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The provocative history of truffle hunting traces back to the 17th century in Southern Europe where these delicate fungi were found growing underground and carefully sniffed out by trained dogs or pigs. Their scarcity and distinct aroma and flavor has made them the ‘diamond of the kitchen, according to famed gastronome Jean Anthelme Brillat-Savarin, and earned them a starring role in Italian, French, and Haute cuisines.
Pannonian Truffles is Boston's leading importer of truffles. All of our truffles are sourced from the growing regions in Southern Europe or carefully selected from our truffle farms.
[picture of white truffle] [picture of black truffle] [picture of black summer truffle]
Pannonian Truffles has been hunting and selling truffles throughout Southern Europe since 2012. With steady growth in demand and with advances in cultivating truffles, we established a hazel plantation inoculated with truffles spores. Working closely with the leading truffle cultivation experts, the plantation produces some of the finest quality truffles in the region. After much success in Southern Europe, Pannionan Truffles expanded distribution to Boston, reshaping its culinary scene.
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Truffles are mushrooms that grow and mature below ground under very specific, perfectly balanced conditions, within the root system of several types of trees, such as hazel, oak and elm. The truffle mycorrhiza develops along the roots forming a symbiotic relationship, exchanging water, sugars and other nutrients with the tree.
The external wall of the truffles is called a peridium, is of light to dark color and can be distinctly smooth or textured. The inside of a truffle is called gleba and may range in color, from white yellowish to hazel or dark with whitish veins.
For storing truffles it is recommended to wrap them in a paper towel, place into a container and store at 32-40°F (bottom of the fridge). They are highly perishable and therefore should be consumed within a few days.
Tuber Magnatum Pico
Also called Alba Truffle, they are known for its distinct aroma and intense earthy flavors. The white truffle grows wild in Italy, Istria, Slovenia and the southern Pannonian region of Serbia. It ripens from September to December and has a smooth yellowish to rust brown colored peridium. The inside of the truffle (gleba) is white yellowish to hazel with very thin white veins.
The flavor of white truffle is powerful, but exquisite with a hint of garlic. It is best enjoyed fresh and uncooked, finely sliced to complete the dish.
Season: October to January
Black Summer Truffle
Season: May to September
They are similar in appearance to Black Winter Truffles, but with a lighter color, crunchier texture and a more delicate, somewhat floral flavor that is best enjoyed raw. The black summer truffle grows wild and cultivated throughout Southern Europe, from Northern Spain through to Southern Hungary and Serbia. The inside of the truffle (gleba) is hazel yellowish with many whitish veins, while the outside (peridium) has a distinct coarse texture.
The black summer truffles are best enjoyed fresh with eggs, pasta or risotto.
Truffle Hunting ?
Truffle Farming ?
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Content to be developed. The sections listed here will be included on the company page accompanied by some pictures.
Content coming later. The concept of this page will include pictures of a dish accompanied by the recipe. In the future, we would potentially consider featuring restaurants or chefs who purchase our truffles on this page.