When we talk about truffles, we are sometimes far from imagining that it is in fact several varieties, which are not distinguished only by the name of the seasons in which they are harvested. The summer truffle, Tuber aestivum, is picked, as its name suggests, in summer. In winter, we find the black winter truffle, “Tuber brumale”, with less white veins than its prestigious cousin, Tuber melanosporum, also called winter truffle, or Périgord. Finally, the white truffle, “Tuber magnatum”, or Alba truffle, is just as rare, if not even more so than our Melanosporum. There is enough to lose its Latin, but the truffle, in the broad sense, always has a place of choice in any delicatessen. One of the largest truffle markets in France is located in our region, in Richerenches, not far from Carpentras. This mushroom is a delicate product, and lovers of fresh truffles taste them within 2 to 3 weeks after harvesting or keep them in the freezer, to make the pleasure last. A whole range of truffle products exist today, they are mainly found on the stalls during the holidays. Truffled olive oil, mustard and balsamic vinegar are the flagship products of our delicatessen selection.