Fresh truffles — straight from the hunter to your kitchen.

Buying truffles in Munich – how it works

You can buy fresh truffles from me in my shop at Westendstraße 250. Which varieties are in right now is shown above, updated daily. I will tell you the price per gram by phone or at the counter – it depends on the variety, quality and size of the tuber and often changes from day to day during the season.

It is best to call ahead: I will tell you which tubers are in the display case and put your preferred amount aside. In the shop I weigh out exactly the quantity you need and am happy to explain how to handle the truffle at home.

How to recognise a fresh truffle

A fresh truffle is firm, feels heavy in the hand and you can smell it through the paper. If the tuber gives under pressure or smells musty, it is past its best. Truffles lose aroma and weight with every passing day – which is why I do not sell them from stock, but as fresh as they arrive from my truffle hunters.

Storing truffles properly

• Wrap individually: each tuber in a piece of kitchen paper to absorb the moisture.
• Cool and sealed: in a tightly closing jar or container in the fridge, ideally in the vegetable drawer.
• Fresh paper every day: this keeps the truffle dry and stops it from going mouldy.
• Clean just before eating: gently brush off the soil with a soft brush – never soak the truffle in water.
• A trick from Italy: put a few raw eggs in the jar with it – overnight they take on the truffle aroma, perfect for scrambled eggs.
• Enjoy it soon: ideally within a few days – the aroma fades from one day to the next.

White or black – how to use truffles

White truffle is never cooked: it is shaved raw and paper-thin over the finished, warm dish – over tagliatelle with butter, a risotto or a fried egg, for example.

Black truffles – Périgord, winter and summer truffles – can take gentle heat: warmed briefly in butter, cream or olive oil, they release their aroma, but they should not be boiled. The summer truffle is milder and can be sliced more generously onto the plate.

You will find ideas to cook at home in my recipes further down. And when no fresh tuber is in season, take a look at the truffle products in my range.

How much per person?

As a rule of thumb, allow about 5 to 10 grams of white truffle per person – it is so intense that a few slices are enough. Of the black varieties you can use a little more, usually 10 to 15 grams, and even more of the milder summer truffle. Tell me in the shop what you are cooking and for how many guests – and I will weigh out the right amount.