Tartufi Morra Truffle Peelings 200g | ūü¶ÜThe Bow Tie Duck Manila
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Tartufi Morra Truffle Peelings 200g

Slivers of Intense Flavor

These truf¬≠fle peel¬≠ings from Tartu¬≠fi Morra‚Äôs black sum¬≠mer truf¬≠fles have a del¬≠i¬≠cate fla¬≠vor and an earthy hazel¬≠nut aro¬≠ma. They‚Äôre the per¬≠fect alter¬≠na¬≠tive when fresh truf¬≠fles are not in season.


Sum­mer truf­fles have an earthy, slight­ly gar­licky taste with hazel­nut under­tones, and are only avail­able from April to Sep­tem­ber. Their fla­vor starts off del­i­cate and faint, then inten­si­fies the lat­er in the sea­son they are har­vest­ed. The peel­ings are actu­al­ly cleaned shav­ings from whole truf­fles that are steamed and then pre­served in truf­fle juice and sea salt. No addi­tives, preser­v­a­tives, or even water is nec­es­sary to main­tain their tex­ture and flavor.


Truf¬≠fle peel¬≠ings impart their love¬≠ly essence to every food they touch. Mix¬≠ing truf¬≠fle juice and sprin¬≠kling truf¬≠fle peel¬≠ings in homey clas¬≠sics like mac n‚Äô cheese, mashed pota¬≠toes, or grits great is a great way to intro¬≠duce kids to the won¬≠ders of haut cui¬≠sine. In soups and stocks, where it can be dif¬≠fi¬≠cult to stretch a fresh truf¬≠fle sup¬≠ply, the pre¬≠served peels add an earth¬≠en tex¬≠ture and fla¬≠vor‚ÄČ‚ÄĒ‚ÄČwhich can be ampli¬≠fied even fur¬≠ther with a drop or three of Urbani Tartu¬≠fi Black Truf¬≠fle Oil. Cream sauce pas¬≠tas or risot¬≠to will become even rich¬≠er with truf¬≠fle peel¬≠ings and juice tossed in. You can even use the peel¬≠ings in omelets or‚ÄČ‚ÄĒ‚ÄČfor the eter¬≠nal sweet-tooth, in home-made vanil¬≠la-truf¬≠fle ice cream.


The best known and most prized truf¬≠fles are found in France and in Italy. 

Of the black win¬≠ter truf¬≠fles, the much sought-after Perig¬≠ord from France has a strong fla¬≠vor and aro¬≠ma, and is avail¬≠able only from Decem¬≠ber to March. The black sum¬≠mer truf¬≠fle, some¬≠times called the Scor¬≠zone truf¬≠fle after its warty appear¬≠ance, is larg¬≠er than the Perig¬≠ord and has an under¬≠wood fla¬≠vor. From April to Sep¬≠tem¬≠ber, it can be found in France, Spain, Italy, and even the UK

The most famous white truf­fles are from Italy. In the cold­er months of Octo­ber to Decem­ber, the Alba white truf­fle appears in north­ern Italy. Its taste is gar­licky, almost like shal­lots and cheese com­bined. The sharp-tast­ing Tus­can truf­fle, oth­er­wise called the bianchet­to, appears only from Jan­u­ary to April, and is the source of most white truf­fle products.

Storage Instructions

Store in a cool dry place.

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