Storage and Shelf Life

Fresh Truffles: Store in airtight containers with rice; consume within 1–2 weeks.
Frozen Truffles: Last up to 6 months; thaw before use.
Dehydrated/Freeze-Dried Truffles: Shelf-stable for month

Nestled discreetly beneath the bustling streets of Mayfair, a heady, intoxicating aroma beckons the discerning gourmand. It’s the unmistakable, earthy perfume of fresh truffles – black, white, and every prized shade in between – signalling the presence of La Trifolata, London’s undisputed temple to the elusive ‘diamonds of the kitchen’. More than just a restaurant, La Trifolata offers a deeply immersive, multi-sensory journey into the world of these enigmatic fungi, orchestrated by the visionary Chef Marco Rossi, whose reverence for the ingredient borders on the obsessive.

Signature dishes have already garnered a cult following. The "Uovo in Cocotte con Tartufo Bianco" is a masterclass in minimalism: a perfectly runny organic egg baked in cream, crowned tableside with whisper-thin shavings of white Alba truffle. The heat releases the truffle’s volatile compounds, creating an ethereal aroma that precedes the rich, deeply savoury first bite. Equally celebrated is the "Tajarin al Burro e Salvia con Tartufo Nero", featuring hand-cut, silk-like egg pasta from Rossi’s native Piedmont, tossed in melted butter infused with sage, then lavishly adorned with fragrant black winter truffle. The interplay of the buttery pasta, the herbal note, and the intense, almost chocolatey depth of the truffle is nothing short of revelatory.

Types of Truffles
1. White Truffle (Tuber magnatum)
Known as the "Alba truffle," this variety is found primarily in Italy and Croatia. It has a pungent, garlicky aroma and is often shaved fresh over dishes like pasta and risott

Buying and Selling Truffles
Truffles can be purchased fresh, frozen, or dried online or through Wholesale Black Truffles distributors. Prices vary widely: white truffles (Tuber magnatum) can cost thousands per kilogram, while black truffles (Tuber melanosporum) are slightly more affordable. Factors like seasonality, rarity, and quality influence the price per gram or poun

Dog Training and Truffle Hunting
Specialized kits, including truffle-scented oils and mock terrains, train dogs to identify truffle-rich soils. Breeds like Lagotto Romagnolos excel in detection, though ethical debates persist over commercializing animal labor. Truffle oil for training must be diluted to avoid overwhelming canine senses.

Chef Rossi, a veteran of Michelin-starred kitchens across Piedmont and Umbria, brought his lifelong passion for truffles to London five years ago. "It’s not just an ingredient," Rossi insists, his eyes gleaming as he handles a particularly pungent white Alba truffle, "it’s a piece of living history, a gift from the earth with a fleeting season and an irreplaceable flavour profile. My mission here is pure: to honour it, showcase its versatility, and allow its unique character to sing in every single dish." This philosophy permeates La Trifolata’s entire ethos, from sourcing to service.

The experience at La Trifolata is intrinsically linked to its service. Waitstaff, trained as truffle ambassadors, possess an encyclopaedic knowledge of the day’s offerings. The ritual of shaving the truffle at the table is performed with practised grace, allowing diners to witness the delicate flakes cascade onto their dish and inhale the full, unadulterated fragrance – an integral part of the flavour experience. Sommelier Elena Moretti has curated a wine list that is a thoughtful exploration of truffle-friendly regions. Elegant, structured Burgundies (both red and white), aged Barolos with their tar and rose notes, and even complex Jura whites provide perfect harmonic partners, carefully suggested to complement the specific truffle variety and preparation.

The menu is a dynamic tapestry, evolving daily based on the treasures unearthed that morning. While classic foundations remain – exquisitely crafted pastas, risottos cooked to al dente perfection, flawbly seared meats, and delicate egg dishes – it’s the application of the truffle that transforms them into something transcendent. Simplicity reigns supreme; the accompaniments are deliberately chosen to amplify, not compete with, the truffle’s complex aromatics.

Sustainability and ethical sourcing are also woven into La Trifolata’s fabric. Rossi champions small-scale, traditional hunters who practise responsible foraging, ensuring the longevity of truffle grounds. The restaurant minimises waste by utilising truffle trimmings in oils, salts, and even infused into butter served with the house-made bread. "Respect for the ingredient extends to respect for the land and the people who bring it to us," Rossi states firmly.

2. Truffle Prices
Prices vary widely: white truffles can cost €3,000–€5,000 per kg, while black truffles range from €800–€2,000 per kg. Summer truffles are more affordable at €200–€500 per k