, cheese variations), truffle honey, classic truffle salsa (salsa tartufata). Real truffle in every product, no synthetic flavours.
Truffle-infused olive oils and truffle balsamic creams for finishing service. Stable shelf life, intuitive deployment for high-volume kitchens.
Mit wem wir arbeiten
Atlantissea verkauft direkt an professionelle Einkäufer. Ob Sie ein Restaurant leiten, ein Vertriebsnetz verwalten oder für eine Hotelgruppe einkaufen — das Gespräch beginnt hier.
Direktbeschaffung für professionelle Küchen, die ein erstklassiges, differenziertes Produkt suchen. Wir beliefern Feinküchen, zeitgenössische und umsatzstarke Restaurants in den USA, Kanada, der Karibik und Europa.
Wir arbeiten mit regionalen und spezialisierten Lebensmitteldistributoren zusammen, die ein differenziertes Premium-Meeresprodukt in ihr Portfolio aufnehmen möchten. Palettenmengen. Konstante Versorgung. Vollständige Dokumentation.
Volumenprogramme für Hotelgruppen, Resortküchen, Cateringunternehmen und Kreuzfahrtgesellschaften. Zuverlässige Versorgung, standardisierte Formate und dediziertes Account-Management.
From the Umbrian forests to your kitchen
A generations-old Umbrian truffle tradition adapted to professional kitchens, fresh whole truffles in season, plus a complete year-round processed line built around real truffle, never synthetic flavour compounds.
Trained dogs and experienced foragers work the Umbrian, Apennine, and Piedmont forests, hand-collecting truffles at peak ripeness. Each species in its season, white Alba in autumn, black pregiato in winter, summer and autumn blacks across the warmer months.
Truffles cleaned, sorted by aroma, integrity, weight, and shape. Only specimens meeting the program grade enter the fresh-export line; others are reserved for processed products where they perform equally well.
Premium fresh truffles vacuum-packed, refrigerated, and dispatched air-freight within hours of grading. Whole-truffle freshness window is measured in days, not weeks, every hour matters.
Truffle butter, cream, honey, salsa, oils, balsamic, each produced with real truffle, traditional Italian methods, and stable shelf life for year-round service. No synthetic 2,4-dithiapentane.
Italian origin documentation, full traceability, US FDA / FSMA compliance. Air freight for fresh whole truffles; ambient shipping for the processed line.
Kulinarische Inspiration
Eine Auswahl kulinarischer Richtungen für professionelle Küchen. Vollständige Rezeptkarten und Anrichtungsnotizen auf Anfrage verfügbar.
Fresh tagliolini, butter, parmesan, white Alba truffle shaved tableside. The benchmark Italian preparation. Heat off the plate before the truffle hits.
Saffron or parmesan-finished Carnaroli risotto, truffle butter and shaved black winter truffle folded off the heat. The pinnacle of Italian rice service.
Soft-scrambled eggs, butter, shaved truffle or truffle salsa. Breakfast service or refined canapé presentation. Egg fat absorbs the perfume cleanly.
Pan-seared steak finished with truffle butter mounted into the pan jus. Black truffle butter is the workhorse; white Alba on request for premium service.
Aged pecorino, parmigiano-reggiano, taleggio, with drizzles of truffle honey. Cheese course standard. Refined, modern, no chef labour.
Thinly sliced raw beef, truffle salsa, parmesan shavings, microgreens, finishing oil. The benchmark Italian antipasto plating.
Warum bei Atlantissea einkaufen
Wir importieren direkt vom Produzenten. Keine Zwischenhändler. Das bedeutet bessere Preiskontrolle, vollständige Rückverfolgbarkeit und direkten Zugang zur Quelle für jede kaufmännische Frage.
Das Produkt wird in den USA gelagert. Kein Warten auf internationale Lieferungen für jede Bestellung. Wir liefern nach Ihrem Zeitplan, nicht nach unserem.
US-FDA und FSMA konform. Herkunftsdokumentation, Gesundheitszertifikate und alle Handelsdokumente standardmäßig bereitgestellt. Keine Überraschungen beim Zoll oder in Ihrem Wareneingang.
Gegründet auf über zwei Jahrzehnte Beschaffung, Feinküchenzulieferung und internationalen Handel. Wir verstehen, was professionelle Einkäufer brauchen, weil wir in diesen Umgebungen gearbeitet haben.
Bestellbereit
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