Some food is destined to always enhance your tasting experience. We wish to give you a rare delight and opportunity to taste something that cannot be copied nor grown anywhere else but the original places and will take your senses on a journey.

First, we go to Italy and France, where some of Mother Earth’s most delightful, exquisite, sought-after treats are sure to elevate your special moments in life; The White and Black Truffles.

The White Truffle of Alba or the Tuber Magnatum Pico is a rare delight and not an opportunity to be missed. With its complex and intense fragrance, White Truffles are different from all other varieties. They are only found in Italy, in the Langhe and Montferrat areas of northern Italy around the Piedmont region, the country sides of Alba and Asti, and in the hill regions of Tuscany near certain trees. The White Truffles are harvested from September to December, requiring special conditions to grow, such as soil that is soft and moist throughout the year, rich with calcium and well ventilated. Rare and coveted, the White Truffle will transform any meal into an exclusive event.

Thanks to its gastronomic versatility, the Black Truffle or Tuber Melanosporum has become a main feature in French Nouvelle Cuisine. It is found mainly in France, where the Black Truffle is known as La Truffe Noire, and has always been used and appreciated in cooking. With a delicate and elegant aroma, a blackish-blue skin and blackish-purple pulp, it ripens in winter, in the first months of the year, in contact with oak, hornbeam and hazel trees. Its high yield in the kitchen has made it popular throughout the world.


The Black Spring Truffle from France, with the Latin name of Tuber Aestivum. The season for the Black Spring Truffles begins in May, where they can be very light in color inside and scent. At the end of the season in November the Black Truffles gain a darker brown color inside, with a coarse drawing and a stronger scent.

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White Truffles are often compared to diamonds, and for a very good reason: They are extremely well hidden in the depths of the earth, hard to uncover and just as treasured as a precious gem by connoisseurs all over the world.

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Vanilla is the spice that requires the most work of all spices and therefore it is also rightfully so the world’s second most expensive spice, only surpassed by Safran. Bourbon vanilla from Stokkebye is grown in India and has a complex and taste-adding maturing method. The Bourbon vanilla contains more vanilla than the Tahiti vanilla, which means there is more flavor of vanilla in it. The vanilla comes from the Kerala state in South India.

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