Fosc & Root offers the finest wild and cultivated truffles from Catalonia, backed by over 30 years of expertise and a commitment to sustainability and authenticity.
The Essence of Catalonia
What makes our truffles truly special is the combination of experience, sustainability, and authenticity. For over 30 years, we have been harvesting wild truffles in Catalonia and cultivating them with the utmost respect for nature. Every seasonal truffle is collected through sustainable practices, ensuring that our forests and plantations endure for future generations.
Organic and Ecological Commitment
All our plantations are organic and ecological, cared for exclusively through manual work on our holm oaks and oaks, without the use of chemicals or harmful products. We are committed to preserving the natural environment while producing the highest quality truffles.
Serving Restaurants Worldwide
Our philosophy is to offer the world not only exceptional black truffles, but also the heritage, craftsmanship, and values of our land. Thanks to their versatility, and because each truffle is hand-selected one by one, our products can meet the needs of both small and medium-sized restaurants looking to differentiate their menus, as well as the demands of world-class fine dining establishments that require the highest level of excellence.
Winter Black Truffle - Tuber Melanosporum
Known as the “black truffle par excellence”, this is the most highly prized variety in fine dining worldwide. Its season runs from December to March, when it reaches full maturity.
It is distinguished by its intense, penetrating aroma, with notes of cocoa, dried fruits, and a subtle earthy character that enhances any dish. Its deep and complex flavor lingers on the palate, making it the perfect ingredient for sauces, meats, pasta, and risottos.
Our winter truffles come from organic plantations and wild harvests in Catalan forests, carefully hand-selected to guarantee maximum quality, freshness, and authenticity.
Autumn Truffle - Tuber Uncinatum
Available from September to November, the autumn truffle is known for its delicate aroma and sweet, hazelnut-like notes, which make it highly versatile in the kitchen.
Similar in appearance to the winter truffle, it features a brown flesh with pronounced white veins. Its refined aromatic profile makes it the ideal choice for lighter dishes such as salads, pasta, eggs, or white meats, where it adds a subtle yet elegant gourmet touch.
Sustainably harvested in Catalonia, our autumn truffles offer a natural way to enjoy the world of truffles with a more accessible and refined character.
Summer Truffle - Tuber Aestivum
Available from May to August, the summer truffle is the freshest and lightest of them all. Its pleasant, mild aroma, with hints of herbs and young hazelnuts, makes it ideal for seasonal summer dishes.
With its rough black skin and light hazelnut-colored interior, the summer truffle is perfect for slicing over carpaccios, salads, cold pasta, or fish, enhancing recipes without overwhelming them.
Its versatility and freshness make it highly appreciated in international cuisine, especially in markets where gourmet yet light flavors are sought after, well-suited to warmer climates.
Popular Uses of Our Truffles
Our customers around the world use truffles in many different ways, from simple preparations to the most sophisticated fine dining creations. They are often freshly shaved over pasta, risotto, eggs, or carpaccio, or incorporated into sauces and creams that elevate both classic and contemporary recipes. Truffles also add a distinctive touch to meats, fish, and poultry, and are increasingly used in delicacies such as cheeses or truffle butters.