Truffles are part of a living ecosystem. We plan activities around soil protection and tree health, not around speed.
What we do
Grow and supply truffles
Seasonal harvests, batch notes, and culinary handling guidance.
Where we support you
Menu confidence
Portion guidance, storage tips, and planning around aroma windows.
Images are illustrative. Availability depends on season and harvest conditions.
Alaviro began in 2016 with a simple focus: build a farm that can produce truffles while keeping the woodland floor intact. Truffles are not a fast crop. The work is long-term, and the best results come from consistency rather than shortcuts. Over time we developed field routines that respect the site and provide the kind of information kitchens actually use.
“Luxury” in truffle is not just price or rarity. It is the moment a dish arrives and the aroma reads clearly and cleanly. That depends on handling: gentle cleaning, careful packing, cold storage, and simple instructions that reduce mistakes. We keep communication direct and realistic, including when a particular variety is not available or not at its best.
Soil is the farm’s foundation. We aim to protect ground structure by keeping routes consistent, avoiding unnecessary disturbance, and restoring surface cover after checks. Healthy soil supports stable moisture and the microbial life truffles depend on.
We focus on careful lifting and gentle cleaning. The goal is to maintain exterior integrity and scent. We do not recommend aggressive washing or high heat. Instead, we provide practical cleaning advice that keeps texture and aroma intact.
A good description beats hype. We record scent expectations, firmness, and best-use guidance. These notes help customers match variety profile to dish style and service timing.
We share usable steps: how to shave to finish, when to infuse, and what pairings keep aroma clear. This reduces waste and supports consistent plates. See the full guide in Culinary Uses.
Truffle quality is best assessed by aroma, texture, and timing. If you are deciding between varieties, we can help you choose based on dish type and service style. For professional kitchens, this often means selecting a profile that fits your menu pacing rather than chasing the strongest scent.
Our customers range from professional kitchens planning tasting menus to home cooks building a single special course. The common need is straightforward: a truffle that arrives in good condition, with guidance that makes it easy to use well. For that reason, we communicate in service language. We talk about best-use windows, portion guidance, and which preparations support aroma rather than burying it.
If you are ordering for an event, we recommend planning the menu first and selecting a variety profile second. Truffle can be shaved to finish, infused into fats, or used as a subtle accent. Each method uses a different quantity and carries a different risk. We help you pick the method that fits your timeline and equipment, and we keep expectations realistic. Truffle is seasonal, and we confirm availability before you commit.
To give useful guidance, we ask for only the details needed to respond: your name, email, and a short description of what you are planning. For chefs, that might include number of covers, the service date, and whether the truffle is for finishing or infusion. We do not request sensitive personal information through our website forms.
Our Dublin address is provided for customer enquiries and distribution coordination. Farm visits are limited and arranged by appointment to protect the growing environment.
Address: 1 Grand Canal Square, Dublin 2, D02 P820, Ireland
Phone: +353 1 561 2345
Email: [email protected]