The Burgundy truffle (Tuber uncinatum) belongs botanically to the same family as the summer truffle but has a later season and a noticeably stronger aromatic profile. It ripens between September and January and is found in Burgundy, Switzerland, Bavaria, northern Italy and the woodlands of Central Europe — often beneath the same trees under which aestivum grew earlier in the summer.
Aroma and character
The Burgundy's aroma calls to mind hazelnut, cocoa and damp woodland soil — stronger than the summer truffle but less volatile than the white Alba. It tolerates a brief warming, retains its character, and is therefore suited to a wide range of dishes — from risotto to beef tartare to stuffed saltimbocca.
A Swiss speciality
In Switzerland the Burgundy is the most common culinary truffle of all. It grows from the western cantons across the midlands to Ticino in mixed woodlands on calcareous soil. Unlike Germany, hunting in Switzerland is permitted under defined conditions — see Finding truffles in Switzerland.
- Botanical
- Tuber uncinatum
- Season
- September – January
- Region
- Burgundy · Switzerland · Bavaria
- Market price
- CHF 400 – 900/kg
A recommendation for beginners
Anyone cooking with truffles for the first time should start with a Burgundy or summer truffle. They are aromatic enough to convey the difference, but at a price that still allows experiment. Tagliatelle in butter with shaved Burgundy is a reliable first dish.