Know Your Truffles: A Guide by the TruffleManDubai

Not to blow our own trumpet, but 15 years ago truffles were not a thing in Dubai. In fact, when I came here looking to work for another company, they all turned me down; they said that truffles don’t work in this market. But having worked in NY with some of the greats like Anthony Bourdain and Charlie Trotter, to name just a few—I knew. I saw the appetite for fine gastronomy in New York, and I knew with our top chefs, luxury restaurants, and people who love food, there was a market here too. Soon, I became known as the TruffleManDubai.

So, more about my love: Truffles!

The Seasonality of the Wild. Truffles cannot be farmed; they grow wild like mushrooms, so each variety is only available at a certain time of year. This natural cycle makes fresh truffles the ultimate seasonal delicacy.

The Black Diamond: Black Winter Truffles

Let’s start with the "Black Diamond," the Black Winter truffle, available from December to early April. They have a rich, deep flavour—black from the outside in—and are perfect over everything from a simple pasta to a proper steak. This variety is robust enough to cook with but is also incredible when simply shaved over a dish. These are found in the Périgord region of France and parts of Italy, but we now also source exceptional Australian black winter truffles during the counter-season.

The Summer Truffle: Light & Plentiful

Then summer comes along. These are more plentiful and pack less of a flavour punch, usually available from May to August. They are dark on the outside and light on the inside. Found typically across Italy, France, and Spain, these are more subtle and are often paired with a good truffle sauce or oil. Shave them generously over pasta, risotto, polenta, or even eggs.

The Queen: White Alba Truffles

Then the Queen arrives: White truffles, known as Alba. These are the rarest and have a more delicate nature. You never cook a white truffle; you simply shave it on a dish, and the heat from the food helps release those intoxicating aromas. Available from September to December, this is the most sought-after variety in the culinary world; people flock to the Alba markets just to catch its scent.

Why the Shave? (It’s Not Just for Show)

Fun fact: do you know why truffles are shaved? As the air touches each thin surface, the aroma is released like a fine perfume. The molecules ignite your senses, maximising the intense aroma and ensuring an even distribution of flavour without overwhelming the dish. It isn’t just for the aesthetic—it’s the science of the scent.

The Tricky Business of Freshness

Another fact: truffles lose weight daily. From the time they are discovered by trained dogs in protected wild forests, they begin to lose moisture. From the moment they are unearthed to being shaved in a kitchen halfway across the world, they lose between 2% and 5% of their body weight every day. This is a tricky business, and you can lose a lot of money if your logistics aren't perfect.

The Truffle Man’s Storage Truffle Secrets

Remember when you buy: Store fresh truffles in a clean, airtight container in the refrigerator at 0-4°C. Wrap them in a paper towel, or place them in a container with risotto rice. It’s best to use them within a few days for the peak flavour. Storing them properly is vital; the paper towel helps manage moisture, and while they will still lose weight, they will do so more slowly.

Truffles for Everyone

Fresh truffles really are a unique ingredient, and you usually need around 5 to 10 grams per person to transform a meal. You don’t need to be a high roller, just a little passionate about food! My company, Italtouch, produces truffle sauces, powders, and salts that can be used alone or to enhance the fresh experience.

So, whatever your level of liquidity or just your current craving, we like to think we have you covered for everything truffle!