White Truffle: €2,000–€5,000 per kg (fresh Tuber magnatum).   
Black Truffle: €800–€2,000 per kg (Tuber melanosporum).   
Summer/Burgundy Truffles: €200–€600 per kg.   
Prices per gram or pound depend on seasonality and quality.  
  
White Truffle (Tuber magnatum): Found primarily in Italy, especially Alba, this truffle is highly aromatic and commands premium prices. It is harvested in autumn and early winter.   
Black Truffle (Tuber melanosporum): Also known as the Perigord Truffle Price per pound, it is native to France and Spain. It has a robust flavor and is harvested in winter.   
Summer Truffle (Tuber aestivum): Milder in flavor, this truffle is harvested in summer and is more affordable.   
Winter Truffle (Tuber brumale): Similar to the black truffle but less intense, harvested in winter.   
Burgundy Truffle (Tuber uncinatum): Aromatic and harvested in autumn, it is a close relative of the summer truffle.   
Bianchetto Truffle (Tuber borchii): Often confused with white truffles, it has a garlicky aroma and is less expensive.  
  
Black Truffle (Tuber melanosporum)   
Also called the Périgord truffle, this French variety is rich and earthy, often used in cooking due to its robust flavor. It’s a staple in gourmet cuisine and is available in winte  
  
2. Black Truffle (Tuber melanosporum)   
Often called the "Perigord truffle," this French variety is slightly less aromatic than white truffles but has a deep, earthy flavor. It’s used in cooking and infusion  
  
Introduction   
Truffles are one of the most prized and luxurious ingredients in the culinary world. These rare, aromatic fungi grow underground in symbiotic relationships with tree roots and are highly sought after for their unique flavors and aromas. From white and black truffles to summer and winter varieties, truffles come in many forms, each with distinct characteristics. This guide explores the different types of truffles, their culinary applications, pricing, and where to buy the  
  
Fresh Truffles: Sold whole, often used for shaving or grating.   
Frozen Truffles: Preserve flavor and are more affordable than fresh.   
Dried/Dehydrated Truffles: Concentrated flavor, used in cooking.   
Truffle Slices/Minced Truffle: Convenient for garnishing or cooking.   
Truffle Butter/Oil/Salt: Infused products for easy flavor enhancement.   
Truffle Sauce/Tartufata: Ready-to-use condiments for pasta or meats.   
Truffle Honey/Carpaccio: Unique gourmet products for pairin  
  
Conclusion   
Truffles are a gourmet delicacy that elevate any dish. Whether you’re a chef or a home cook, understanding the varieties, products, and pricing helps you make the most of these culinary treasures. From Alba’s white truffles to Périgord’s black truffles, there’s a truffle for every palate and budge  
  
White Truffle (Tuber magnatum)   
Known as the "diamond of the kitchen," the white truffle from Alba, Italy, is the most expensive and aromatic. It has a pungent, garlicky aroma and is best shaved fresh over dishes like pasta and risott  
  
Frozen Truffle: Preserves freshness for longer storage.   
Dried/Dehydrated Truffle: Concentrated flavor, used in powders or seasonings.   
Truffle Slices/Minced Truffle: Ready-to-use in cooking.   
Truffle Butter/Oil/Salt: Infused products for easy culinary use.   
Truffle Sauce/Tartufata: A blend of truffles, mushrooms, and olive oil.   
Truffle Honey/Carpaccio: Unique gourmet products for pairing with cheeses or meats.  
  
Introduction   
Truffles are highly prized gourmet fungi known for their unique aroma and flavor. They grow underground in symbiotic relationships with tree roots and are primarily harvested in Europe, particularly in Italy and France. This report explores various truffle types, processed truffle products, market dynamics, pricing, culinary applications, and truffle hunting practices.  
  
Truffles are one price of fresh tuber magnatum the most prized and luxurious ingredients in the culinary world, known for their unique aroma and flavor. This report explores the different types of truffles, their products, market prices, and applications in cooking and beyond.  
  
In the hushed, misty forests of Périgord and Umbria, where prized black truffles hide beneath ancient oaks, a remarkable alchemy is taking place. Golden honey, harvested from sun-drenched meadows, is being infused with shavings of the elusive Tuber melanosporum, creating black truffle honey—a condiment that marries earthy decadence with floral sweetness. This unexpected fusion, once a regional secret, is now captivating chefs, food enthusiasts, and luxury markets globally, redefining the boundaries of gourmet cuisine.  
  
Historically rooted in European gastronomy—particularly France and Italy—truffle honey has surged in demand over the past decade. Producers from Oregon’s Willamette Valley to Australia’s Manjimup now craft their own versions, leveraging local truffle harvests. Yet scarcity drives exclusivity: a 250-gram jar can command $60 to $120, reflecting the labor-intensive process and truffles’ seasonal unpredictability. Online gourmet retailers report sales spikes of 200% during holiday seasons, while Michelin-starred restaurants from New York to Tokyo feature it as a signature accent.