The Truffle Taster Hamper holds 4 items drawn from Italy, Spain and UK: , packed in a small matte-black gift box.

Four ways to use truffle

Croome Cuisine’s black truffle cheese – a small wax-sealed truckle – La Cerqua’s black truffle sauce, Himalayan truffle salt and Ibendra’s Marcona almonds fried in truffle oil. Four small things, but truffle salt on a fried egg and truffle sauce through hot pasta is most of what people actually want from truffle.

Who makes it

La Cerqua hunt truffle in Umbria and preserve it themselves – the oils, the butters, the honey, the sauce and the slices in this hamper all come from them. Acetaia Castelli make the truffle glaze and the truffle balsamic condiment in Modena. Croome Cuisine make the truffle cheese in Worcestershire, Ibendra fry their Marcona almonds in truffle oil in Spain, and Donna Itriya dry their pasta slowly on bronze in Puglia. We import all of them ourselves. You can read how protected designations work at the European Commission.

Packing and delivery

We pack this hamper in a small matte-black gift box with a printed ivory-cream sleeve. Cheese and charcuterie travel chilled and keep well on arrival. We deliver across mainland UK and can send straight to the recipient with a handwritten card. See the rest of the range on our truffle hampers page.

How to use it

Black truffle stands up to heat; white truffle does not, so keep the white oil for finishing and never cook with it. Truffle salt belongs on eggs and chips. Truffle butter goes on a steak as it rests, or through hot pasta with nothing else. Truffle honey wants a hard cheese – Parmigiano or an aged pecorino. And the slices need only pasta, butter and cheese; anything else in the pan competes with them.