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About Sapori Truffles


I pride myself as one of the U.K's leading specialist supplier of both fresh and preserved truffles. Since 1997 I have been supplying some of the finest restaurants throughout the U.K. and beyond.

Based in Edinburgh I work closely with all my customers and I am often called upon to give both advice and ideas on how best to use this unique and most sought after ingredient.

Our customers:
The Balmoral, Edinburgh
Mark Greenway
Castle Terrace Restaurant
The Bonham, Edinburgh
Hotel Du Vin

Our Truffles


And for Italians, hunting and gathering the fruits of the earth is in the blood. Records show that truffles were being gathered in Italy as far back as the 14th century, and the image of the truffle hunter setting-off at night with his faithful dog to looking for these diamonds of the earth is one of the country's most enduring images.

The truffle business is like no other. Because of the rarity and high intrinsic value of fresh truffles, great care must be taken when choosing and entering into relationships with truffle hunters and suppliers.

It is also thought by many that truffle hunting is a very lucrative and secretive business. However this is not always the case. Many truffle hunters are very ordinary people leading very normal daily lives, and consider truffle hunting as an enjoyable hobby, lured by the chase of finding that miracle of nature in the company of their faithful friend.

I have taken the time to visit all the fresh truffle suppliers that I deal with and can personally guarantee their integrity for this rare and much sought after of all food ingredients.

Members' Club


Come and share in my passion. As a member of the club I will keep you up to date with the latest news from the world of truffles and regular offers available via my newsletter.

It's free to join. Just fill-in your details below and share the passion of Sapori Truffles.

Chefs' Recipes

Andrew Fairlie
Andrew Fairlie

Aged twenty, Andrew was awarded the first Roux Scholarship, offering him the opportunity to train with legendary chef Michel Guerard at Les Prés d'Eugénie in Gascony. This profoundly influenced his culinary approach. After subsequent years in top Paris kitchens he returned with his family to the UK, eventually coming home to Perthshire in 2001 to open his eponymous restaurant at the Gleneagles Hotel and Resort.

In January 2006 Restaurant Andrew Fairlie became one of only eleven restaurants in the UK to be awarded two Michelin stars, and was voted one of the world's top ten 'Greatest Hotel Restaurants' by US Hotel magazine. In the same year, Andrew was voted AA Chef's Chef of the Year.

Andrew Fairlie's White Truffle Risotto Recipe

The secret of the white truffle is its simplicity. Its got everything already, you don't have to do anything with it. I spend the year in anticipation waiting for September to arrive so that I can be the first to enjoy their unique flavour. For a gourmet, there's simply nothing else on earth like the white truffle.

This is my easy to follow white truffle risotto recipe. I hope you enjoy it as much as I do.


Enrico Gusella
Enrico Gusella

Hailing from a little village in Piemonte, the White Truffle and Barolo's wine kingdom, Enrico Gusella grew up in a house with fruit and vegetables growing in the garden and a family who treated everyday dinner with reverence. Ice cream was his father's forte, the uncle's pastry shop was the place were Enrico Gusella started baking in the kitchen by the age of 12 and making family meals by 14.

He enrolled at Istituto Zegna Culinary College, completing a Catering Diploma in 2004, beginning his cheffing career as a commis chef at Michelin's starred Restaurant Flipot, Turin. Then he moved to The Bauer Hotel in Venice, working under the Executive Chef Giovanni Ciresa before moving to USA first and then to London where he worked for one year in Nobu restaurant in Park Lane and one year at The Vivezza restaurant in Chelsea.

In 2008 he returned to Italy to work as a pastry chef for the Michelin Star Restaurant and Hotel la Perla in Corvara. Moving up with his career, he then moved in Qatar to work for one of the most beautiful 5 star hotel in the world The Four Seasons Hotel Doha.

The dream of a green land brought Enrico back to Europe where he started to work as a Head Chef for The Renaissance Club which gave him the opportunity to create and design his own kitchens and menus, developing one of the best private club restaurant in Scotland.

Enrico Gusella's Venison Carpaccio

This is my best recipe to combine Highland Red Deer with the first Black Truffle in season, I hope you will enjoy it.

To plate up:

  • 200gr green beans
  • 30gr of Black Truffle
  • Smoked Maldon Salt
  • Sun Blushed Tomatoes
  • Truffle Vinegar reduction
  • 20gr crushed Hazelnut
  • Extra Virgin Olive Oil
  • Grana Padano shavings
  • Microherbs


Brian Grigor
Brian Grigor

Head Chef Brian Grigor comes from a family of gamekeepers and grew up surrounded by Scotland's natural larder. His passion for regional produce saw him crowned Game Chef of the year 2012.

Brian Grigor's Roast Veal Sweetbreads, Glamis Castle Asparagus, Morel Mushroom & Summer Truffle


Stuart Ralston, Aizle
Stuart Ralston, Aizle

Aizle is a Scottish Neo-Bistro on Edinburgh's South Side. Chef Stuart and Mixologist Krystal have brought their original concept to the people of Scotland via London, NYC and the Caribbean.

Aizle has no traditional menu - something completely unique to Scotland and to most of the UK. With no restrictions, Stuart and Krystal have the freedom to utilise the very best produce, farms and suppliers have to offer. The customer benefits by knowing everything on their plate is at the height of its freshness and seasonality.

Stuart Ralston's truffle Dashi Custard, prosciutto, dates and lemon sabayon

Serve with plenty of truffles for shaving!

Mark Greenaway
Mark Greenaway

Mark Greenaway received nationwide acclaim following the opening of his eponymous restaurant in Edinburgh in February 2011. Since then, the restaurant has moved to new premises on North Castle Street where the awards and plaudits have continued. In 2012 it was the only restaurant in Scotland to be newly awarded 3 AA rosettes for outstanding cuisine and was named one of the top 100 restaurants in the UK by Restaurant Magazine and Square Meal in 2014.

Mark Greenaway's Summer Garden Truffle


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